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Chewy bites of homemade caramel make this easy five ingredient caramel corn recipe a favorite snack or sweet treat for every age.
I think you’re going to find two camps on this one.
First camp: Chewy. Second camp: Crunchy. Count me on Team GwenTeam #1. Chewy all the way.
Just like my favorite granola bars, I favor a chewy, buttery bite to my caramel corn instead of a crack-the-crown-off-your-tooth type of caramel corn.
Call me crazy but my mom and dad didn’t spend all that money on these pearly whites for nothing.I need all my teeth!
For Christmas last year, Smudge got an official, old school popcorn maker from her aunt and uncle. At first I was sort of wondering, why? And where? As in where in the heck am I going to store this sucker?But after using it I’ve certainly found its merits. It makes light and fluffy popcorn each and every time. And I’m okay that it’s stuck in the basem*nt.
Just like in this white chocolate peppermint popcorn treat, I used my favorite popcorn kernel you won’t find at just any old regular grocery store. It’s called mushroom popcorn.
It pops in extra big puffsandrarely leaves those half cooked,un-popped kernels that lodge in your teeth or again, crack a crown.You can find it here.
About the Recipe
Being successful at making caramel corn is all about keeping an eye on the caramel and diligently watching that temperature. The ingredients for a chewy caramel corn and a hard caramel corn are exactly the same, it just comes down to how long you cook the caramel.
For a softer, chewier caramel (Camp #2!), cook the mixture only until it hits 235degrees F. For a harder bite, cook the caramel to 250degrees F.I use this type of candy thermometer but if you’re into making a tiny bit more of an investment, this one looks even better.
I used our trusty popcorn popper to pop my corn, but if you’re looking for a foolproof stovetop method, this is the one for you.
If you’re into making popcorn balls, simply form the popcorn into shape while still tacky and warm. I find that adding a little softened butter or oil to my hands makes it a lot easier.
I tossed my popcorn with the caramel on a baking sheet but I often use a large bowl to achieve the same effect. Choose whichever suits you.
There are tons of additions you can make to this caramel popcorn to dress it up or down. Think about these flavor combos:
- Make it every man’s dream with chunks of bacon and chili or sriracha powder
- Protein power it with a trail mix of nuts, chocolate chips and raisins
- Make it tropical with dried pineapple, coconut and macadamia nuts
- Eat it cookie monster style with chunks of your favorite cookie chunks
- Drizzle with a combination of melted white and dark chocolate. Add nuts for even more crunch
- Turn it up with s’mores flavors of graham cracker chunks, marshmallows and chocolate
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onInstagramwith #foodiecrusheats.
The Best Chewy Caramel Corn Plus 5 More to Crunch On
Chewy bites of caramel corn make this recipe a favorite for every age.
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Course Snack
Cuisine American
Keyword caramel corn
Servings 16
Calories 1023kcal
Ingredients
- 1 cup brown sugar , firmly packed
- ½ cup light corn syrup
- ¼ cup unsalted butter
- ¼ teaspoon kosher salt
- 4 quarts 16 cups popped popcorn (½ cup unpopped corn kernels)
Instructions
Melt the brown sugar, corn syrup and butter in a medium saucepan. Stir to mix well. Cook until caramel reaches a temperature of 225 degrees F for a chewy caramel, stirring often. Add the popcorn to a large bowl or spread it on a baking sheet topped with wax paper. Top with the hot caramel and toss to coat, mixing well.
** For a crunchier caramel corn, cook the caramel to 240-245 degrees F.
Nutrition
Calories: 1023kcal | Carbohydrates: 206g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 798mg | Fiber: 34g | Sugar: 24g | Vitamin A: 552IU | Calcium: 30mg | Iron: 8mg
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FAQs
The ingredients for a chewy caramel corn and a hard caramel corn are exactly the same, it just comes down to how long you cook the caramel. For a softer, chewier caramel (Camp #2!), cook the mixture only until it hits 235 degrees F. For a harder bite, cook the caramel to 250 degrees F.
Why is my caramel corn not crunchy? ›
If you prefer chewy caramel corn, let it sit until the caramel has hardened. If you prefer crunchy caramel corn, Preheat oven to 250 F. and bake for 30-40 minutes, tossing occasionally. Remove from oven and allow to cool completely. Once cooled, break the larger clumps into smaller pieces if desired.
Is caramel corn the same as caramel popcorn? ›
Caramel corn or caramel popcorn (toffee popcorn in the UK) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup.
What makes homemade popcorn chewy? ›
Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.
Why put egg in caramel popcorn? ›
Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.
Why did my caramel popcorn turn out chewy? ›
Generally, the caramel will have a higher 'water activity' than the popcorn. As a result, if you leave the popcorn for a while, moisture from the caramel will migrate into the corn. This causes the popcorn to lose its 'crunch' and become soft and chewy.
What happens if you forgot the baking soda in caramel corn? ›
Baking soda is what makes caramel corn chewy with a bit of crunch and gives it the classic brittle texture. The baking soda also helps the mixture to increase in volume which ensures it covers all of the popcorn. It's an essential ingredient and without it you'll likely find the texture of the caramel corn to be off.
How to crisp up caramel popcorn? ›
If you like gooey/sticky caramel corn, give it a sprinkle with a good pinch of kosher salt, let it cool and start eating! If you like it crunchy, keep going. To make crunchy caramel popcorn, pour it (pile it) onto a parchment-lined baking sheet and place it in the preheated oven for 20 minutes.
Why is my caramel corn so grainy? ›
Why is my Caramel Corn Grainy? Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize up or cling together.
Does cream of tartar help caramel? ›
Why add cream of tartar to the sugar syrup? It's extra insurance against the syrup crystallizing. Many readers successfully make this sauce without it; but if you ever find yourself dealing with crystallized (instead of smooth) syrup, be sure to add the cream of tartar next time around.
Caramel: You will need brown sugar, butter, light corn syrup, salt, vanilla, and baking soda to make the caramel mixture. Popcorn: I prefer white popcorn in this recipe. However, you could use white or yellow.
What city is the birthplace of caramel corn? ›
To understand the beginnings of this delicious treat, we should venture back to the Chicago World's Fair of 1893.
Is Cracker Jacks caramel corn? ›
Yes my friends, there is a difference between caramel corn and Cracker Jack. Both consist of popped corn that is coated, then baked, in a simple caramel sauce, but, Cracker Jack has molasses added to the caramel sauce and Spanish peanuts (red-skinned peanuts) stirred into the mix...
Is caramel corn a healthy snack? ›
While caramel-coated popcorn may be a tempting snack, its simple carbs and high sugar content can lead to spikes in blood glucose levels, increasing the risk of hyperglycemia and other health problems.
How do you soften chewy caramel? ›
If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan.
How to fix soggy caramel corn? ›
If you like gooey/sticky caramel corn, give it a sprinkle with a good pinch of kosher salt, let it cool and start eating! If you like it crunchy, keep going. To make crunchy caramel popcorn, pour it (pile it) onto a parchment-lined baking sheet and place it in the preheated oven for 20 minutes.
