The perfect balance of crunchy and sweet, this caramel corn recipe is going to knock your socks off!  I've searched, scoured and experimented to find you the best caramel popcorn recipe, and I think you will be pleased.  Never before have I experienced such a harmonious balance of flavor and crunchiness in caramel corn, and  I'm thrilled to be able to share it with you.

A great addition to any holiday spread, caramel popcorn also makes a great gift, and takes very little effort to make.  So get in the kitchen and get started!

Step 1: Ingredients

  • 12 cups popped popcorn (1/2 cup unpopped kernels)
  • 2/3 heaping cup brown sugar
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  ignore the chocolate bar.  it's not a part of this recipe

<p>I LOVE, LOVE, LOVE this recipe! I make it all the time, to rave reviews, and everyone says it's addictive. I even topped some chocolate and shortbread squares with it! (<a href="http://approachingfood.com/cook-a-longs-r-us-caramel-corn-topped-brown-sugar-bars/" rel="nofollow">http://approachingfood.com/cook-a-longs-r-us-caramel-corn-topped-brown-sugar-bars/</a>)</p>
I love it <br><br>I tried i with homemade microwave popcorn
&nbsp;This is another easy and good way to pop corn if you don't have a hot air popper: &nbsp;Put 1/3 cup of popcorn kernels into a paper lunch bag. &nbsp;Fold over the top 1&quot; of the bag three times over and then - I'm gonna get flack for this - close the bag with two staples. &nbsp;I swear your microwave will not blow up so long as you only use two staples AND you space them by at least 2-3 inches. &nbsp;Put the bag in the microwave flat side down and nuke until the popping slows to less than one every 1-2 seconds (could take 2-5 min, just go by ear). &nbsp;This will get you about 4-5 cups.
As long as your quantity of food being cooked, is more than the metal (two little staples) the microwave won't arc. You can do the TV dinners in aluminum trays in microwaves, and because there is more food than aluminum, it's fine. Remember not to use china, cups or anything trimmed with gold or silver because it will tarnish and never shine again.
This is the best way.<br /> My mom gave me a recipe that calls for<br /> 1 cup butter<br /> 1 1/2 cups brown sugar(packed)<br /> 1/3 cup corn syrup<br /> 1/8 tsp salt<br /> <br /> Bake at 280 F for 45-60 min <br /> It makes a very rich Carmel <br />
I'm gonna have to try that next time. I'm making mine right now. You'll enjoy the pictures in a bit.
Hi, could you use white sugar instead <br>also could you use golden syrup?<br><br>thanks<br>
It tasted so freakin' good!!&nbsp; I love your instructable and recipe!!&nbsp; Thanks so much for sharing, my family devoured it!<br />
After researching and testing nearly as much as you, scooch, I prefer to be even more minimalist, and use real homemade caramel. This is just the ol' heating sugar (and a little water) until the candy therm says to stop (I think 236&deg;, but folks should look it up). Then add a bit of cream, and stir until incorporated.<br /> <br /> <strong>The key secret is what you've uncovered: baking for a long while. </strong>This makes the difference between chewy, soggy stuff, and the crispy, crunchy, commercialish stuff.&nbsp;But without the corn syrup/butter stuff. Just pure caramel.<br />
I&nbsp;would love to try a recipe without the corn syrup!&nbsp;&nbsp; This is definitely going into my book of upcoming experiments.<br />
Thats alot of butter....<br />
ohmygod, you are so, so, so awesome. I can barely wait to try this. excellent photos, btw.<br />
if you add about a 1/4 tsp. of baking soda with the vanilla,&nbsp; the caramel will foam up with air and give it a lighter texture.&nbsp; It also makes it a little easier to mix with the popped corn.&nbsp;&nbsp; And I&nbsp;have found that 15-20 min. in the oven works for me.<br />

About This Instructable


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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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