Crispy Caramel Corn

Crispy Caramel Corn

from recipetineats.com
Dessert
65 min
8 servings
210 kcal / serving

Recipe video above. The secret to a great caramel popcorn that's evenly coated with caramel with a thin, crispy coating of caramel (rather that globs of sticky caramel) is baking soda and baking the popcorn to dry it out. This caramel corn stays crispy for 2+ weeks!!! CARAMEL COVEREAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces), 3/4 cup for "normal" (see in post for photo and description).

Ingredients

  • ¼ cupvegetable oil ((not required if air popping with a popcorn maker))
  • ⅓ cuppopping corn ((10 cups popcorn, note 1 for lighter caramel coverage))
  • 100 g7 tbsp butter (, unsalted)
  • 1 cupbrown sugar (, packed)
  • ½ cupcorn syrup (, light (sub glucose, note 2 more subs))
  • ½ tspsalt
  • 1 tspvanilla extract
  • ½ tspbaking soda

Directions

Popcorn

  1. 1

    Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.

  2. 2

    Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.

  3. 3

    Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.

Caramel:

  1. 1

    Preheat oven to 110°C/230°F.

  2. 2

    Melt butter in a saucepaan over medium heat.

  3. 3

    Add sugar, corn syrup and salt. Stir until just combined.

  4. 4

    When it starts to bubble, simmer for 4 minutes - DO NOT STIR!

  5. 5

    Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.

  6. 6

    Quickly pour straight over popcorn, toss until caramel cools and starts to harden.

Baking to crisp:

  1. 1

    Spread popcorn on 2 baking trays.

  2. 2

    Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose or honey, bake further 15 minutes).

  3. 3

    Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!