Caramel Popcorn

To me, caramel popcorn tastes like nostalgia. This old-fashioned recipe takes me back to family beach vacations as a kid. Walking up and down the Ocean City, MD boardwalk, picking up seashells, guarding my french fries from (seriously aggressive) seagulls, and begging my parents to buy a giant bucket of caramel corn. I’m not sure if caramel popcorn is popular at beaches everywhere, but it’s kind of a big deal in Maryland. Unfortunately it’s also pretty pricey. If only I’d known how easy it was to make at home. Seven ingredients (8 if you like nuts), no candy thermometer needed for the caramel, and the option to pop your own popcorn or use the microwave variety. This recipe makes caramel that hardens as the popcorn cools for a thin, brittle exterior, making a candied popcorn that’s crunchy rather than sticky. If you’ve never had this sweet and salty treat before, you’re in for a serious treat.

Here’s What You Need

Popcorn. You’ll need 10 cups, which I’ve found fits perfectly on a single cookie sheet. More on the type of popcorn to use a bit later in the post. Unsalted butter. We’ll add salt to the caramel. See my post for more information on why I like to use unsalted butter and then add salt. Brown sugar. I use a blend of light and dark brown sugar. You can use all light brown sugar, but I like the added richness, flavor, and color of adding in some dark brown sugar. Light corn syrup. This is a necessity that plays a critical role in this caramel popcorn coating, don’t leave it out! As I’ve discussed in my sugar cookie icing and lace cookies, it is not the same as high fructose corn syrup. I do not know of any adequate substitutes in the US, but I believe glucose syrup would be a sufficient substitute outside of the US where corn syrup is not readily available. Salt. Vanilla extract. Baking soda. this enriches the flavor and helps the caramel spread more easily and encourages the caramel coating to be snappy and crunchy rather than chewy. Peanuts, or your favorite nut. These are optional!

What Kind of Popcorn is Best for Caramel Corn?

You have a lot of options here. You can pop your own popcorn in a cast iron Dutch oven or in an air popper, no need to add salt or butter before proceeding with the recipe. You can also use microwave popcorn! While I usually just pop my own, Zach loves the extra flavor from using microwave popcorn. If I opt for store-bought I usually use Popsecret Homestyle popcorn, though I’m sure other brands would work as well.

How to Store

Allow caramel popcorn to cool completely then store it in an airtight container at room temperature for up to 1-2 weeks. You can also freeze caramel corn! Freeze in an airtight container for several months. If popcorn has softened, you can reheat it in a 250F oven; cook for ten minutes at a time until no longer soft.