Soft Caramel Popcorn
This easy soft caramel popcorn is buttery, gooey and chewy. It's made completely on the stovetop in 20 minutes with no baking or candy thermometer required. One batch makes enough for a crowd.
Ingredients
- 1 cup (192 grams) un-popped popcorn kernels (see Notes section)
- 1 cup (226 grams) butter
- 2 ½ cups (533 grams) light or dark brown sugar
- 1 cup (312 grams) light corn syrup
- 14 oz (396 grams) can sweetened condensed milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Pop popcorn per your preference, using a stovetop popper, air popper or microwave popcorn. Remove all un-popped kernels. 1 cup (192 grams) un-popped popcorn kernels
- Line 2 sheet pans with wax paper or parchment paper and spread popcorn evenly into the pans and set aside. (If you have a very large bowl to mix the caramel popcorn together, you can add the popcorn to that bowl instead.)
- In a large saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir occasionally until butter is melted and mixture is smooth. 1 cup (226 grams) butter, 2 ½ cups (533 grams) light or dark brown sugar, 1 cup (312 grams) light corn syrup
- Increase the heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to medium/medium-low and simmer for 10 minutes, stirring constantly (Adjust the heat as needed to keep it simmering, but we don't want it to burn). During that 10 minutes the caramel will thicken slightly and turn a little darker in color.
- Remove caramel from the heat and add the sweetened condensed milk, salt, and vanilla extract. Stir until smooth. 14 oz (396 grams) can sweetened condensed milk, 1 teaspoon salt, 1 teaspoon vanilla extract
- Pour caramel sauce evenly over the popcorn as much as you can, then use a spatula or spoon to stir the popcorn so everything is evenly coated. Recruit a helper if you want, it's a lot of caramel popcorn to work with!
- Let the caramel popcorn cool for a few minutes so it's not too hot to handle. You can serve it straight from the sheet pans or mixing bowl, or transfer to a serving platter or tray (transfer while it's still warm).
- The caramel popcorn tastes the most fresh when served within a few hours of assembly.
Video
Notes
- Choosing popcorn for this recipe: 1 cup of un-popped kernels yields 28-32 cups of popped popcorn. If you want to use microwave popcorn, you'll need 3 regular-size popped bags (use plain or lightly-salted popcorn, avoid heavily buttered microwave popcorn).
- Remove un-popped kernels from popcorn before making caramel corn: You don't want anyone biting down on a hard kernel. You can pick them out by hand, or you can use a wire rack placed over a bowl to hold the popcorn in place while you flip the bowl upside down. Give it a shake so the kernels fall through.
- Storage instructions: If you have leftovers or want to make ahead, store in an airtight container at room temperature for 3-5 days. It will stay soft, but looses a little freshness over time.
Calories: 274kcal, Carbohydrates: 47g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 135mg, Potassium: 113mg, Fiber: 1g, Sugar: 42g, Vitamin A: 281IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
