Best Caramel Corn Recipe Ever! (Puffcorn Caramel Corn) (2024)

FAQs

Why is my caramel corn not crunchy? ›

→ The exact cooking temperature isn't critical with this recipe, but ideally you want the sugar mixture to reach between 250°F and 300°F. The longer you cook the syrup, the crunchier it will be.

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.

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.

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.

In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes.

Give it some time to cool. If it's still tasting soggy after 1–2 hours of cooling at room temperature, you may have under-baked the caramel corn. 1 hour in the oven is usually plenty. Additionally, be sure to cook the caramel on the stove for long enough.

If you're looking to breathe new life into the snack, spread it on a baking sheet and heat in the oven at 250°F for about five minutes.

Why is my Caramel Corn Grainy? Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize up or cling together.

Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy.

Once most of the kernels have popped, add granulated white sugar to the pan and shake well to mix it. Turn off the stove, and dump the popcorn into a bowl after it's been coated evenly with sugar.

What city is the birthplace of caramel corn? ›

Caramel popcorn came to be due to two brothers, Frederick and Louis Rueckheim, who immigrated to the United States of America from Germany and settled in Chicago. In 1870, they opened a popcorn store and began experimenting with unique flavors and toppings.

While a handful of caramel corn delivers bites of popcorn coated with caramel, Cracker Jack popcorn has molasses added to its secret recipe.

This delicious treat features caramelized sugar and often molasses, which gives it its distinctive flavor and texture.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won't be biting into hard-as-cement caramel. Rather, the caramel is melt-in-your-mouth chewy and only slightly crunchy.

As a side note: fresh, properly cooked corn will have a crisp pop when you bite into it. If the corn feels gummy and sticks to your teeth when you bite it, then one of three things has happened–either the corn is old or was improperly stored, or it was over-cooked.

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.