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This homemade caramel corn brings back memories of childhood visits to candy shops, but now you can create that same irresistible sweet and crunchy treat right in your own kitchen. What started as a way to recreate our favorite snack from a beloved candy shop in Sarasota has become a family tradition that's surprisingly simple to make with no fancy equipment required.
I discovered this method during a particularly busy week when I craved that perfect balance of sweet and salty but didn't want to drive to the candy shop. One batch later, and I was completely hooked. Fair warning though, you'll want to have friends nearby to help you finish it because the temptation to eat it all is real.
Ingredients
- Vegetable oil: provides the high heat needed to pop kernels without adding unwanted flavors
- Popcorn kernels: create the perfect base when popped fresh at home for maximum crunch
- Unsalted butter: adds rich depth to the caramel while letting you control the salt level
- Light brown sugar: gives that classic molasses sweetness that makes caramel irresistible
- Light corn syrup: prevents crystallization for silky smooth caramel that coats evenly
- Pure maple syrup: adds a sophisticated flavor twist that sets this apart from store bought versions
- Salt: balances the sweetness and enhances all the other flavors
- Baking soda: creates those tiny air bubbles that keep the caramel light and crunchy rather than tooth breaking hard
Step by Step Instructions
- Pop the Kernels:
- Heat vegetable oil in your largest pot over medium high heat. Add popcorn kernels and cover with a tight fitting lid. Listen for the first pops, then shake the pan gently every few seconds to prevent burning. Remove from heat when popping slows to one every two to three seconds. Transfer to a large bowl, leaving any unpopped kernels behind.
- Start the Caramel:
- In a medium saucepan over medium heat, melt the butter completely. Add brown sugar, corn syrup, maple syrup, and salt. Stir constantly until all the sugar dissolves and the mixture looks smooth.
- Cook to Perfection:
- Bring the mixture to a rolling boil and cook for exactly 5 minutes, stirring occasionally. The caramel will bubble vigorously and turn a beautiful amber color. Don't rush this step as it develops the proper consistency.
- Add the Magic:
- Remove from heat and immediately stir in baking soda. The mixture will foam up dramatically, which is exactly what you want. This reaction creates the light, airy texture.
- Coat the Popcorn:
- Working quickly, pour the hot caramel over the popcorn in three separate additions. After each pour, toss thoroughly with a large spoon to ensure every kernel gets coated. The key is speed and thoroughness.
- Spread and Bake:
- Spread the caramel coated popcorn in even layers on parchment lined baking sheets. Bake at 200°F for one full hour. The caramel will still feel slightly soft when hot but will crisp up perfectly as it cools.
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The maple syrup is what makes this version special. Most caramel corn relies solely on corn syrup, but that touch of maple adds complexity that people always notice. I've made this for countless gatherings, and guests invariably ask for the secret ingredient. The answer always surprises them because maple syrup seems so simple, yet it transforms the entire flavor profile.
Storage Tips
Store completely cooled caramel corn in airtight containers at room temperature for up to one week. For longer storage, freeze in freezer bags for up to three months. The key is making sure it's completely cool before storing, otherwise trapped moisture will make it soggy.
Ingredient Substitutions
You can replace the maple syrup with honey for a different flavor profile, though the maple really is worth seeking out. If you don't have light corn syrup, dark corn syrup works but will create a more robust molasses flavor. For a lighter version, substitute half the butter with coconut oil.
Serving Suggestions
Serve in large bowls for casual snacking, or package in decorative bags tied with ribbon for gifting. It pairs wonderfully with hot apple cider or coffee. For parties, set out alongside other finger foods, but place it away from the main table because people tend to hover around it.
Cultural Context
Caramel corn became popular in America during the late 1800s, originally sold at fairs and circuses. The combination of popped corn and caramel created an affordable treat that could be eaten by hand, making it perfect for entertainment venues where utensils weren't practical.
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Frequently Asked Questions About Recipes
- → Can I add nuts to caramel corn?
Yes, you can add almonds, pecans, or peanuts for extra flavor and crunch. Just reduce the popcorn slightly to maintain balance.
- → Do I need a candy thermometer?
No, this caramel corn is simple to make without special tools or a candy thermometer.
- → Can I use microwave popcorn?
Yes, but choose plain, unsalted popcorn to avoid altering the flavor of the caramel coating.
- → How do I keep caramel corn crispy?
Store in an airtight container at room temperature once completely cooled to maintain its crunch.
- → Can I make it ahead of time?
Absolutely, caramel corn keeps well for up to a week when stored properly.