Caramel Popcorn
Soft Caramel Popcorn is a soft, gooey buttery caramel popcorn that is a delicious treat and addicting! A great snack or dessert that is made with simple ingredients and no candy thermometer.
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HOMEMADE CARAMEL CORN RECIPE
I’ve eaten this caramel corn more times than I can remember. It’s soft, gooey, and addicting. This tried and true recipe comes from a family friend, Tiffany Thornton. I don’t know if I should thank her or spank her for introducing us to it! I used to enjoy her famous caramel corn often when we visited my husband’s family in Denver, but now that my in-laws have moved I get to make it at home.
In the Denney family, my sister-in-law Kim is our resident expert at making Tiffany’s popcorn. Since it’s so gooey, once you grab a handful…you’re committed. I remember watching a movie with my husband’s family and laughing so hard as we glanced at each other and we were all holding up a “claw” (our designated popcorn hand) in the dark.
This is a Denney family favorite and makes an appearance at family movie nights and holidays! The best thing is you can make this ahead of time and it makes a huge batch.
INGREDIENTS
- POPCORN – You can pop popcorn any way you want. Any popped corn will do. Air-popped popcorn, a bag of microwave popcorn, stovetop popcorn, or brown paper bag popped corn. Make sure to get all the unpopped kernels out or you could hurt your tooth.
- SWEETENED CONDENSED MILK
- LIGHT CORN SYRUP
- LIGHT BROWN SUGAR
- BUTTER
HOW TO MAKE CARAMEL CORN
- In a large saucepan melt together the butter, brown sugar, and corn syrup.
- Bring mixture to a rolling boil. Once it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk.
- With the rubber spatula, stir constantly for 4-5 minutes scraping the sides and especially the bottom of the pan to prevent any burning. The longer you cook it the firmer it will be. If you like it on the softer side, cook it closer to 4 minutes.
- Pour over popcorn in a large bowl and stir well. Store leftovers in an airtight container.
SOFT VS. CRUNCHY CARAMEL CORN
TIPS TO MAKING THIS SUCCESSFULLY
- Use the largest bowl you have to toss the popcorn with the homemade caramel sauce.
- A good heavy saucepan and a high quality rubber spatula really make a difference when making this recipe. It helps heat it evenly.
- Add a sprinkle of sea salt or kosher salt to bring out the flavors.
OTHER POPCORN RECIPES
- Peanut Butter Popcorn
- Cinnabon Popcorn
- Candy Cane Popcorn
- White Chocolate Frito Popcorn
- Gingerbread Caramel Popcorn
Ingredients
- about 20 cups microwave or air popped popcorn, popped
- 1/2 cup butter
- 1 cup light brown sugar
- 1 cup light corn syrup
- 1 (14 ounce can) sweetened condensed milk
Instructions
- Pop popcorn according to package directions and make sure you get rid of any unpopped kernels. This seems like a lot of popcorn but trust me it will get eaten! Place popcorn in a large bowl...larger than you think you will need.
- In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil. Once it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk. With the rubber spatula, stir constantly for 4-5 minutes scraping the sides and especially the bottom of the pan to prevent any burning. The longer you cook it the firmer it will be. If you like it on the softer side, cook it closer to 4 minutes.
- Pour caramel over popcorn and stir until coated. This will take a lot of stirring to get it all incorporated. It's great warm or at room temperature. Feel free to add in M&Ms, nuts, or drizzle it with chocolate. I like it plain and classic. Enjoy!
Notes
- Use the largest bowl you have to toss the popcorn with the homemade caramel sauce.
- A good heavy saucepan and a high quality rubber spatula really make a difference when making this recipe. It helps heat it evenly.
- Add a sprinkle of sea salt or kosher salt to bring out the flavors.
