Total time
15 min
Servings
1
Calories
159.9
Category
Desserts
This quick and easy caramel corn recipe is a classic candy treat that comes together in under 15 minutes. With a simple stovetop caramel sauce and a touch of baking soda for that perfect airy crunch, it's the ideal dessert for movie nights, parties, or a sweet snack any time.
Ingredients
Makes 1 serving
- 3/4 brown sugar
- 1/2 light corn syrup
- 1/4 water
- 1/8 cream of tartar
- 1/2 butter
- 1/4 baking soda
Method
Combine brown sugar, karo syrup, water, cream of tartar and butter in saucepan.
Cook to soft ball stage.
Remove from heat and cool 1 minute.
Stir in soda-- will bubble.
Pour over popped corn and stir until coated.
Spread on waxed paper to cool.
Easy swaps
- Instead of light corn syrup, use honey or golden syrupSwap in equal measure for a different sweetness profile, though the texture may be slightly less smooth.
- Instead of cream of tartar, use lemon juice or white vinegar (1/8 tsp)Adds acidity to prevent sugar crystallization; use half the amount for liquid substitutes.
- Instead of butter, use vegan butter or coconut oilUse a 1:1 ratio; coconut oil will add a subtle coconut flavor.
Frequently asked
Why does my caramel corn turn out sticky?
Sticky caramel corn usually means the syrup wasn't cooked to the soft ball stage (235-240°F). Use a candy thermometer for accuracy, and stir constantly to avoid burning.
Can I use microwave popcorn for this recipe?
Yes, but use plain or lightly salted popcorn without butter flavoring. Air-popped popcorn works best for even coating.
How do I get the caramel to coat evenly?
Pour the hot caramel over the popcorn in a large bowl and toss gently with a spatula. For extra crunch, spread on a baking sheet and bake at 250°F for 10-15 minutes, stirring once.
What is the soft ball stage?
It's when a small amount of syrup dropped into cold water forms a soft, pliable ball. Use a candy thermometer to reach 235-240°F for best results.
