Soft and Chewy Caramel Popcorn
User Reviews
4.7
Soft and Chewy Caramel Popcorn
Description
The Soft and Chewy Caramel Popcorn recipe starts by popping about a third cup of kernels to yield 10 to 12 cups of plain popcorn. The caramel is made by melting butter with brown sugar and corn syrup, then simmering until combined. Baking soda and vanilla are whisked in right after cooking, causing the caramel to foam and lighten in texture. This mixture is drizzled evenly over the popcorn and quickly tossed to coat before it cools and sets. The baking soda adds a gentle airiness, giving the caramel a soft, chewy bite instead of a hard shell.
The popcorn has a mix of tender caramel coating and crisp kernels underneath. The richness of the butter and depth from the brown sugar balance with a pinch of salt to round out the flavor. The described method calls for serving immediately or within a couple of hours to enjoy the caramel at its best soft texture before it hardens further.
This popcorn works well as a snack for casual sharing or a sweet treat alongside drinks or movie nights. Its chewiness separates it from traditional crunchy caramel corn recipes. Marshmallows can be added during caramel cooking to increase gooeyness and provide a marshmallow-like texture.
Ingredients
- 10-12 cups Popcorn about 1/3 cup kernels, popped (see note, plain
- 1 cup light brown sugar or dark brown sugar, packed
- ½ cup butter salted
- ¼ cup corn syrup
- Pinch salt I use coarse, kosher salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Place the popcorn in a large bowl (you'll want extra room in the bowl for tossing the popcorn with the caramel).
- In a medium saucepan, add the brown sugar, butter, corn syrup and salt. Heat the ingredients over medium-low until the butter is melted and the ingredients are combined. Increase the heat to medium and bring the mixture to a simmer, stirring often.
- Cook for 3-4 minutes, stirring often.
- Off the heat quickly whisk in the baking soda and vanilla (the mixture will foam and bubble). See note below about adding marshmallows.
- Immediately pour the caramel over the popcorn in a slow steady drizzle, tossing the popcorn to evenly coat in the caramel mixture. The caramel will set up and harden a bit as it cools so mix as quickly as you can (an extra set of hands can help during this step).
- Serve immediately or within a couple hours.
Notes
- Using fewer popcorn kernels results in a softer, moister caramel popcorn.
- Stirring in marshmallows after the caramel simmers creates a stickier, marshmallow-inspired coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cups Caramel Corn
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cup | |
| Calories | 194kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 123mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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