Easy Caramel Popcorn Recipe
How do you make caramel corn from scratch?
- Pop popcorn and separate out any unpopped kernels.
- Boil brown sugar, margarine, and Karo syrup on the stove for 30 seconds.
- Pour the brown sugar mixture onto popped popcorn and stir until evenly coated.
- Spread the popcorn out on a lined cookie sheet and let it cool just a few minutes before digging in!
Can you make a no-bake caramel corn?
Yes! No-bake caramel corn is easy to make and so delicious. It creates an ooey gooey caramel popcorn instead of popcorn with a hardened caramel coating. I prefer gooey caramel corn, so this is my favorite recipe for a no-bake caramel corn. You will simply boil the brown sugar, margarine and Karo syrup then pour it over the popped popcorn. Mix it together and spread it out on a cookie sheet to cool. Once it is cool it is ready to eat!
Why is my caramel corn chewy?
Caramel corn can be chewy or hard for a few reasons. But the most simple explanation is that you didn’t bake your popcorn after adding the caramel to it. It could also be because of the specific ingredients that you used, or the cooking/boiling time. If you boil the sugar mixture for much longer then 30 seconds you will get harder caramel corn. Which is why I only boil my mixture for 30 seconds, so that I can get nice, gooey caramel corn!
How do you make sweet caramel popcorn?
Sweet caramel popcorn is so easy to make. You will simply add brown sugar, margarine and Karo syrup to a pan and boil for 30 seconds. Immediately pour the mixture over popped popcorn and stir. Spread the popcorn out on a lined cookie sheet and let it cool before eating.
How many cups is 4 quarts of popcorn?
Figuring out how much popcorn you need can be tricky. If you need 4 quarts of popcorn, that is the same as 16 cups of popcorn. In order to make 16 cups of popcorn, you will need 1/2 cup of kernels. This caramel popcorn recipe calls for 1/2 cup kernels so you will end up making 16 cups (or 4 quarts) of gooey caramel popcorn.
Why do you boil the mixture for 30 seconds?
This recipe calls for the brown sugar mixture to be boiled for 30 seconds. I highly suggest following this carefully.
That means that you will let the margarine melt, wait for it to boil, and then as soon as it has been boiling for 30 seconds, take it off the heat.
If you let the mixture boil longer you risk having a harder caramel or even a grainy caramel. No one wants hard or grainy caramel.
Letting it boil for ONLY 30 seconds is the key to making this caramel popcorn soft and chewy!
Can I use dark Karo syrup instead of light Karo syrup?
You caaaaannn…but you won’t want to. Light Karo syrup is has a light vanilla flavor which is exactly what you want in a caramel. But dark Karo syrup is made with molasses which will completely change the taste of this and you will not get the traditional caramel flavor that you are expecting. You will end up with popcorn that tastes more like molasses and looks like it too.
Can I use microwave popcorn for caramel popcorn?
Yes, you can use microwave popcorn for caramel popcorn. If you choose to use microwave popcorn I suggest using a microwave popcorn that has no added butter or salt or else it will completely change the end flavor of this recipe. Remember that you will need about 16 cups of popped popcorn total for this recipe, and since the sizes of microwave popcorn bags vary greatly, you will need to measure out your popped popcorn before adding the caramel to it.
I prefer using kernels and popping the popcorn myself. It always tastes so much better in my opinion, and I know that there is no added butter, salt or other ingredients in there.
Alright, now that I have answered a lot of commonly asked questions, let’s get to the recipe!
Quick Caramel Popcorn
- 1 cup brown sugar
- ½ cup margarine
- ¼ cup light Karo syrup
- 1/2 cup Popcorn Kernels, Popped (unpopped kernels removed)
- Pop popcorn and remove any unpopped kernels.
- Place brown sugar, margarine, and Karo syrup in a pot over the stove.
- Let the margarine melt and bring it to a boil.
- Boil for 30 seconds and then remove it immediately from the heat.
- Pour the brown sugar mixture onto the popped popcorn and stir well until the popcorn is evenly coated.
- Spread the popcorn out on a lined cookie sheet and let it cool just a few minutes before digging in.
I love to make this to give away to friends and family, but honestly…my family loves it so much that we go through this whole batch within minutes of making it!
1/2 cup unpopped kernels = 16 cups popped popcorn As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition information isn’t always accurate.
Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 0mgSodium: 8mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 0g
1/2 cup unpopped kernels = 16 cups popped popcorn
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition information isn’t always accurate.
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