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Caramel Corn Recipe
Adding sticky, sweet caramel to hot popcorn is just a great way to make a snack! Caramel corn goes way back in the history of snacking and our homemade caramel corn recipe will get you started making this great treat at home.
This caramel corn recipe is pretty easy to follow and the only unusual part is making your own caramel sauce. You can always use store bought caramel sauce and it will still turn out really well.
First make the caramel sauce and let it cool to room temperature or until it starts to thicken slightly. Then make popcorn like you normally would. Then combine the caramel and popcorn and you're all set! That's all there is to this caramel corn recipe.
For more variety with the caramel corn recipe you can also add nuts to the mixture when you are mixing them. I've found that honey roasted peanuts are great. I'm also a big fan of pecans and they go really well in this snack. Another interesting tweak is to add sunflower or pumpkin seeds for flavor.
You are going to love this caramel corn recipe!
Published: October 28, 2011
Prep time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 2 to 4 People
2 tablespoons water
1 cup heavy cream, warmed
½-1 cup caramel sauce
Nuts, seeds, or other garnishes, optional
Salt, preferably kosher or sea salt
Mix the sugar and water together, it should resemble wet sand. Add the sugar to a large pot and heat over medium heat without stirring until it melts. Once it starts to brown stir it gently until it turns a nice amber color. If clumps form cook for longer until they melt, almost all clumps should eventually melt out.
Once the sugar is a nice amber color, about 10 to 20 minutes cooking total time, pour in the warmed cream while stirring, being sure not to burn yourself. Mix well to fully incorporate the cream and the sugar.
Remove from the heat and let the caramel sauce cool.
This caramel sauce is adapted from Michael Ruhlman's recipe in his great book Ratio: The Simple Codes Behind the Craft of Everyday Cooking
, if you are interesting in baking or cooking sweet foods I highly recommend it.
I then use a spoon to finish mixing the caramel corn. Once it's all mixed you can eat it as is or place it in the refrigerator for 30 minutes to harden.
Now you can make great homemade caramel corn whenever you get a craving!
This caramel corn recipe is pretty easy to follow and the only unusual part is making your own caramel sauce. You can always use store bought caramel sauce and it will still turn out really well.
First make the caramel sauce and let it cool to room temperature or until it starts to thicken slightly. Then make popcorn like you normally would. Then combine the caramel and popcorn and you're all set! That's all there is to this caramel corn recipe.
For more variety with the caramel corn recipe you can also add nuts to the mixture when you are mixing them. I've found that honey roasted peanuts are great. I'm also a big fan of pecans and they go really well in this snack. Another interesting tweak is to add sunflower or pumpkin seeds for flavor.
You are going to love this caramel corn recipe!
Caramel Corn Recipe
ByPublished: October 28, 2011
Prep time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 2 to 4 People
Caramel Corn Ingredients
For the Caramel Sauce
1 cup sugar2 tablespoons water
1 cup heavy cream, warmed
For the Caramel Corn
4 cups popped popcorn½-1 cup caramel sauce
Nuts, seeds, or other garnishes, optional
Salt, preferably kosher or sea salt
Caramel Corn Instructions
For the Caramel Sauce
Warning: Melted sugar is *very* hot and can cause burns, only an adult should do this. Be sure to use a large enough pot because the cream will boil and expand when it is added to the heated sugar. If you have any concerns please use a bottled caramel sauce.Mix the sugar and water together, it should resemble wet sand. Add the sugar to a large pot and heat over medium heat without stirring until it melts. Once it starts to brown stir it gently until it turns a nice amber color. If clumps form cook for longer until they melt, almost all clumps should eventually melt out.
Once the sugar is a nice amber color, about 10 to 20 minutes cooking total time, pour in the warmed cream while stirring, being sure not to burn yourself. Mix well to fully incorporate the cream and the sugar.
Remove from the heat and let the caramel sauce cool.
This caramel sauce is adapted from Michael Ruhlman's recipe in his great book Ratio: The Simple Codes Behind the Craft of Everyday Cooking
, if you are interesting in baking or cooking sweet foods I highly recommend it.For the Caramel Corn
To finish the caramel corn mix together the caramel, the popcorn, and any nuts or seeds you are using. I usually put some popcorn in a bowl then drizzle some of the caramel sauce over top. I sprinkle a little salt then add more popcorn and caramel sauce. Repeating until the bowl is filled with caramel corn.I then use a spoon to finish mixing the caramel corn. Once it's all mixed you can eat it as is or place it in the refrigerator for 30 minutes to harden.
Now you can make great homemade caramel corn whenever you get a craving!
