This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This caramel popcorn recipe is soft, chewy and completely covered in buttery homemade caramel made with brown sugar, butter and sweetened condensed milk. It comes together on the stovetop in just 25 minutes with no baking and no candy thermometer, giving you gooey caramel popcorn that stays soft instead of turning hard and crunchy by being baked in the oven.
And that is VERY important around here.
When I was a little girl, there was a man at our church who made caramel popcorn balls every Halloween. I remember being SO excited to get one…until I bit into it. It was the hardest, driest popcorn ball I had ever tried to eat, and I can still remember the scraping and crunching against my teeth. 😂
There is absolutely a time and place for crunchy caramel corn, but caramel popcorn balls are not it for me.
So when I started making caramel popcorn for my own family, I wanted the exact opposite: soft, sticky, chewy caramel popcorn that makes your fingers a complete mess. This is it, and it has become one of our kids’ favorite Sunday night treats.
I’ve learned a few secrets along the way too, including the one type of popcorn kernel I will always buy for caramel popcorn and exactly how long to cook the caramel so it stays soft without being runny.
Why You’ll Love This Caramel Popcorn Recipe
- Soft and chewy: This isn’t crunchy, baked caramel corn. The caramel stays gooey and soft.
- No oven required: Everything comes together on the stovetop and gets poured right over the popcorn.
- No candy thermometer: The 10-minute cooking time takes the guesswork out of the caramel.
- Big, buttery caramel flavor: Brown sugar, butter, vanilla and a little salt keep the caramel rich without tasting one-note sweet.
- Perfect for sharing: Make a big batch for movie night, game day, Halloween or holiday parties.
Ingredients You’ll Need
You only need a handful of ingredients for homemade caramel popcorn. The measurements for each ingredient can be found in the recipe card below.
- Mushroom popcorn kernels: My FAVORITE for caramel popcorn. Mushroom popcorn pops into big, round pieces that hold up much better under the hot caramel. I buy Amish mushroom popcorn kernels.
- Unsalted butter: Creates the rich, buttery base of the caramel sauce.
- Brown sugar: Gives the caramel its deep molasses flavor. Light or dark brown sugar both work, and I often use half of each.
- Light corn syrup: Helps create that smooth, sticky caramel texture and prevents the sugar from crystallizing.
- Sweetened condensed milk: The secret to an extra creamy caramel that stays soft and chewy.
- Vanilla: Balances all that sweetness and rounds out the caramel flavor.
- Salt: Do NOT skip it! Caramel needs salt to balance the sweetness and bring out its buttery flavor.
What Is the Best Popcorn for Caramel Popcorn?
Here’s one of the biggest secrets I’ve learned after making this recipe over and over: the popcorn you use matters!
I strongly prefer mushroom popcorn kernels for caramel popcorn. Unlike the irregular butterfly-shaped popcorn you typically get at the movie theater, mushroom popcorn pops into large, round, sturdy pieces.
Those big pieces can handle the weight and heat of the caramel without shriveling or crumbling into tiny bits as you stir.
Our favorite is Amish mushroom popcorn. Once you try those giant, fluffy kernels covered in soft caramel, regular popcorn just isn’t the same.
My Favorite Popcorn Poppers
If you’re using mushroom popcorn kernels, you’ll need a good popcorn popper. These are a few of our favorites:
You don’t need a special popper to make this caramel corn recipe, but freshly popped kernels give you the best texture—especially when you’re using those big mushroom popcorn kernels.
How to Make Caramel Popcorn
Making soft caramel popcorn is surprisingly easy, but once the caramel begins boiling, set a timer and don’t walk away!
- Pop the popcorn. Pop the mushroom popcorn kernels and remove any unpopped kernels.
- Spread it out. Divide the popped popcorn between two baking sheets lined with Silpats or wax paper.
- Start the caramel. Add the butter, brown sugar and corn syrup to a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally.
- Simmer for exactly 10 minutes. Reduce the heat to a simmer and cook for 10 minutes, stirring constantly.
- Finish the caramel. Remove the saucepan from the heat and immediately stir in the sweetened condensed milk, vanilla and salt until smooth.
- Coat the popcorn. Pour the warm caramel over the popcorn and gently toss until every piece is coated.
- Let it cool slightly. Give the caramel a few minutes to set up, then dig in while it’s still wonderfully soft and chewy.
Tips for Perfect Soft Caramel Popcorn
- Use mushroom popcorn. The large, sturdy pieces hold up much better when coated with hot caramel.
- Remove the unpopped kernels. Nobody wants to bite into a hard kernel hidden under caramel.
- Set a timer. Once the caramel reaches a simmer, cook it for exactly 10 minutes.
- Keep stirring. Stir constantly during the simmer so the caramel cooks evenly and doesn’t scorch.
- Don’t skip the vanilla and salt. With brown sugar, corn syrup and condensed milk, this caramel is SWEET. Vanilla and salt balance everything out.
- Work quickly. Once the caramel is finished, pour and toss while it’s hot because it will thicken as it cools.
- Use a BIG bowl or two sheet pans. You need plenty of room to toss the popcorn without crushing it.
Caramel Popcorn Troubleshooting
The caramel most likely didn’t cook long enough. Make sure it reaches a boil before reducing the heat, then simmer for the full 10 minutes. The caramel will also continue to thicken slightly as it cools.
The caramel was probably cooked too long or at too high a temperature. This recipe is supposed to stay soft and chewy, so stick closely to the 10-minute simmer.
The popcorn may have been too small or delicate to handle the hot caramel, or the caramel may have been overcooked. This is one reason I recommend mushroom popcorn kernels. They pop big and sturdy enough to hold all that caramel without collapsing.
Make sure the sugar mixture comes together completely and keep stirring as directed while it simmers. Sugar crystals left around the sides of the pan can also contribute to graininess.
Don’t leave out the salt and vanilla. They may seem like small additions, but they balance the brown sugar, corn syrup and sweetened condensed milk and make a HUGE difference in the finished flavor.
If the caramel is very thin and sliding off the popcorn, it likely needed a little more cooking time. Make sure the mixture is fully boiling before starting the 10-minute simmer.
Can I Use Microwave Popcorn?
Yes, but freshly popped mushroom popcorn is strongly preferred. You’ll need enough plain microwave popcorn to equal the amount produced by 1¼ cups unpopped kernels (roughly 4 standard bags, depending on the brand). Avoid heavily buttered or flavored popcorn.
Can I Use Light or Dark Brown Sugar?
Yes! Light or dark brown sugar both work in this no bake caramel popcorn recipe.
I actually love using half light and half dark brown sugar. Dark brown sugar contains more molasses, so it gives the caramel a slightly deeper, richer flavor. Use whichever you have on hand, or try my half-and-half combination for the best of both.
How to Store Caramel Popcorn
Soft caramel popcorn is best the day it’s made, when the popcorn is at its freshest and the caramel is perfectly gooey.
Once completely cool, store leftovers in an airtight container or zip-top bag at room temperature. Because this is intentionally soft caramel corn, don’t expect it to stay crisp like traditional baked caramel corn. It usually doesn’t last long in our house but by day 3, the popcorn starts to get chewy, so eat it all by then!
Avoid refrigerating it, which can negatively affect the texture of the popcorn and caramel.
If you’re firmly on team soft and chewy, this caramel popcorn recipe is about to ruin crunchy caramel corn for you. Big mushroom popcorn kernels covered in buttery, gooey homemade caramel make every bite ridiculously good—and wonderfully messy.
Make a giant batch, gather everyone around and don’t worry about the sticky fingers. That’s half the fun.
More Popcorn Recipes:
Watch How This Chewy Caramel Popcorn is Made…
Source link
