If you’re looking for a classic, fully crunchy, perfect caramel corn, this one will take you back to memories of the fair, with sweet aromas in the air. This is adapted from a Karo recipe, and it does take a fair amount of time–but the time in the oven helps makes it nice and crunchy instead of chewy, like you often get with quick caramel corn. If you’re looking for a quick caramel corn instead, try this one.
If you don’t have Silpats, you can also try spraying the pan or aluminum foil with cooking spray. Also, you can try adding mix ins, but you may want to increase the caramel. I’ve made it with 2 c. of pecans before, and it was delightful. You don’t even need to toast the pecans beforehand because they toast in the oven with the popcorn–and they’re reminiscent of delicious pecan pie.
And luckily this one is naturally gluten free.
Crunchy Classic Caramel Corn
Takes longer to make, but it’s so crunchy and delightful.
- 4 qt. Popped Popcorn
- 1 c. Brown Sugar
- 1/2 c. White Corn Syrup
- 1/2 c. Butter
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1 tsp. Vanilla
- Pecan halves (up to 2 c.) (optional)
Place Silpats on 2 cookie sheets. Place popcorn on the 2 sheets and place in a 250° oven. In a saucepan, combine sugar, butter, syrup, and salt, and boil for 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Pour over warm popcorn, stir to coat, and bake for 45 minutes, stirring every 15 minutes. Cool, then break apart.