Caramel Corn · GF (about eight cups)Tweet

From Caramel Night Zone

3.75 ounces corn kernels, popped

7 ounces water
1 vanilla bean, split and scraped
15.25 ounces sugar
5.5 ounces maple syrup, honey, or corn syrup
2.5 ounces unsalted butter (use a neutral-flavored oil for a non dairy version)
1/2 + 1/8 tsp baking soda
1/2 + 1/8 tsp kosher salt

Have ready a baking sheet greased lightly with butter.

In a large pot, bring the water to a boil with the vanilla bean and simmer for one minute. Remove the vanilla bean (squeezing out any vanilla-y water from the inside) and add the vanilla seeds, sugar, corn syrup, and butter or oil to the pot. Turn the heat to medium high and stir until the butter is melted and sugar is dissolved.

You don’t have to go to any crazy extremes to keep sugar crystals from the sides, the corn syrup and butter will keep everything from crystallizing. Cook until the mixture begins to take on some color.

How far you cook the mixture depends on your caramel preferences. Keep cooking until it’s a nice foxy color for a more complex flavor, but if you prefer a simple Cracker Jack flavor, just cook the mixture until it’s a rich tan color.

I hate to be that vague, but there is no right answer in the realm of caramel corn. There is only what you like.

At any rate, when the color is where you want it, you’ll need to work fast. Shut off the heat (and move off the heat if you use electric) and stir in the salt and baking soda, it will foam up a little. Quickly add in your popcorn (or pour the mixture over the popcorn) and stir until the kernels are evenly coated.

Quickly pour the mixture onto the prepared baking sheet.

If you like your caramel corn clumpy, don’t do a thing more, just let it cool as is. If you’d rather have the kernels remain somewhat individual, use a spatula to break up the clumps before they harden. After the mixture cools, you can use your hands to keep breaking up the clumps.


Store in an airtight container. The caramel corn has a great shelf life, but it rarely lasts long. (I particularly enjoy it over ice cream. )

« Back to the Recipe Box

Any questions?