Dec 15, 2012
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Classic Caramel Corn

Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips. This recipe first appeared in our Jan/Feb 2013 issue along with our article Caramel Corn.
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Caramel Corn Enlarge Image Credit: Todd Coleman
MAKES ABOUT 8 CUPS

INGREDIENTS

½ tsp. canola oil
½ cup popcorn kernels
1 cup unsalted butter, plus more for greasing
2 cups light brown sugar
½ cup light corn syrup
¼ tsp. cream of tartar
1 tsp. sea salt, plus more to taste
1 tsp. vanilla extract

INSTRUCTIONS

Heat oven to 250°. Heat oil in an 8-qt. saucepan over high heat. Add popcorn, cover and cook, shaking pan, until popping subsides, 6–8 minutes. Let sit 1 minute. Grease a foil-lined baking sheet; cover with popcorn. Combine butter, sugar, syrup, tartar, and salt in a 2-qt. saucepan fitted with a candy thermometer over high heat. Cook, without stirring, until mixture is a dark brown and registers 260°. Remove from heat; stir in vanilla. Pour over popcorn and mix; spread in an even layer. Bake until caramel is soft again, 25–30 minutes. Stir to coat popcorn, season with salt; cool.
Caramel Corn

This article was first published in Saveur in Issue #153

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Ratings & Reviews (2)

Using just 1/2 tsp of oil for 1/2 cup of popcorn gave me 1/2 cup of burnt, mostly unpopped kernels, and a smelly kitchen. (My smoke detectors still work! :) ) Tried again with 3 tbsp of oil, and that was better. Probably will use a bit more oil next time. (Maybe 1/4 cup.) The caramel is delicious!
Who still cooks with canola oil, anyway? It's toxic! Try coconut oil, it's much healthier/safer.
Classic Caramel Corn 2 5 1 2

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