Delicious Caramel Corn with Karo Syrup

There’s something about homemade caramel corn that just brings back the best memories. Every fall, I’d watch my mom make big batches of this sweet, crunchy treat using Karo syrup – and let me tell you, the smell alone would have all of us kids running to the kitchen. These days, I make it for my own family, and it never lasts more than a day or two in our house.

Making caramel corn might sound tricky, but with Karo syrup, it’s actually pretty straightforward. I like to make a big batch on Sunday afternoons when everyone’s home. The best part? You can store it in an airtight container and snack on it all week long (though it rarely makes it past Tuesday in our house!). Whether you’re planning a movie night or need something for the kids’ lunchboxes, this recipe has got you covered.

What Kind of Popcorn Should I Use?

For caramel corn, you’ll want to start with plain popped popcorn – either air-popped or made on the stovetop with a little oil. While microwave popcorn is convenient, it’s best to avoid it for this recipe since it already contains butter and salt that could throw off the caramel coating. Look for white or yellow popcorn kernels at the store – both varieties work equally well, though yellow kernels tend to pop up slightly larger. Just make sure to remove any unpopped kernels (we call these “old maids”) before coating your popcorn with caramel, as biting into one of these could be unpleasant.

Options for Substitutions

Let’s talk about what you can swap in this caramel corn recipe – though some ingredients are must-haves:

• Corn syrup: While corn syrup helps prevent crystallization, you can substitute it with honey or golden syrup. Keep in mind the flavor will be slightly different, and honey might make the caramel slightly harder.
• Brown sugar: You can use light or dark brown sugar interchangeably. In a pinch, use white sugar plus 1 tablespoon of molasses per cup of sugar.
• Butter: This is pretty crucial for the recipe, but you can use salted or unsalted butter. If using salted butter, skip the additional salt in the recipe.
• Baking soda: This is a must-have ingredient – it creates tiny bubbles that make the caramel coating light and crispy. Don’t skip or substitute this!
• Vanilla extract: You can skip it if you don’t have any, or try almond extract for a different flavor (use just 1/4 teaspoon as it’s stronger).
• Popcorn: Any type of plain popped corn works – microwave (without butter), air-popped, or stovetop popped. Just make sure it’s not flavored or buttered beforehand.

Watch Out for These Mistakes While Making

The biggest challenge when making caramel corn is burning the caramel sauce – keep a close eye on the mixture and stir constantly once the butter and sugar start bubbling, removing it from heat as soon as it turns a rich amber color.

Many home cooks skip the baking soda, but this crucial ingredient creates tiny air bubbles that make your caramel coating light and crispy instead of hard and sticky – just make sure to have it measured and ready before your caramel reaches temperature since timing is critical.

A common mistake is not spreading the coated popcorn in a single layer while it bakes and cools – crowding will lead to clumps and uneven coating, so use two baking sheets if needed and stir every 15 minutes during baking for the crunchiest results.

For the best outcome, let your caramel corn cool completely before storing it in an airtight container, and make sure your popcorn is completely free of unpopped kernels before coating it with caramel to prevent any unwanted dental surprises.

What to Serve With Caramel Corn?

Caramel corn is a perfect snack for movie nights, parties, or casual get-togethers! Since it’s sweet and crunchy, I like to serve it alongside some salty snacks for a nice balance – think mixed nuts, pretzels, or potato chips. For a fun movie night spread, put out bowls of regular popcorn and this caramel corn version, letting people mix and match as they please. You can also package this caramel corn with other snacks like chocolate-covered almonds or M&Ms for an easy-to-grab snack mix that everyone will love.

Storage Instructions

Keep Fresh: Once your caramel corn has completely cooled, put it in an airtight container or zip-top bag. It’ll stay crunchy and delicious at room temperature for up to 2 weeks. Just make sure to keep it in a cool, dry place away from direct sunlight.

Long-Term Storage: If you want to keep your caramel corn fresh for longer, try storing it in the fridge in an airtight container. This way, it can last up to 3 weeks and maintain that perfect crunch. Just let it come to room temperature before snacking!

Make Ahead: This caramel corn is perfect for making ahead for parties or gifts! You can make it several days in advance – just be sure to store it properly in an airtight container. The flavor actually gets better after a day or two as the caramel coating sets completely.

Preparation Time	10-15 minutes
Cooking Time	10-30 minutes
Total Time	20-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 330-350 g

Ingredients

• 12 cups popcorn (from about 1/2 cup of kernels)
• 1 cup packed brown sugar
• 1/4 cup light or dark corn syrup
• 1/8 teaspoon salt (skip this if using salted popcorn)
• 1/2 cup butter (1 stick)
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Step 1: Prepare the Popcorn

Begin by making the popcorn using your preferred method.

Once popped, set it aside.

Place the popcorn in a large bowl, making sure to use one much bigger than you think you’ll need to accommodate stirring.

Remove any un-popped kernels to ensure a pleasant snacking experience later.

Step 2: Make the Caramel

In a microwave-safe dish, combine brown sugar, Karo syrup, salt, and butter.

Microwave the mixture for 30 seconds, which should be enough time to at least partially melt the butter.

Stir the ingredients together until well combined.

Then, microwave on high for 2 minutes.

Remove from the microwave, stir the mixture again, and return it to the microwave for another 2 minutes of cooking.

Step 3: Combine Caramel with Popcorn

Once the caramel has finished cooking, remove it from the microwave.

Quickly add baking soda and vanilla to the hot caramel, stirring well to integrate these final ingredients.

Immediately pour the caramel sauce over the prepared popcorn and stir thoroughly to ensure every piece is evenly coated with caramel.

Step 4: Choose Your Caramel Corn Style

If you prefer soft, gooey caramel popcorn, you can enjoy it straight from the bowl while it is still warm, or spread it out onto waxed paper or foil to cool to room temperature.

For a crunchy caramel corn, spread the caramel-coated popcorn onto a baking sheet (you may need two sheets) and bake at 300°F (150°C) for about 20-30 minutes.

Stir every 10-15 minutes to ensure even coating.

Test for crunchiness by popping a piece into the refrigerator to cool quickly before tasting.