Easy Homemade Caramel Corn & Kettle Corn Recipes (2024)

FAQs

What is the difference between caramel popcorn and kettle corn? ›

Kettle corn is a combination of sweet and salty flavors. It is lighter in flavor and texture than caramel corn as the sugar and salt are mixed in during popping rather than coated.

→ The exact cooking temperature isn't critical with this recipe, but ideally you want the sugar mixture to reach between 250°F and 300°F. The longer you cook the syrup, the crunchier it will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

Baking the caramel-coated popcorn helps to set the caramel sauce. By skipping this step, the caramel corn will become soggy.

Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.

Baking soda is what makes caramel corn chewy with a bit of crunch and gives it the classic brittle texture. The baking soda also helps the mixture to increase in volume which ensures it covers all of the popcorn. It's an essential ingredient and without it you'll likely find the texture of the caramel corn to be off.

Adding sugar to your mix during the cooking process is essential to crafting that perfect blend of sweet and savory taste. It's the flavor that has become a hallmark of kettle corn.

Kettle corn is a variety of corn that was initially made in the kettle – people would oil a large iron kettle and cook the corn. Once the popcorn has popped, it is tossed with a sugar and salt mixture to give it a savory taste and distinct texture.

Caramel: You will need brown sugar, butter, light corn syrup, salt, vanilla, and baking soda to make the caramel mixture. Popcorn: I prefer white popcorn in this recipe. However, you could use white or yellow.

Why is my Caramel Corn Grainy? Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize up or cling together.

Thicken the sauce with cornstarch.

Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken. Then remove the sauce from the stove and let it cool.

Why is my homemade caramel not hardening? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

Baking soda is the secret to an even, thin coating of caramel on the popcorn. When it's added to the caramel, it makes it foam up so it increases in volume and makes it easier to coat the popcorn more evenly.

It is not advisable to eat a 140g bag of caramel popcorn in a span of 12 hours. Consuming too much popcorn can cause digestive issues, obesity, and other health complications. If you are feeling unwell, it is recommended to speak with a medical professional for further guidance.

If you're looking to breathe new life into the snack, spread it on a baking sheet and heat in the oven at 250°F for about five minutes. It should be as good as new!

The sodium bicarbonate allows it to achieve the 'brittle' texture you are looking for in carmel corn. Without it the stage at which you stop cooking the caramel would result in a very sticky consistency. It serves the same purpose in peanut brittle.

The purpose of baking soda in the caramel is to react with the acid (the brown sugar and corn syrup), which creates tiny carbon dioxide air bubbles, which makes the caramel softer/lighter. It is neutralized by adding HCl. NaHCO3 + HCl → NaCl + H2O + CO2.