Chewy Caramel Popcorn Recipe
Indulge in the yummiest Chewy Caramel Popcorn recipe. Irresistibly gooey, buttery, and absolutely divine. Easy recipe that is sure to be a hit!
On pretty much every Sunday, we make a treat. It varies from week to week as we rotate through our favorites, like English Toffee Bars, Sheet Pan Chocolate Chip Cookies, and German Chocolate Brownies. Also at the top of the list is the hugely popular Chewy Caramel Popcorn.
Popcorn is like another food group at our house, and there aren’t many nights that go by where someone isn’t asking if we can make some. We love it the traditional way, but adding caramel is just another yummy and delicious way to enjoy it. And at our house, the chewier and gooey-er the better! It’s definitely one of our very favorite family recipes, and always a hit whenever we serve it at parties or give it as gifts. Best of all, it’s a simple, straightforward recipe that’s easy and quick to make. The only hard part is waiting for it to cool down enough to eat!
Table of contents
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Ingredients
- Butter
- Brown sugar
- Granulated sugar
- Sweetened condensed milk
- Corn syrup
- Vanilla extract
- Popped popcorn
Equipment
- Candy thermometer — For this recipe, you really need a candy thermometer. If you don’t have one, and want to make caramels and other candy, it makes a huge difference. This is an awesome one! You will need an inexpensive pot clip to go with it.
- Large saucepan — You want a larger pan so the caramel has plenty of room to bubble and boil up, so it doesn’t go over the sides. It should be a heavy bottom pan, and not nonstick–this will help the caramels not to burn.
- Popcorn popper — I prefer to use air popped popcorn, but if you don’t have a popcorn popper, you can use microwave popcorn instead. It will have a slightly different taste, but it’s still good. But there is also a microwave air popper as well, if you want to use your microwave and still have air popped popcorn!!
- Silicone spatula – This is a nice to have option–it can handle up to 600 degrees and the flatness works well making candy. I’ve also used a wooden spoon plenty of times and that works too!
How to make
Pop the popcorn first, and place in a large bowl.
Combine the rest of the ingredients except the vanilla in a large, heavy saucepan. Bring to a boil over medium heat, making sure to STIR constantly. If not, it will burn, so keep stirring! (Perfect time for an audio book…)
Keep stirring as it boils until it reaches the soft ball stage, 234 degrees on your candy thermometer. (Remove from heat, stir in the vanilla, then immediately pour over the popcorn. Stir until coated. Let cool, then enjoy! (FULL PRINTABLE RECIPE BELOW)
TIP: Calibrate your candy thermometer before starting to ensure the proper degrees are reached. It’s easy to do! Bring water to a boil, and place the thermometer in the water at least 2 inches to read the temp. It should read 212 degrees. For every degree that it’s off, you’ll need to adjust the final temperature by that same amount. For example, if it reads only 210 in the boiling water, then instead of 234, you only need it to get to 229.
FAQ
Yes, definitely. I’d suggest using one that doesn’t have as much butter–it can affect the taste–but it’s still good. And some prefer it!
More recipes for you
Movie nights will never be the same! I also like to package it up in the holidays–plastic treat bags with holiday ribbon–and give to friends, teachers, and neighbors. It’s perfect for gift-giving, parties, and at home with your family.
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Chewy Caramel Popcorn
Equipment
- Candy thermometer Pot clip needed for this particular one
Ingredients
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1-14 oz. can sweetened condensed milk
- 1 1/2 cup corn syrup
- 16 cups popped popcorn
Instructions
- Before you start making the caramel, make sure you have popped popcorn in a large bowl and set aside.
- Combine the rest of the ingredients except the vanilla in a large, heavy saucepan. Bring to a boil over medium heat, making sure to STIR constantly. If not, it will burn, so keep stirring!
- Keep stirring as it boils until it reaches the soft ball stage, 234 degrees on your candy thermometer.
- Remove from heat, stir in the vanilla, then immediately pour over the popcorn. Stir until coated. Let cool, then enjoy!
Notes
*Originally posted 2014
