Soft Caramel Popcorn

This Soft Caramel Popcorn isn’t your average candy-coated caramel corn. This chewy caramel popcorn is a sticky delight, best eaten warm for the ultimate soft and gooey texture.

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 10

Yields Servings

Ingredients

16 cups (107 g) air popped popcorn, *See Notes
½ cup (113 g) salted butter , (or unsalted butter with 1/4 tsp salt added)
1 cup (200 g) brown sugar, light or dark, gently packed
7 oz (198 ml) sweetened condensed milk, (half of a 14oz can)
½ cup (118 ml) light corn syrup

Instructions

Air-pop or microwave popcorn kernels in a paper bag to equal 16 cups. Remove all un-popped kernels. (Place 2 Tbsp of popcorn kernels in a paper bag. Fold the bag twice and microwave for approximately 2 minutes and 15 seconds. Re-use the paper bag only once, to prevent fire danger. Use extra paper bags as needed.)
Place the popcorn inside of an extra large bowl (or two medium-sized bowls) with extra room for stirring.
Combine the butter, brown sugar, sweetened condensed milk, and light corn syrup in a large saucepan. Stir ingredients together while cooking over medium heat. Continue stirring as the mixture begins to simmer. Boil for 2 1/2 minutes, stirring constantly. Then remove from heat. (Mixture should reach 225-235˚F with a food thermometer.)
Pour the caramel over the popcorn. Stir until coated, being careful not to burn yourself with the hot caramel.
Allow the soft caramel popcorn to cool slightly. Then enjoy while still warm. Store any leftovers in a zip-top bag or airtight container for up to 5 days.

Notes

*You will need approximately 1/2 cup popcorn kernels (white or yellow) to yield 16 cups.
Alternative: Use lightly salted or light butter microwave popcorn. You will need approximately 2 bags. (Each bag is about 8-9 cups of popped corn.)

Nutrition