Carmel Corn aka Cracker Jacks

8 servings servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Intermediate
5.0/5 (1)
Carmel Corn with butter, brown sugar, and corn syrup always seems to taste better on a cold wintry night. You can add M&M’s, pretzels, candy corn and peanuts, if you like. This is a perfect snack for a Halloween party!

Ingredients

8 servings servings
  • 2 sticks butter
  • 1/2 cup light corn syrup
  • 2 cups brown sugar
  • 1-2 tsp salt
  • 1 tsp vanilla
  • 1 tsp butter flavor
  • 1 tsp baking soda
  • Peanuts/pecans (optional)
  • 8 quarts popped popcorn

Step-by-Step Instructions

  1. Prepare and pop 8 quarts of popcorn; set aside in a large bowl.
  2. Preheat oven to 250°F if you plan to bake for crisper corn (see notes).
  3. In a heavy-bottomed saucepan, combine butter, corn syrup, brown sugar, salt, vanilla, and butter flavor. Bring to a boil over medium-high heat, stirring constantly.
  4. Boil for exactly 5 minutes, stirring occasionally. The mixture will be bubbling vigorously.
  5. Remove from heat and immediately stir in the baking soda. The mixture will foam up.
  6. Quickly pour the hot caramel mixture over the popcorn and nuts (if using) and mix well with a large spoon or heat-proof spatula until all corn and nuts are coated evenly.
  7. Either let cool on wax paper or parchment for chewy caramel corn, or spread on baking sheets and bake 1 hour at 250°F, stirring every 15 minutes for crisper corn.
  8. Let cool completely before breaking apart and storing in airtight containers.

Common Problems and Solutions

Q: Why did my caramel burn?

A: Keep the heat at medium-high and stir constantly during the initial boiling. Don't let it boil longer than 5 minutes or the sugar will burn and taste bitter.

Q: Why is my caramel corn sticky instead of crispy?

A: For crispy caramel corn, you need to bake it after coating. Spread on baking sheets and bake at 250°F for 1 hour, stirring every 15 minutes. Without baking, it will stay chewy.

Q: What does the baking soda do?

A: Baking soda makes the caramel foam up and creates a lighter, crunchier coating. Don't skip it!

Tips and Techniques

Add the baking soda quickly and be ready for the mixture to foam dramatically. Work fast when coating the popcorn—the caramel starts to harden as it cools. For easier mixing, have a helper pour while you stir.

Ingredient Substitutions

  • light corn syrup: dark corn syrup or honey
  • butter flavor extract: additional vanilla extract
  • peanuts: pecans, almonds, or cashews

Equipment Needed

  • heavy-bottomed saucepan
  • candy thermometer (optional but helpful)
  • large mixing bowl for popcorn
  • baking sheets (if making crispy version)
  • heat-proof spatula or large wooden spoon