Old Fashioned Candied Popcorn

2 quarts servings Prep: 10 m Cook: 16 m Total: 26 m Beginner
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Old Fashioned Candied Popcorn
This old-fashioned candied popcorn uses brown sugar and corn oil to create a sweet, crunchy coating on every kernel. It’s a classic Southern treat that’s perfect for movie nights, parties, or gift-giving during the holidays.

Ingredients

2 quarts servings
  • 2 tbsp corn oil
  • 2 cups brown sugar
  • 2 quarts popped corn
  • 1/2 tsp salt
  • 1/2 cup water

Step-by-Step Instructions

  1. In a large saucepan or black pot, combine oil, sugar, salt and water. Heat to boiling over medium-high heat, stirring until sugar dissolves.
  2. Boil for 16 minutes, stirring occasionally. The mixture should reach about 270°F (soft crack stage) and turn a deep caramel color.
  3. Remove from heat and pour over the popped corn in a large bowl, stirring quickly to make sure each kernel is well coated with the mixture.
  4. Spoon onto a greased tray or parchment-lined baking sheet and spread out to cool before serving. Break apart any large clusters once cooled.

Common Problems and Solutions

Q: Why is my candy coating not sticking to the popcorn?

A: The syrup needs to reach the right temperature (around 270°F or soft crack stage). If it's too cool, it won't coat properly. Also, make sure to work quickly while the syrup is still hot, and stir thoroughly to coat all kernels.

Q: Can I make this ahead of time?

A: Yes! Once completely cooled and broken into pieces, store in an airtight container for up to a week. The coating may soften in humid conditions, so keep it sealed tight.

Q: Why did my popcorn get soggy?

A: This usually happens if the syrup didn't cook long enough to reach the proper temperature, or if it's stored before completely cool. Make sure to boil for the full 16 minutes and let it cool completely on the tray before storing.

Tips and Techniques

Work quickly when coating the popcorn—the syrup starts to harden as it cools. Have your popped corn ready in a large bowl before you start making the syrup. Greasing your hands lightly with butter can help when spreading the coated popcorn on the tray.

Ingredient Substitutions

  • brown sugar: white granulated sugar
  • corn oil: vegetable oil or canola oil

Equipment Needed

  • large saucepan or heavy-bottomed pot
  • candy thermometer (optional but helpful)
  • large bowl for tossing
  • greased tray or parchment paper
  • wooden spoon

Historical Context

Before commercial caramel corn became widely available, home cooks across the South made candied popcorn using simple pantry staples like brown sugar and oil. This treat was especially popular during the holidays and at church socials, often packaged in decorative tins as homemade gifts.