One of the greatest parts of the holidays is making a giant bowl caramel popcorn. It’s the ultimate party snack food and the perfect gift to share with others as it’s basically guaranteed to be thoroughly enjoyed. I’ve been meaning to share this recipe since last years holidays and for some reason (who knows why) I didn’t get around to it.
This caramel popcorn isn’t just any ordinary caramel popcorn, this is a chewy (kind of sticky), salted caramel popcorn. The sea salt in this recipe takes caramel popcorn to the next level of deliciousness, it ads a gourmet touch. I love both types of popcorn, the chewy and crunchy, but I think I favor the chewy a little bit more. It reminds me of my Grandma because she made it all the time, especially during the holidays. This is also the kind that you can shape into popcorn balls and wrap up in individual packages. It makes a huge batch, but I have the feeling you’ll be glad it does. Trust me, this stuff is unbelievably addictive. We were eating it all day long. There’s no stopping when it’s around.
Below I’ve shared instructions on how to pop popcorn in a brown paper bag. We are temporarily living in D.C. and I left my popcorn popper at our other home, so I was excited to try out this incredibly easy method. All you need it popcorn kernels and the paper lunch bags and you are minutes away from delicious popcorn that has no artificial flavoring or strange ingredients. Enjoy!
Salted Caramel Popcorn {Chewy}
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Ingredients
- 1 - 1 1/4 cups popcorn kernels , popped (use the lesser for thicker caramel coating)
- 2 1/4 cups packed light-brown sugar
- 1 cup unsalted butter
- 1 cup light corn syrup
- 2 tsp fine sea salt , or to taste, divided
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 tsp vanilla extract
Instructions
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Pour popped popcorn into two large mixing bowls or 1 giant mixing bowl. In a medium saucepan combine brown sugar, butter, corn syrup and 1/2 tsp of the sea salt. Bring mixture to a boil over medium-high heat, stirring constantly. Once it reaches a boil, add sweetened condesnsed milk, then return to a boil and cook mixture, stirring constantly, until it reaches 236 - 238 degrees on a candy thermometer. Remove from heat and stir in vanilla then stir in 1 tsp of the fine sea salt (you can also stir in remaining 1/2 tsp sea salt or reserve to sprinkle over popcorn, whichever you prefer). Drizzle half of the caramel over popcorn then toss several times and drizzle in remaining caramel and toss, sprinkling in remaining 1/2 tsp salt (or to taste) during tossing and toss popcorn until evenly coated with caramel. Allow to cool then store in airtight containers.
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Recipe Source: adapted slightly from Make It Love It
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Brown Paper Bag Popcorn
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Ingredients
- 1/4 cup popcorn kernels
Instructions
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Add kernels to a brown paper lunch bag. Fold top of bag down twice (about 3/4-inch folds. Do not tape or staple). Place bag in microwave and heat on HIGH power until popping begins to slow (about 2 second interval between pops), about 2 - 2 1/2 minutes depending on microwave wattage. Remove and season as desired (I recommend clarified butter and salt. For instructions on how to make clarified butter see link here).
Amanda: Hi – this recipe looks amazing! I’m wondering how sticky it ends up being? I know it’s supposed to stay soft rather than crunchy (yay!), but I’m wondering if the sauce will also stay wet/sticky, or if once it dries it’s just slightly tacky . . . I may not be asking this very well – sorry! November 12, 2015 at 8:17am
Heather: I’m not sure I understand how much popcorn you used. How many cups of POPPED corn do I use? Sorry if this is a dumb question, I just don’t want the ratio of popped corn to caramel to be off! I like mine nice and chewy too! :) October 7, 2014 at 1:25am
Jaclyn: Sorry I don’t know how many cups it is popped, I only measured by the kernels before popping because that always seems to be a more accurate measurement plus then I don’t have to sit there and measure out 15 cups or whatever it is. Sorry when I make it again I will try to remember to measure. November 4, 2014 at 10:52pm