We had to have our own box, couldn’t possibly share, because each box had a surprise gift and we each had to have our own gift. (Is that brilliant marketing or what?) No wonder I love caramel corn!
Store in an airtight container up to 2 weeks.Put the lid back on the container immediately after removing a portion to eat to keep moisture out.Stick some silica gel packets in the container to absorb moisture and ensure your caramel corn doesn’t get sticky.
Switch Up the Syrup
Reduce the corn syrup, if you like, and increase the molasses for more molasses flavor.Omit the molasses if you don’t have any. No need to substitute anything for it.Replace the dark corn syrup with light.
An Easy Method of Making Caramel Corn
A suggestion from commenter Sang: Throw the popcorn and the hot syrup mixture in a paper bag (the big ones from the grocery store) and toss them around until all the kernels are evenly coated. Use a heavy-duty paper bag and hold it from the top, not the bottom. Make sure to fold the top of the bag over well so no hot syrup can fly out and burn your skin while tossing.
How to Make Popcorn Balls
It’s easy to form popcorn balls from this recipe. Follow these tips.
Have a parchment-lined tray ready when you begin.When the caramel corn is cool enough to handle but still pliable, work quickly with buttered hands to form it into balls in whatever size you like.Let the balls cool for a few hours, and then wrap in plastic wrap.If you have them, stick some silica gel packets in the container to absorb moisture and ensure your caramel popcorn balls don’t get sticky.Tightly covered popcorn balls will keep up to 7 days.
More Great Homemade Candy Recipes
Chocolate Truffles Homemade Almond Roca Pecan Pralines Champagne Chocolate Truffles Soft Caramel Candy
Continue cooking, stirring occasionally, until the candy thermometer reaches 250°F, or a small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes). Using a wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you; it’s very hot.) Remove from oven and stir to more evenly coat the popcorn with the caramel sauce. Return to oven. Continue cooking for 20 minutes more. Let cool completely. Break into bite-sized pieces. Store in a tightly covered container. Did you love the recipe? Leave us stars below!
