🍿 Grandma’s Caramel Corn 🧡
Ingredients
24 cups freshly popped plain white popcorn (from 3 standard microwave bags or 1 cup unpopped kernels)
115g (½ cup) unsalted butter
450g (2¼ cups, packed) dark brown sugar
320g (1 cup) light corn syrup
1 (395g / 14 oz) can sweetened condensed milk
5ml (1 tsp) pure vanilla extract
Equipment
Large mixing bowl
Heavy-bottomed saucepan
Candy thermometer (optional but recommended)
Silicone spatula or wooden spoon
2-3 large rimmed baking sheets
Parchment paper or silicone baking mats
Instructions
Step 1: Prep Your Popcorn Canvas
Pop your popcorn using your preferred method. Remove any unpopped kernels and place the popped corn in a very large mixing bowl. Set aside.
Step 2: Craft the Golden Caramel Sauce
2. Line your baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup effortless.
3. In your saucepan, combine the butter, brown sugar, and corn syrup. Place over medium heat.
4. Stir constantly until the butter melts and the mixture comes to a full, rolling boil.
5. Once boiling, carefully pour in the entire can of sweetened condensed milk. Reduce heat slightly to maintain a steady, gentle boil.
6. Continue cooking, stirring frequently to prevent scorching, for 5-7 minutes, or until the mixture reaches the “soft-ball” stage (118°C / 235°F on a candy thermometer). If you don’t have a thermometer, drop a small spoonful into cold water; it should form a soft, pliable ball.
Step 3: Combine and Cool
7. Remove the saucepan from the heat. Immediately stir in the vanilla extract. The mixture will bubble vigorously—be careful.
8. Working quickly, pour the hot caramel sauce evenly over the popcorn in the large bowl.
9. Using a heat-resistant spatula or wooden spoon, gently fold and stir until every fluffy piece is thoroughly and lovingly coated.
Step 4: Set and Serve
10. Immediately spread the coated popcorn in a single, even layer across your prepared baking sheets. Don’t pile it up, or it will steam and become soggy.
11. Allow the caramel corn to cool completely at room temperature. This is essential for the caramel to set to its signature chewy texture. Resist the urge to touch it while it’s hot—it’s molten sugar!
12. Once completely cool, break apart any large clusters and serve. Store leftovers in an airtight container at room temperature for up to one week.
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