Homemade Caramel Popcorn Recipe (without Corn Syrup) - Three Olives Branch (2024)

FAQs

Why add baking soda to caramel popcorn? ›

The baking soda reacts with the acid in the recipe (i.e., brown sugar) to create an airier, more brittle texture that's not as sticky as the recipes without it. The charms of caramel corn finally made sense. Once coated, the popcorn goes into the oven for about half an hour.

In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes.

But so many recipes use corn syrup as the sweetener (an ingredient I try to avoid whenever possible). Because of this, I had to come up with my own healthy caramel corn recipe. This great recipe uses honey instead of corn syrup or brown sugar. I always try to use all-natural sweeteners like raw honey whenever possible.

Why do I add corn syrup? Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing. Lots of sucrose crystals would results in grainy caramels.

Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.

Give it some time to cool. If it's still tasting soggy after 1–2 hours of cooling at room temperature, you may have under-baked the caramel corn. 1 hour in the oven is usually plenty. Additionally, be sure to cook the caramel on the stove for long enough.

The longer you cook the syrup (the mixture of sugar and water the forms the base of the caramel sauce), the crunchier your popcorn will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

If you're looking to breathe new life into the snack, spread it on a baking sheet and heat in the oven at 250°F for about five minutes. It should be as good as new!

Ingredient Differences

Toffee is a product of heating sugar or light corn syrup and butter at 300F. Therefore, it tastes like light buttery, and sugary candy. The sweet buttery taste balances well with the saltiness of the popcorn. On the other hand, caramel has dark corn syrup, milk or cream, and water.

Why did my caramel popcorn crystallize? ›

A granule of sugar, over-mixing, or uncooperative clumps of sea salt can turn caramel from a glossy, shiny confection into a dull grainy heap of chewy, brown sugar crystals.

Golden Syrup

It has the same light color and sweet flavors, and is also an invert sugar, making it a good candidate for candies. Try it as a 1:1 substitute for corn syrup the next time you want to make peanut brittle or soft and chewy caramel candies.

Honey has a similar consistency as corn syrup, but it tends to be a bit sweeter. While it does make for a great swap in baked goods, it should not be used for candy making. Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.

Sweetened Condensed Milk is used in a huge variety of recipes, and because most store bought brands are made with low quality dairy and high fructose corn syrup, it's worthwhile to know how to make your own healthier version.

Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty. 3. Adds Moisture and Shine: Beyond candy making, corn syrup can be used to add moisture and a glossy finish to dessert sauces and frostings.

Golden Syrup Substitutes - you can replace the golden syrup with corn syrup, honey or maple syrup. Caramel Layer - use full fat condensed milk not skim condensed milk as it wont set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk.