Caramel Popcorn Recipe | How to Make Caramel Popcorn

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Published: October 31, 2011 34 Comments

Download a PDF of of Eat the Love’s Wordless Recipe #2 Halloween EditionHaunted Honey Caramel Popcorn (2.7 MB file)

Previous Eat the Love’s Wordless Recipe #1How to Make Your Own Ice Cream “Magic” Chocolate Hard Shell

For a variant of this recipe (with words), please visit my guest post over at Eating Rules,
as part of his October: Unprocessed project for Maple Popcorn Balls.

All photos courtesy of my haunted boyfriend A. J. Bates except for the photo of the
scary man with the beard attacking the haunted honey caramel corn.
That was taking by Irvin Lin

Thanks to Star Fine Foods provided the Star California olive oil as a
sampleto Eat the Love free of charge.

Reader Interactions

Comments

Shawn says
October 31, 2011 at 6:42 am

Absolutely Adorable!
Reply
Dana says
October 31, 2011 at 9:06 am

Beyond brilliant! Love it Irvin! Have a great Halloween!
Reply
Kate McDermott-Art of the Pie says
October 31, 2011 at 9:07 am

Perfect!
Reply
Gail says
October 31, 2011 at 9:13 am

You are unbelievable! The most thoughtful, wordless recipe ever. I bow to your inventiveness.
See Also
Cookie Monster Fudge Recipe 26 Pumpkin Recipes to Savor This Fall Leftover Halloween Candy Recipes Caramel Pumpkin Poke Cake Recipe
Happy Halloween!
Reply
Elaina says
October 31, 2011 at 10:59 am

What a fantastic way to showcase a recipe…wordless! I love it 🙂
Reply
Heather | Farmgirl Gourmet says
October 31, 2011 at 11:53 am

Awesome post Irvin!! Love it. No words necessary! 🙂 Happy Halloween!!
Reply
Jenn says
October 31, 2011 at 12:07 pm

Love, love, love it.
Reply
Julie W. says
October 31, 2011 at 12:32 pm

I love this. My 10 year old daughter has been begging me to make caramel corn. I plan to show her this and say: go for it!
Reply
- Irvin says
  October 31, 2011 at 12:44 pm
  
  Just make sure she has a bowl of ice water next to her in case of emergency. The 240˚F caramel can hurt – I know from experience!
  Reply
Felisa says
October 31, 2011 at 12:34 pm

Haha…the photos of you and AJ made laugh out loud. AJ would make a very convincing werewolf.
Reply
Sharon says
October 31, 2011 at 1:03 pm

I’m speechless! love this post.
Reply
Chrissy says
October 31, 2011 at 1:22 pm

I had NO idea you could microwave regular kernels. I always pop it on the stove and end up burning it half the time! Can’t wait to try this!
Reply
- Irvin says
  October 31, 2011 at 1:39 pm
  
  Yes! The one thing with microwaving is you don’t get as many popped kernels as when you make it on the stove. I use Simply Recipes method of stovetop popping (with less oil & a teaspoon of salt in the beginning) and it works every time without burning. But nothing beats the ease of the microwave!
  Reply
Mariel Balderas says
October 31, 2011 at 4:53 pm

Totally clear and super fun! I hats off to the photographer!Thanks for this and I hope you have a great Halloween.
Reply
Rachel (Hounds in the Kitchen) says
October 31, 2011 at 6:33 pm

Awesome concept, flawless execution, and a recipe I will make tomorrow it looks so good.
Only one question: Is that really your stove? Mine is NEVER that clean!
Reply
- Irvin says
  October 31, 2011 at 6:45 pm
  
  LOL. One thing I will say about doing this wordless recipes is that it means my stove & microwave get scrubbed like they have never been scrubbed before! I don’t think either of them have been this clean since we moved in/got them.
  See Also
  Candy Corn Cookie Bars Recipe
  Reply
Caroline says
November 1, 2011 at 12:48 pm

This was awesome!! Thank you!
Reply
Sabrina Modelle says
November 2, 2011 at 8:28 am

OMG, how come you’re so darned cute? Love you guys, and the popcorn looks super delicious.
Reply
The Suzzzz says
November 2, 2011 at 8:46 am

Bravo!
Reply
Om nom nom AROO! says
November 2, 2011 at 4:11 pm

When fanged people eat popcorn, do they really eat it, or does it end up all over the place like with Cookie Monster?
Reply
suki says
November 3, 2011 at 10:08 am

i love these wordless recipes! 😀
Reply
Bozenka says
March 2, 2012 at 7:00 pm

Hey!
So glad I stumbled across your post! I love your recipes and your wordless recipe. Have downloaded your Salted Rum Caramel Bars with Macadamia Shortbread too cos that looks divine!
Thanks heaps for sharing. Keep it up!
Hugs from Bobi 🙂
Reply
cathy @ Noble Pig says
September 29, 2012 at 4:28 pm

Love it, especially the last pics! I am going to include this in my upcoming Halloween Recipes Post!
Reply
Melissa says
November 26, 2012 at 2:14 pm

Hi, This looks fantastic and as an amateur bee keeper I love using honey instead of sugar, But could you clarify for me the amount of butter? I just wasn’t sure.
Thanks so much!
Reply
- Melissa says
  November 26, 2012 at 2:17 pm
  
  oh never mind! I just realized if you hover over the picture you get the info, sorry! lol
  Reply
- Irvin says
  November 26, 2012 at 2:18 pm
  
  Two tablespoons or 1/4 US stick. And I love that you are bee keeper. If my landlord let me, I would totally keep bees. *sigh*
  Reply
elizabeyta says
October 15, 2013 at 9:36 pm

I love Molly’s (orangette) recipe. But I may just have to try yours!
Reply
couteaux de cuisine says
July 9, 2014 at 6:38 am

this caramel looks nice,seems that i found my next halloween dish,thank you Irvin!
Reply
Holly Nilsson says
September 1, 2014 at 8:38 am

This is a gorgeous post! Your photos are incredible and I loved “reading” the recipe this way!
Reply
Sue Sheriff says
July 16, 2015 at 11:36 am

amazing recipe! I will certainly be trying it and i think i can successfully do it.! Thanks very much for a yummy recipe!
Reply
Let's Fly Travel says
January 6, 2017 at 12:26 am

Hi, This looks fantastic and as an amateur bee keeper I love using honey instead of sugar, But could you clarify for me the amount of butter? I just wasn’t sure.
Thanks so much!
Reply
Team Building says
January 6, 2017 at 12:27 am

I love Molly’s (orangette) recipe. But I may just have to try yours!
Reply
Giá vé Vinpearl land Nha Trang says
January 6, 2017 at 12:28 am

When fanged people eat popcorn, do they really eat it, or does it end up all over the place like with Cookie Monster?
Reply
Anuj @spine surgery says
August 2, 2017 at 3:10 am

Awesome food.
Reply

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Hey there! Thanks for visiting my blog. I'm Irvin Lin, a critically acclaimed cookbook author, IACP-Award winning photographer, IACP-nominated blogger, award winning baker, award winning former graphic designer, storyteller, recipe developer, writer and average joe bon vivant. I currently reside in San Francisco a block from Dolores Park and right near Tartine Bakery, Bi Rite Market & Creamery, and Delfina.

Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com.

“Irvin Lin is the creative mind behind his Eat the Love food blog. Lin’s impressive photography skills support his training in graphic design on the site, and you would never believe that is food blogger is a self-taught baker.” - PBS Food

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WORDLESS RECIPE #1: How to Make Your Own Ice Cream “Magic” Chocolate Hard Shell

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Wordless Recipe #4: Arrested Development’s Bluth’s Original Frozen Banana “Copycat” Recipe

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Caramel Popcorn Recipe | How to Make Caramel Popcorn | Eat the Love (2024)

FAQs

Why put an egg in caramel popcorn? ›

While some people said that she added the egg to absorb extra heat, others had different views. "Whole eggs absorb excess heat so it's an easy way to regulate the temperature balance of the other ingredients," a user wrote.

Tell Me More ›

What is caramel popcorn made of? ›

In a large pot, over medium-low heat melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a light boil and let boil for 2-4 minutes (may need longer), without stirring, until caramel has thickened. (4 minutes usually does it for me.) Immediately drizzle the hot caramel over the popcorn.

Find Out More ›

Why is caramel popcorn unhealthy? ›

While caramel-coated popcorn may be a tempting snack, its simple carbs and high sugar content can lead to spikes in blood glucose levels, increasing the risk of hyperglycemia and other health problems.

How to make caramel popcorn Martha Stewart? ›

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.

Learn More ›

Why is my homemade caramel popcorn soggy? ›

Caramel corn will taste soft and chewy right out of the oven. 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.

Why is my caramel popcorn not crunchy? ›

How Do I Get My Popcorn Crunchy and Not Soggy? 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.

Learn More Now ›

Why is caramel popcorn so round? ›

Characteristics: Mushroom popcorn is known for its sturdy, round shape. It's less likely to break or shatter, making it ideal for coatings like caramel, chocolate, or other confections. The round shape also means that it has less surface area for holding toppings compared to butterfly popcorn.

Get More Info ›

Why is caramel popcorn so good? ›

This delicious treat features caramelized sugar and often molasses, which gives it its distinctive flavor and texture.

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What happens if you don't add baking soda to caramel? ›

Without baking soda the brittle would be one massive, unbreakable block of caramelized sugar.

Read The Full Story ›

Why does my caramel corn taste bitter? ›

Overheating the mixture

Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!

View Details ›

Do you put baking soda or powder in caramel? ›

Baking Soda: adding the baking soda at the beginning to simmer with the buttermilk, sugar and butter produces a darker, more caramelly syrup.

Read The Full Story ›

Does caramel popcorn have egg? ›

Caramel Popcorn: Corn Syrup Solids, Brown Sugar, Sugar, Popcorn, Corn Oil, Butter (Cream, Salt), Molasses, Salt, Soy Lecithin (Emulsifier), Beta Carotene (Color). CONTAINS SOY AND MILK. May Contain Peanut, Tree Nut, Wheat and Egg Ingredients.

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How do you keep caramel popcorn from getting soggy? ›

How Do I Get My Popcorn Crunchy and Not Soggy? 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.

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How do you make caramel popcorn crispy again? ›

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!

Why does popcorn stop an egg from breaking? ›

Pack puffy cereal or popcorn tightly around the egg inside a container to cushion the impact. The air pockets absorb shock better than hard materials.