Back to Crunchy Caramel Corn All Reviews for Crunchy Caramel Corn - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Crunchy Caramel Corn Credit: José Manuel Picayo Rivera Recipe Summary prep: 10 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 4 tablespoons butter, plus more for baking sheet 10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn 1 cup cashews, coarsely chopped (optional) 1/2 cup packed light-brown sugar Coarse salt
Gallery Crunchy Caramel Corn Credit: José Manuel Picayo Rivera
Recipe Summary prep: 10 mins total: 1 hr Servings: 6
Gallery
Crunchy Caramel Corn Credit: José Manuel Picayo Rivera
Crunchy Caramel Corn
Credit: José Manuel Picayo Rivera
Crunchy Caramel Corn
Recipe Summary prep: 10 mins total: 1 hr Servings: 6
Recipe Summary
prep: 10 mins total: 1 hr
Servings: 6
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 4 tablespoons butter, plus more for baking sheet 10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn 1 cup cashews, coarsely chopped (optional) 1/2 cup packed light-brown sugar Coarse salt
Directions
Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
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. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.
Reviews (7)
Add Rating & Review 211 Ratings 5 star values: 30 4 star values: 42 3 star values: 88 2 star values: 38 1 star values: 13
Reviews (7)
Add Rating & Review 211 Ratings 5 star values: 30 4 star values: 42 3 star values: 88 2 star values: 38 1 star values: 13
Add Rating & Review
211 Ratings 5 star values: 30 4 star values: 42 3 star values: 88 2 star values: 38 1 star values: 13
211 Ratings 5 star values: 30 4 star values: 42 3 star values: 88 2 star values: 38 1 star values: 13
211 Ratings 5 star values: 30 4 star values: 42 3 star values: 88 2 star values: 38 1 star values: 13
5 star values: 30 4 star values: 42 3 star values: 88 2 star values: 38 1 star values: 13
Martha Stewart Member Rating: 5 stars 10/03/2018 This is yummy. This is the second time I am making it! The only thing i would suggest is omitting the nuts. They don't seem to do well in this recipe. Martha Stewart Member Rating: Unrated 12/10/2012 Wow, so yummy. I skipped the nuts and instead salted with coarse sea salt. Absolutely amazing! I didn't let the syrup cool and had no shrinkage at all. The house smells great when this bakes! Martha Stewart Member Rating: Unrated 10/02/2009 This was a great recipe. It tasted and smelled like the delicious treat I always get at the fair. I did cut the cook time down to 30 minutes. Martha Stewart Member Rating: Unrated 01/31/2009 I made a batch of this for the super bowl and it was a great success! The only modification I made was the addition of 1 tablespoon light corn syrup and I let the caramel mixture cool before coating the popcorn. I didn't get any shrinkage on mine. YUM! Martha Stewart Member Rating: Unrated 01/15/2009 I poured the hot syrup over the popcorn and they shrunk in the oven. however, they were very yummy. The only thing I will do different next time: MAKE MORE! Martha Stewart Member Rating: Unrated 09/17/2008 If you use cooled syrup it will work out much better. Hope this helps Martha Stewart Member Rating: Unrated 05/20/2008 I have tried this twice and I can't seem to get it right. When I pour the sugar syrup onto the popcorn, it shrinks up. I tried with both hot popcorn and day old popcorn with the same results. If anybody has a suggestion, let me know. Next I am going to try to let the syrup sit off the heat for a little bit before i pour.Martha Stewart Member
Rating: 5 stars 10/03/2018
This is yummy. This is the second time I am making it! The only thing i would suggest is omitting the nuts. They don’t seem to do well in this recipe.
Rating: 5 stars
Rating: Unrated 12/10/2012
Wow, so yummy. I skipped the nuts and instead salted with coarse sea salt. Absolutely amazing! I didn’t let the syrup cool and had no shrinkage at all. The house smells great when this bakes!
Rating: Unrated
Rating: Unrated 10/02/2009
This was a great recipe. It tasted and smelled like the delicious treat I always get at the fair. I did cut the cook time down to 30 minutes.
Rating: Unrated 01/31/2009
I made a batch of this for the super bowl and it was a great success! The only modification I made was the addition of 1 tablespoon light corn syrup and I let the caramel mixture cool before coating the popcorn. I didn’t get any shrinkage on mine. YUM!
Rating: Unrated 01/15/2009
I poured the hot syrup over the popcorn and they shrunk in the oven. however, they were very yummy. The only thing I will do different next time: MAKE MORE!
Rating: Unrated 09/17/2008
If you use cooled syrup it will work out much better. Hope this helps
Rating: Unrated 05/20/2008
I have tried this twice and I can’t seem to get it right. When I pour the sugar syrup onto the popcorn, it shrinks up. I tried with both hot popcorn and day old popcorn with the same results. If anybody has a suggestion, let me know. Next I am going to try to let the syrup sit off the heat for a little bit before i pour.
All Reviews for Crunchy Caramel Corn
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crunchy Caramel Corn
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
