Great Grandma'S Caramel Corn
Sweet and crunchy caramel corn with rich caramel flavor, perfect for snacking or sharing at gatherings, enjoyed by all ages with its nostalgic taste.
Ingredients
Instructions
- Boil brown sugar, dark corn syrup, and water until it forms a hard ball in water.
- Add baking soda, butter, and lemon extract to the boiling mixture.
- Pour the caramel over popped popcorn.
- Mix well and serve.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of dark. If you don’t have lemon extract, vanilla or almond extract can be used as substitutes. Be cautious while boiling the sugar mixture; use a candy thermometer to avoid burning. If you want a hint of saltiness, add a pinch of salt to the caramel mixture before pouring it over the popcorn.
Serving Suggestions
Caramel corn is perfect for movie nights or as a sweet snack at parties. It pairs beautifully with a homemade Buttermilk Cream Pie(Diabetic Pie) for dessert. Consider adding nuts or chocolate drizzles for an extra layer of flavor and texture. Serve it in colorful bowls for a festive touch when entertaining guests.
Storage & Reheating
Store any leftover caramel corn in an airtight container at room temperature to maintain its crunch. If it gets soft, you can re-crisp it in the oven at 250°F for about 10 minutes. Avoid storing in the fridge, as moisture can make it chewy instead of crunchy.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandma'S Caramel Corn contains roughly 406 calories, with 0g protein, 106g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1239mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use microwave popcorn for this recipe?
Yes, you can use microwave popcorn as a base, but be sure to use plain or lightly salted versions. The caramel coating will add plenty of sweetness, so you want to avoid overly flavored popcorn that could clash with the caramel.
How do I make the caramel less sticky?
To reduce stickiness, ensure the caramel is cooked to the correct hard ball stage, which is around 250°F. You can also lightly coat the popcorn with a bit of oil before adding the caramel to help prevent it from sticking together.
Can I add other flavors to the caramel?
Absolutely! You can experiment by adding spices like cinnamon or nutmeg for warmth, or even a splash of bourbon for depth. Just be cautious with the quantity, as you don’t want to overpower the classic caramel flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).