Easy Homemade Caramel Corn & Kettle Corn Recipes (2024)

FAQs

What is the difference between caramel corn and kettle corn? ›

While both caramel corn and kettle corn are sweet, caramel corn is richer in flavor and texture. Historically sweetened with molasses, caramel corn is most-often candy-coated. The thin, crunchy, sweet coating is derived from melted sugar.

INADEQUATE COOKING TIME

To ensure a perfectly crisp coating, the caramel needs to reach a specific temperature, typically around 250-300°F (120-150°C), known as the “hard crack” stage. If you don't cook it to this point, the caramel can remain soft and sticky, resulting in soggy popcorn.

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.

Kettle corn's texture is more complex. The exterior is crispy and slightly sticky, thanks to its layer of caramelized sugar. But the inside is tender. This contrast is what makes this snack so addicting!

Kettle corn is a variety of corn that was initially made in the kettle – people would oil a large iron kettle and cook the corn. Once the popcorn has popped, it is tossed with a sugar and salt mixture to give it a savory taste and distinct texture.

Either yellow or white popcorn kernels will work great for this recipe. Air-popped popcorn will yield the best results. If you prefer you can use organic corn syrup. Be sure to stir every 15 minutes so each piece of caramel corn gets fully coated.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won't be biting into hard-as-cement caramel. Rather, the caramel is melt-in-your-mouth chewy and only slightly crunchy.

It is not advisable to eat a 140g bag of caramel popcorn in a span of 12 hours. Consuming too much popcorn can cause digestive issues, obesity, and other health complications. If you are feeling unwell, it is recommended to speak with a medical professional for further guidance.

Store caramel corn in an airtight container at room temperature to keep it fresh and crunchy. Avoid storing it in the refrigerator, as the humidity can make it soft.

What exactly is kettle corn? ›

Kettle corn is a sweet-and-savory variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil. It was traditionally made in cast iron kettles, hence the name, but in modern times other types of pots and pans are used. Kettle corn.

Caramel corn or caramel popcorn (toffee popcorn in the UK) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick.

Caramel corn has a bolder flavor than kettle corn, one that really highlights the sugar. Kettle corn popcorn is more balanced. It's sweet but also salty—crisp, too, since the sugar you add as the kernels pop forms a thin caramelized layer around the popcorn.

Brimming with buttery flavor, sweet crunch, and from-scratch caramel, each bite of this homemade caramel corn is undeniably irresistible. You'll make the 6-ingredient caramel sauce on the stove, and while a candy thermometer is helpful, you certainly can get by without one.