Easy Homemade Caramel Corn & Kettle Corn Recipes (2024)

FAQs

Are kettle corn and caramel corn the same thing? ›

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. The coating is applied after popping.

Baking the caramel-coated popcorn helps to set the caramel sauce. By skipping this step, the caramel corn will become soggy.

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.

Cowboy Kettle Corn ​Cowboy Kettle Corn is family owned and operated. We have an old-fashioned cast iron kettle, use premium mushroom popcorn, and stir the corn by hand with a wooden paddle. We cook our Cowboy Kettle Corn using a secret recipe known only by a few, but loved by many.

The addition of sugar makes kettle popcorn very addictive, so it's no surprise that you can't stop eating it until you've finished the entire bowl.

What happens if you forgot the baking soda in caramel corn? Baking soda is basically what makes the caramel corn chewy with a little bit of crunch.

Cream of tartar is a powder (nope, not cream) that acts as the acid in this recipe to prevent the sauce from crystallizing, ensuring a rich, velvety texture instead of sugar shards (though I call "Sugar Shard" as a band name).

To keep your caramel corn fresh, be sure to store it in an airtight container or resealable bag (making sure to press as much air out as you can). The better you seal your container, the longer it will last. You can store it at room temperature on your counter for up to 2-3 weeks.

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.

If you prefer chewy caramel corn, let it sit until the caramel has hardened. If you prefer crunchy caramel corn, Preheat oven to 250 F. and bake for 30-40 minutes, tossing occasionally. Remove from oven and allow to cool completely.

What thickens homemade caramel? ›

Alternatively, you can mix in water with cornstarch or flour to thicken the sauce. If you're using cornstarch, add 1 tablespoon each of water and cornstarch for every cup of caramel sauce.

Kettle corn is made by placing kernels in a metal bowl, covering them with oil and sugar, and then cooking the mixture on the stovetop until it reaches a high temperature. Caramel corn is made by combining sugar, butter, and corn syrup in a pot over low heat.

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. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup.

Cracker Jack is an American brand of snack food that consists of molasses-flavored, caramel-coated popcorn and peanuts, well known for being packaged with a prize of trivial value inside. The Cracker Jack name and slogan, "The More You Eat The More You Want", were registered in 1896. Food author Andrew F.

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.

Kettle corn is a sweet 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 is just popcorn kernels, sugar, salt, and a neutral oil, usually vegetable. There is no butter called for in any type of kettle corn recipe.

Regular popcorn comes from butterfly flakes or snowflakes, which are irregular in shape with many popping “wings” that stick out, hence the name. Butterfly flakes are much more tender and have a better mouthfeel. Mushroom flakes, used to make kettle corn, are mostly spherical in shape and can be either round or oblong.