Equipment
Ingredients
Base
- 100 g plain popped popcorn
- 150 g pecans, toasted and roughly chopped
Caramel Coating
- 115 g unsalted butter
- 200 g light brown sugar, packed
- 120 ml pure maple syrup
- 5 g fine sea salt
- 4 g baking soda
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 556 kcal
- Protein
- 5 g
- Carbohydrates
- 63 g
- Fat
- 34 g
- Fiber
- 5 g
- Sugar
- 46 g
- Sodium
- 521 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 41 mg
- Potassium
- 250 mg
- Calcium
- 72 mg
- Iron
- 1.4 mg
- Magnesium
- 62 mg
- Phosphorus
- 135 mg
- Zinc
- 2.0 mg
- Vitamin A
- 134 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.31 mg
- Niacin
- 0.7 mg
- Folate
- 12 mcg
- Water
- 12 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat your oven to 120C/250F. Line a large baking sheet with parchment paper. In your largest mixing bowl, combine the popped popcorn and toasted pecans.
In a heavy-bottomed saucepan, combine the butter, brown sugar, maple syrup, and sea salt. Melt over medium heat, stirring gently until the butter is completely melted and the mixture is uniform.
Stop stirring. Attach your instant-read thermometer to the side of the pan. Allow the mixture to boil undisturbed until it reaches exactly 121C/250F, the hard ball stage.
Immediately remove the saucepan from the heat. Carefully stir in the baking soda and vanilla extract using the silicone spatula. The mixture will aggressively bubble up, become opaque, and lighten in color.
Quickly pour the foaming hot caramel over the popcorn and pecans in the mixing bowl. Toss vigorously with the silicone spatula until the mixture is evenly coated. Work fast before the caramel begins to set.
Transfer the coated popcorn to the prepared baking sheet, spreading it out into an even layer.
Bake at 120C/250F for 45 minutes. Every 15 minutes, remove the pan and toss the popcorn to redistribute the caramel as it melts, which ensures an even, thin coating.
Remove from the oven and allow the caramel corn to cool completely on the baking sheet for at least 30 minutes. Once cooled and brittle, break any large clumps into bite-sized pieces.
Chef's Notes
- Mise en place is non-negotiable for caramel work. Have your baking soda and vanilla measured and right next to the stove before the sugar boils.
- The baking soda reacts with the acidic components in the brown sugar and maple syrup, creating millions of tiny carbon dioxide bubbles. This aerates the cooling sugar, changing the texture from a tooth-shattering hard candy to a tender, brittle crunch.
- Baking the coated popcorn serves two purposes: it dries out any residual moisture from the butter and syrup, and it melts the caramel just enough to thin it out and coat every kernel perfectly.
- Always pick through your popped popcorn meticulously before starting. Biting into an unpopped kernel hidden inside a clump of caramel corn can easily damage a tooth.
Storage
Troubleshooting
Caramel corn is chewy and sticks to teeth
Cause: Caramel did not reach 121C/250F, or was not baked long enough to dry out
Fix: Return to a 120C/250F oven for another 15-20 minutes until dried out.
Prevention: Ensure thermometer is calibrated and hits the exact temperature. Do not shorten the baking time.
Caramel coating looks grainy and dull
Cause: Sugar crystallized during the boiling phase
Fix: Cannot be fixed once crystallized.
Prevention: Never stir boiling sugar. Rely on the maple syrup (invert sugar) to prevent crystallization.
Cultural Context
Caramel corn gained massive popularity in the United States during the late 19th century, becoming a ubiquitous treat at fairs, boardwalks, and holiday gatherings. The method of aerating the sugar glaze with baking soda was an American innovation that transformed simple candied popcorn into a highly snackable, shelf-stable confection often packaged in decorative tins for gifting.
