Comments on: spicy caramel popcorn

By: Heather

Heather — Thu, 10 May 2012 02:37:03 +0000

Any thoughts on chewy caramel popcorn? You know, buttery, slightly salty, occasionally found in ball form? Love your blog, ordered your cookbook (will hopefully be at my goal weight before it arrives, ha ha), and think your baby is the cutest ever. And I’m really not into babies.

By: Ruth

Ruth — Mon, 20 Feb 2012 20:42:45 +0000

Good flavor but way too sweet. I followed the recipe perfectly and just really thought there was way too much coating for the amount of popcorn and thought it was too sweet. Maybe I would have liked it better had there been more popcorn and the carmel coating was spread a bit further to make it less sweet.

By: Kara

Kara — Tue, 14 Feb 2012 20:59:00 +0000

This was the first time making caramel for me, and though it seems a bit darker than how yours turned out (mines more of an amber/copper color), I can’t tell if I burned it or not… I guess it has a little bitter aftertaste, but other than that it seems fine… Thank you for the recipe! The tips for caramel making helped a lot too (I won’t be so scared to make caramel anymore)

By: melissa

melissa — Tue, 20 Dec 2011 22:43:24 +0000

I just made about 6 batches of this for co-workers Christmas gifts, and as everything on your site, it always garners rave reviews! I did have trouble with one batch crystalizing and not caramelizing, and I realized I had used baker’s sugar instead of regular. Caron and Julia, perhaps your sugar is too fine? I also want to point out what a ton of people have already mentioned: Pulling the pan off while the caramel looks a shade or two too light is ideal as the caramel darkens as soon as you pull it off the heat and whisk. I tried a ton of different methods to eliminate pan clean-up (using paper grocery bags to coat the popcorn with caramel, doing it in a separate mixing bowl) and found that the easiest method was to just pour the caramel over the popcorn while the popcorn was still in the large stock pot I had used to pop it in. Because the pan was still hot and greasy from popping the popcorn, the caramel spread easier and nothing stuck to the bottom. Also, props to Ali for highlighting the easiest way to clean the small carmel pan. I forgot to add the baking soda but plain boiling water worked just fine. Thanks for the awesome, delicious recipe, Deb! You are a gift from the Gods for making this wonderful site that is full of fool-proof recipes! Can’t wait for your book.

By: Brett

Brett — Tue, 20 Dec 2011 21:37:47 +0000

I love this recipe too! And yes the first time I made it, I added the 3/4 tsp of cayenne against my better judgment and we couldn’t eat any without a glass of milk handy. Now I make it with 1/4 tsp and it’s a nice hint. Super addictive — I love that it’s crunchy instead of pull-out-your-teeth-gooey.

By: LilyB

LilyB — Mon, 14 Nov 2011 20:19:00 +0000

I am a true caramel popcorn addict. Came across this recipe and kind of put it on the shelf so to speak. Finally made first attempt last night. Burnt the caramel of coarse. So as not to let it get the best of me, my second attempt was successful. I put the kitchen timer on for 14 minutes and caramel was exactly how I would have first expected it to be, perfect. Highly addictive.

By: Rave

Rave — Sat, 29 Oct 2011 07:01:46 +0000

Caron, and Julia;

First to Julia; I don’t think it’s the butter, because the first time I made the caramel, it came out great, and I was using salted butter.

Caron; I also used different sugar the second time, and it crystallized on me as well! I switched from pure cane to dominoes, so, maybe it’s that?

By: Marie

Marie — Sat, 20 Aug 2011 18:16:19 +0000

I have made this several times and added chocolate chips. Everyone loved it!

By: Julia

Julia — Wed, 17 Aug 2011 04:03:37 +0000

I’m having the exact same problem as Caron…first TWENTY times (i promised a friend i’d supply her wedding with caramel corn) I made it, I had no problems. and now every batch since then, the sugar has crystallized instead of caramelizing. Help!

I should add that I am using salted butter (and omitting the salt from the recipe)…could this be a reason? Or perhaps I am over-whisking?

By: tami

tami — Thu, 28 Jul 2011 13:32:29 +0000

Hi Deb! First let me say I can spend HOURS on this site just clicking “surprise me!” :)
I gave the above recipe a go last night using brown sugar (in a feeble attempt to make caramel corn “healthy”) and got AMAZING flavor but a somewhat chewy texture. Could this be due to the extra water in the brown sugar? I also live in a ridiculously hot and humid environment–would this affect my results as well?