Sunday, March 13, 2011

Ooey Gooey Carmel

Stop what you are doing and go make this soft Carmel corn. Now… I'll wait. 
Christy from The Girl who Ate Everything got her family friend, Tiffany's recipe for this deadly addictive and positively incredible Carmel corn recipe. I love the spin on having something like popcorn that is crunchy and salty coated inside and out with something soft, warm, ooey gooey Carmel. It is the best of everything Carmel corn. 
I did tweak the recipe a bit by adding roasted peanuts and slightly baking the popcorn for more of a Cracker Jack flavor and texture. I am sure that I would also love this drizzled with both white chocolate and dark chocolate! and I ended up sharing some and tossing some of this Carmel corn. I did end up eating a few handfuls of this Carmel corn while watching a movie but I did share some and I ended up tossing some Carmel corn… it is absolutely best in the first 48 hours.  
 Please look for an extra post on Monday afternoon!
Tiffany's (Deadly Addictive) Soft Caramel Popcorn
original recipe from Tiffany Thornton
adapted from The Girl who Ate Everything

3 bags microwave popcorn, popped
1 cup dry roasted peanuts (optional)
1/2 cup (1 stick) butter (I used salted butter since the rest of the popcorn is so sweet)
1 cup light brown sugar
1 cup light corn syrup
1 can sweetened condensed milk

Pop popcorn according to package directions and make sure you get rid of any unpopped kernels. Kim prefers the movie theater popcorn but it's good with really any kind of popcorn. This seems like a lot of popcorn but trust me it will get eaten! Place popcorn in a large bowl...larger than you think you will need.

In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil. Once it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk. With the rubber spatula, stir constantly for 5 minutes scraping the sides and especially the bottom of the pan to
prevent any burning. The longer you cook it the firmer the caramel will be. I like mine a little on the soft side so I like to cook it shy of 5 minutes...around 4 minutes and 30 seconds.

Pour caramel over popcorn and peanuts and stir until coated. This will take a lot of stirring to get it all incorporated. It's great warm or at room temperature. Feel free to add in M&Ms, nuts, or drizzle it with chocolate. I like it plain and classic. Enjoy!

Optional: I wanted more a toasted-cracker jack flavor so I spread out the soft Carmel corn on 2 parchment covered cookie sheets and baked the popcorn for 35 to 45 minutes at 250˚F. 


  1. Oh, I'm in love with caramel corn. This looks so good. I think I would drizzle with the white chocolate. Thanks for sharing. Janae

  2. Looks fantastic! Will be trying it soon! Found you on bloggymoms in the Indiana groups :)

  3. Going to try this! Looks amazing!


Hello and thanks for visiting Calamity Kate Kitchen. I'm so glad you enjoyed the recipes and stories to leave a comment! Please excuse our word verification, but lots of spammers have been leaving their comments and those comments are not appropriate. Anyways, thanks for stopping by and I can't wait to read your comments!
Cheers, Kate