Chewy Caramel Corn

Chewy bites of homemade caramel make this easy four-ingredient chewy caramel corn recipe a favorite snack or sweet treat for every age.

Sweet and salty will always be a favorite flavor combo of mine. Whether sneaking these addictive candied pecans into my salads or making this sweet potato casserole or roasted butternut squash with maple browned butter for Thanksgiving,  salty and sweet are two flavors that just belong together. So when I’m scheming up the perfect snack to nosh on while curled up on the couch with a favorite movie, this sweet and salty chewy caramel corn is a no-brainer. It’s also super nostalgic because it reminds me of the caramel corn I grew up eating. It’s easy to make with just 4 ingredients and 15 minutes’ time, and it’s got such a satisfying bite you won’t be able to get enough of.

Why You’ll Love It

• You only need 4 simple ingredients to make this chewy caramel corn
• It has the perfect soft and chewy bite
• It’s sweet, salty, and easy to make

Chewy Caramel Corn Ingredients List

• Brown sugar—you can use light brown or dark brown
• Light corn syrup—this helps keep the caramel soft and chewy and prevents sugar crystallization during the caramel making process
• Butter—adds a richness and flavor to the caramel
• Kosher salt—always, for flavor (you could also sprinkle some flaky sea salt on top while tossing your popcorn in the caramel if you wanted)
• Popcorn—start with already popped popcorn (see more on different methods and tools you can use for popping below)

Find the complete recipe with measurements below.

How to Make Chewy Caramel Corn

• Melt the caramel mixture. Melt the brown sugar, corn syrup, and butter in a medium saucepan over medium heat. Stir to mix well.
• Cook your caramel. Cook until caramel reaches a temperature of 235°F for a chewy caramel, stirring often, or for a crunchier caramel, cook it to Cook the caramel to 250°F.
• Toss the popcorn with the caramel. Add the popcorn to a large bowl or spread it on a sheet pan topped with wax paper. Top with the hot caramel and toss to coat, mixing well.

Recipe FAQ

• Can I make caramel corn without corn syrup? Unfortunately, no. You really need the corn syrup to help prevent the sugar from crystallizing (it also helps keep the caramel nice and chewy).
• Do I have to use a candy thermometer? Yes, I strongly encourage you to use a candy thermometer for this chewy caramel corn recipe. Gauging the right texture for your caramel just by looks is challenging and a candy thermometer ensures you will cook the caramel enough (but not too much), to achieve the right texture.

Recipe Tips

• Choose your favorite popcorn popping method. I used our trusty popcorn popper to pop my corn, but this one is also great. And, if you’re looking for a no-frills, foolproof stovetop method, this is the one for you.
• Keep a close watch. Being successful at making caramel corn is all about keeping an eye on the caramel and diligently watching that temperature. The ingredients for a chewy caramel corn and a hard caramel corn are exactly the same, it just comes down to how long you cook the caramel. For a softer, chewier caramel, cook the mixture only until it hits 235°F. For a crunchier bite, cook the caramel to 245-250°F. I have this type of candy thermometer and it works great.
• Butter or oil are your friends. If you’re into making popcorn balls, simply form the popcorn into shape while still tacky and warm. I find that adding a little softened butter or oil to my hands makes it a lot easier.
• Toss your popcorn thoroughly. I tossed my popcorn with the caramel on a sheet pan but I often use a large bowl to achieve the same effect. Choose whichever suits you, just be sure to toss it well so each piece gets coated in that luscious caramel.

Recipe Variations

There are lots of ways to  make this chewy caramel recipe your own. Here some ideas of riffs you could try:

• Add chunks of crispy bacon and chili, cayenne, or Sriracha powder
• Protein power it with a trail mix of nuts, chocolate chips and raisins
• Make it tropical with dried pineapple, coconut, and macadamia nuts
• Eat it cookie monster style with chunks of your favorite cookie chunks
• Drizzle with a combination of melted white and dark chocolate. Add nuts for even more crunch (I like adding salted peanuts or pecans sometimes)
• Turn it up with s’mores flavors of graham cracker chunks, marshmallows, and chocolate

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Salty Snacks You’ll Love

• Candied Pecans
• Herbed Parmesan Crisps
• Sweet and Spicy Popcorn
• Killer Garlic Fries with Rosemary
• Truffle Bacon Popcorn
• Roasted Chickpeas with Parmesan

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