Yay! I might put this in my notes 🙂

I figured it out! After making the caramel corn following your directions, I spread it out in cookie sheets and baked it in the oven on 170 for about 25 minutes. I stired it about every 5-8 minutes. It turned out nice and crunchy!

I’d love to hear what you come up with! I think it would be be so tasty if it was crunchy!

I made the marshmallow one. I love how it tastes but I need to figure out a way to make it crunchy. We are using it on a candy bar. At least I get to eat the experiments! Thanks for the help!

Hi Julie! Which popcorn recipe in this post are you referring to? The caramel marshmallow one is definitely gooey. I’m not sure how you would get it crunchy — perhaps caramelize the butter/marshmallow/b sugar mixture to soft ball stage, or put it on the even. The candied popcorn should be crunchy.

I made this today and while the taste is delicious the consistency is soft and not crunchy. Is it supposed to be crunchy and if so how do I get it to be crunchy snd not soft and gooey? Thanks

We’ve always just placed it in a large bowl and covered it tightly with plastic wrap. It always seems to work well for us! That way, it doesn’t get all squished, like if you were to move it to a rubbermaid storage container or something 🙂 Great question!