Caramel Popcorn
Sweet and crunchy homemade caramel popcorn with perfect even coating that stays crispy until the last piece.
Equipment
Ingredients
Popcorn Base
popcorn kernels (whole)
100 g
vegetable oil (liquid)
30 ml
Caramel Coating
butter (solid)
60 g
granulated sugar (granulated)
150 g
honey (liquid)
60 ml
salt (fine)
2 g
baking soda (powder)
3 g
Instructions
Pop the popcorn kernels
Heat oil in a large pot and pop the popcorn kernels until fully popped.
Prepare the caramel sauce
Melt butter in a pan, add sugar and honey, stirring continuously until caramel reaches golden brown color.
Add baking soda and salt
Remove caramel from heat and quickly stir in baking soda and salt - mixture will foam up.
Coat the popcorn with caramel
Pour caramel over popped popcorn and quickly stir to coat evenly.
Cool and serve
Spread coated popcorn on a baking sheet to cool completely, then break into pieces.
Original recipe
Storage
Store in an airtight container to maintain crispness. Best consumed within 3 days for optimal texture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.