Caramel Popcorn
25Min
4Servings
385Cal
MediumLevel
VegetarianGluten freeKid friendly
#popcorn#caramel#sweet snack#movie night
Equipment
Large pot with lid
Stove
Large mixing bowl
Mixing spoon
Baking sheet
Ingredients
Popcorn Base
popcorn kernels (unpopped)
100 g
vegetable oil
30 ml
salt
2 g
Caramel Coating
butter
115 g
brown sugar
200 g
corn syrup
60 ml
baking soda
3 g
vanilla extract
5 ml
Instructions
1
Pop the popcorn
Heat oil in a large pot, add popcorn kernels and cover. Shake frequently until popping stops.
5 minMedium-high heattimer 5 min
Listen for the popping to slow down to 2-3 seconds between pops
2
Make the caramel
Melt butter, brown sugar and corn syrup together in a saucepan until smooth and bubbling.
5 minMedium heattimer 5 min
Stir constantly to prevent burning
3
Finish the caramel sauce
Remove from heat and quickly stir in baking soda and vanilla. The mixture will foam up.
1 min
Work quickly - the baking soda reaction happens fast
4
Coat the popcorn
Pour the hot caramel over the popped popcorn and toss quickly to coat evenly.
2 min
Use two large spoons or spatulas to toss quickly while caramel is still hot
5
Cool and serve
Spread coated popcorn on a baking sheet to cool and harden, then break into clusters.
12 min
Allow to cool completely before breaking apart for best crunch
Original recipe
Storage
Fridge: 7 days
Freezer: 30 days
Reheat: Room temperature or oven 150°C for 3-4 minutes
Store in an airtight container to maintain crunch. Best enjoyed within 1 week.
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