Caramel Popcorn
Equipment
Ingredients
Popcorn Base
popcorn kernels (unpopped)
100 g
vegetable oil
15 ml
Caramel Coating
butter
115 g
brown sugar
200 g
light corn syrup
60 ml
salt
3 g
baking soda
3 g
vanilla extract
5 ml
Instructions
Pop the popcorn
Heat oil in a large pot over medium heat, add popcorn kernels, and cover until popping stops.
Prepare caramel sauce
Melt butter in a saucepan, then add brown sugar, corn syrup, and salt. Stir until smooth and bring to a boil.
Finish caramel sauce
Remove from heat and quickly stir in baking soda and vanilla extract. The mixture will foam up.
Coat the popcorn
Pour the hot caramel over the popped popcorn and stir quickly to coat evenly.
Bake to crisp
Spread coated popcorn on a baking sheet and bake at 120°C for 15 minutes, stirring every 5 minutes.
Cool and serve
Let caramel popcorn cool completely on the baking sheet, then break into clusters and serve.
Original recipe
Storage
Store in airtight container to maintain crispness. Re-crisp in oven if needed before serving.
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