Caramel Popcorn
User Reviews
5
Caramel Popcorn
Description
This Caramel Popcorn recipe begins with popping popcorn kernels in oil on the stove or air popper, yielding about 10 cups of popped corn. The caramel sauce is prepared by melting unsalted butter, then stirring in brown sugar, light corn syrup, and salt. Once bubbling, the mixture simmers briefly without stirring to achieve the right consistency. After removing from heat, vanilla extract and baking soda are whisked in, causing the caramel to foam and aerate.
The hot caramel is poured immediately over the popcorn and tossed to coat the kernels evenly. Baking the coated popcorn at a low temperature for 45 minutes while stirring every 10 minutes allows the caramel to set into a crisp, candy-like coating. Using 1/3 cup of kernels gives full caramel coverage creating a very sweet result, while smaller amounts give lighter coverage.
Different syrups may substitute the corn syrup with adjustments to cooking time, though subtle flavor changes may occur. The finished caramel popcorn stores well in an airtight container, retaining crispness for 2 to 3 weeks. The recipe balances crunchy popcorn with a rich caramel shell, making it a classic, sweet snack.
Ingredients
For the popcorn
- 1/4 cup (60ml) vegetable oil (not required if air popping with a popcorn maker)
- 1/3 cup popping corn (10 cups popcorn, Note 1 for lighter caramel coverage)
For the caramel
- 100g / 7 tbsp butter , unsalted
- 1 cup (220g) brown sugar , packed
- 1/2 cup (170g) corn syrup , light (sub glucose, Note 2 more subs)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
Popcorn
- Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
- Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
- Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
Caramel:
- Preheat oven to 110°C/230°F.
- Melt butter in a saucepaan over medium heat.
- Add sugar, corn syrup and salt. Stir until just combined.
- When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
- Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
- Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
Baking to crisp:
- Spread popcorn on 2 baking trays.
- Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose or honey, bake further 15 minutes).
- Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!
Notes
- Using 1/3 cup popcorn kernels results in fully caramel-coated popcorn, which is quite sweet; using less kernels yields lighter coverage and less intense sweetness.
- Corn syrup stabilizes the caramel and prevents sugar crystallization; suitable substitutes include glucose, with longer baking time, but avoid molasses due to its strong flavor.
- Store caramel popcorn in an airtight container to maintain crispness for up to 2 to 3 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 12
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 46g | |
| Calories | 210cal | 11% |
| Carbohydrates | 27.6g | 9% |
| Protein | 0.8g | 2% |
| Fat | 11.7g | 18% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 30mg | 10% |
| Sodium | 663mg | 28% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 23.1g | 46% |
| Vitamin A | 400IU | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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