Caramel Popcorn
User Reviews
5
Caramel Popcorn
Description
Caramel Popcorn uses a mix of light and dark brown sugars cooked with butter and corn syrup to create a rich caramel coating. The caramel is boiled briefly to reach the right consistency, then combined with vanilla and baking soda to produce a lighter, aerated texture. The popcorn is first warmed to keep it dry and then combined with the caramel while still warm. Optional peanuts add a savory element to balance the sweetness. Baking at a low temperature crisps the caramel, resulting in a crunchy yet tender bite.
The popcorn makes a convenient snack that can be served during a gathering or as a sweet treat. The preparation allows for easy storage in an airtight container without losing the texture or flavor for up to two weeks. Peanuts can be substituted or omitted according to preference.
Use unsalted popcorn that is freshly popped to avoid excess salt. The recipe allows substituting dark brown sugar with additional light brown sugar; however, the combination enhances depth of flavor. The caramel-coated popcorn can also be frozen for longer storage. Warming the popcorn before coating helps with even caramel adherence.
Ingredients
- 10 cups Popcorn
- ½ cup butter unsalted, 1 stick
- 1 cup light brown sugar firmly packed
- ⅓ cup dark brown sugar
- ¼ cup light corn syrup
- ½ teaspoon salt
- ¾ teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 cup peanuts optional, dry roasted salted or preferred nut
Instructions
- Preheat oven to 250F (120C). Line a cookie sheet with aluminum foil and lightly grease with cooking spray.
- Place popcorn, on prepared baking sheet and place in the oven on the center rack to keep warm while you prepare the caramel coating.
- Place butter in a medium-sized saucepan over medium heat. Cook until butter is melted.
- Add brown sugars, corn syrup, and salt and cook until the sugar is dissolved.
- Bring mixture to a boil (still over medium heat), Boil for 3 minutes, stirring frequently.
- Remove caramel from heat and stir in vanilla extract and baking soda until completely combined.
- Remove popcorn from oven and drizzle caramel over popcorn. Sprinkle nuts over top (if using) and then use a spatula to stir until popcorn and nuts are mostly coated with caramel (it’ll be a little tough to get popcorn completely coated, aim for coating about 75% of the popcorn, you’ll be able to coat more later on).
- Return cookie sheet to center rack in oven and bake on 250F (120C) for 40-45 minutes, removing the popcorn every 10-15 minutes to stir.
- Once finished cooking, stir again and allow popcorn to cool completely on the baking sheet before enjoying.
Notes
- Use unsalted or lightly salted popcorn to control the overall saltiness of the final caramel popcorn.
- You can substitute the dark brown sugar with extra light brown sugar if preferred, but the mix adds more depth.
- After coating, baking at low temperature crisps the caramel and improves texture.
- Store caramel popcorn in an airtight container at room temperature for 1-2 weeks to maintain freshness.
- It is also possible to freeze the caramel popcorn for several months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cups
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 331kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 22mg | 7% |
| Sodium | 308mg | 13% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 275IU | 6% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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