Homemade Caramel Popcorn
User Reviews
5
Homemade Caramel Popcorn
Description
The Homemade Caramel Popcorn recipe starts by air-popping corn kernels for a light base without added oil. The caramel syrup combines butter, light brown sugar, light corn syrup, salt, cream of tartar, and baking soda, which together create a smooth and stable caramel glaze. The cream of tartar prevents crystallization, and baking soda adds a tender texture by creating tiny bubbles when mixing.
Once the caramel syrup is poured over the popcorn, the mixture is spread on a baking tray and baked at a low temperature of 200°F for an hour, stirring every 20 minutes. This slow bake makes the popcorn evenly crisp and crunchy while preventing sogginess or burning.
The result is a sweet and crunchy snack that suits gatherings, movie nights, or whenever a sweet nibble is desired. The use of an air popcorn machine keeps the snack lighter and less oily compared to traditional stovetop popcorn.
Using a non-stick pan to melt the butter and make the caramel syrup helps reduce butter quantity, which keeps the popcorn crispy. The recipe recommends repeated gentle baking with stirring to achieve the best crunchy texture.
Ingredients
- ¼ cup corn kernels (make around 7-8 cups of air popped popcorn)
CARAMEL SYRUP:
- ¼ cup butter
- 1 cup light brown sugar
- ¼ cup light corn syrup
- ½ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ teaspoon baking soda
Instructions
- Pour ¼ cup of corn kernels into the air popcorn machine as the picture shown.
- Put the hood, cover the top lid and connect the power. Let the machine run and a couple minutes later popcorn will come out.
- Using a big bowl to hold the air popped popcorn.
- Put a piece of parchment paper on the tray. (Big enough to cover the tray.)
- After that, put the popped popcorn on the tray and spread them. Then, preheat the oven for 200 F.
- Add ¼ cup of butter (4 tablespoons) into a non-stick pan or pot. Then, turn on the fire to medium low. Let the butter melt.
- Next, add 1 cup of light brown sugar. Mix the butter and brown sugar.
- The following step, add ½ teaspoon of salt and ¼ cup of light corn syrup. Continue to stir it until sugar melts.
- Then, add ⅛ teaspoon of cream of tartar and ½ teaspoon of baking soda. Mix it well.
- Pour the caramel syrup from step 9 over the popped popcorn on the cookie sheet step 5 and mix it well. (*Be careful and remember this action needs to be quick because they are very hot, sticky and harden faster.)
- Mix the popcorn and caramel syrup well and make sure every popcorn is coated with caramel syrup.
- When the oven reaches to 200 F, put them into an oven and bake for 1 hour at 200 F. Take it out every 20 minutes and mix it. Total repeat this step for 3 times.
Notes
- Use an air popcorn machine for oil-free, healthier popcorn that's easy to make.
- Prepare the caramel syrup in a non-stick pan to reduce the amount of butter needed for crunchier popcorn.
- Add cream of tartar to prevent sugar crystallization in the caramel.
- Bake the coated popcorn at 200°F for an hour, stirring every 20 minutes to ensure uniform crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 274mg | 11% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 177IU | 4% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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