Homemade Caramel Popcorn
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5.0
15 reviews
Excellent
Homemade Caramel Popcorn
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Homemade caramel popcorn or caramel corn is made of popcorn coated with sugar or based caramel candy.
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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
- The best is to use an air popcorn machine to make the popcorn because it is so easy, healthier and doesn't require any oil.
- I do not use a lot of butter because it makes the popcorn crunchier and healthier. In order to reduce the amount of butter, you have to use a nonstick pan or pot to make caramel syrup mixture.
- It is important to add cream of tartar because it helps prevent sugar syrup from crystallizing.
- Bake caramel popcorn at 200F for an hour, every 20 minutes take them from the oven and keep mixing them. Repeat this step a total of 3 times. This can help make caramel corn crispy and crunchy.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
39g
(13%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
274mg
(11%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
177IU
(4%)
Calcium
26mg
(3%)
Iron
0.4mg
(2%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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