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Caramel Popcorn
Recipe video above. The secret to a great caramel popcorn that's evenly coated with caramel with a thin, crispy coating of caramel (rather that globs of sticky caramel) is baking soda and baking the popcorn to dry it out. This caramel corn stays crispy for 2+ weeks!!! CARAMEL COVEREAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces), 3/4 cup for "normal" (see in post for photo and description).
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Popcorn
2
Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
3
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.
4
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.
cup (60ml) vegetable oil (not required if air popping with a popcorn maker)1/4(220g) brown sugar (, packed)1 cupcup (170g) corn syrup (, light (sub glucose, Note 2 more subs))1/2
5
Caramel:
6
Preheat oven to 110°C/230°F.
7
Melt butter in a saucepaan over medium heat.
8
Add sugar, corn syrup and salt. Stir until just combined.
9
When it starts to bubble, simmer for ⏱️ 4 minutes - DO NOT STIR!
10
Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
11
Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
12
Baking to crisp:
13
Spread popcorn on 2 baking trays.
14
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).
15
Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!
Nutrition Facts
calories
210 kcal
fat Content
11.7 g
serving Size
46 g
fiber Content
1 g
sugar Content
23.1 g
sodium Content
663 mg
protein Content
0.8 g
cholesterol Content
30 mg
carbohydrate Content
27.6 g
saturated Fat Content
7.3 g
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