Caramel Popcorn
Total Time
1 hour and 5 minutes
Prep Time
10 minutes
Cook Time
55 minutes
Rating
4.99 out of 5 stars
(86)
Ingredients
8 servings
- 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)
- 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
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Preparation
Step 1
Popcorn
Step 2
Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
Step 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.
Step 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.
Step 5
Caramel:
Step 6
Preheat oven to 110°C/230°F.
Step 7
Melt butter in a saucepaan over medium heat.
Step 8
Add sugar, corn syrup and salt. Stir until just combined.
Step 9
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Step 10
Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Step 11
Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
Step 12
Baking to crisp:
Step 13
Spread popcorn on 2 baking trays.
Step 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).
Step 15
Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!
Step 16
Save recipe for the next time?
