Let’s be honest. A simple popcorn recipe is what everyone goes for. It is an easy, quick snack to whip up and indulge in; mostly for a delirium drive into the unfathomable world of imagination a.k.a the movies, or simply for snacking on a slow day, maybe for breakfast? No? just me? haha.
Nevertheless, a bit of flavor in popcorn could easily, completely change its perspective. Like a savory flavor like movie theatre popcorn, and sometimes sweet flavours like Oreo popcorn, Cinnamon butter popcorn, and the all-time favorite Caramel popcorn.
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Better Than Store-bought
Store-bought or move-theatre caramel popcorn is okay but homemade is amazing. Think of it the same way you would compare homemade caramel and store-bought caramel; once you go homemade you completely discontinue the latter.
The ingredients used are not only easily available but lack the presence of preservatives as in most store-bought snacks.
It is easier than you might think. Making homemade caramelized popcorn might be easier than you think, all you need to do is make a soft caramel, pour over popped popcorn, and bake for a few minutes to dry.
SECRET TO MAKING THE BEST CARAMELIZED POPCORN
It is all in the balance of caramelized popcorn and plain popcorn; you do not want to overdo the caramel. Although most times in a pack; most of the popcorn has a complete coating of caramel, I have come to realize less caramel goes a long way. You do not want completely cover all your popcorn with the caramel sauce; it may be too much. The best way to ensure a balance of flavor is to pour only a substantial amount of the sauce on the popcorn and mix; such that only up to 3/4 of the total quantity of popcorn is completely covered in caramel.
Ingredients you will need to make caramelized popcorn
- Corn kernels and oil; for popping the popcorn.
- Brown sugar. The primary ingredient for the caramel. It has more flavor and is less sweet.
- Corn syrup. Prevents the sugar from crystallizing in the caramel. When the caramel crystallizes on the popcorn it will acquire a gritty feel which can be off-putting.
- Butter. Used In the caramel to improve flavor and texture.
- Salt. To balance out the sugar.
- Baking soda. This is added into hot caramel, which makes it bubbly and airy such that it easily pours and mixes with the light popcorn.
How to make Caramel Popcorn
Pop the popcorn
In a large pan, Set over medium flame add oil bit of salt, and popcorn kernels. Pop the popcorn over medium heat then pour it into a large baking tray. You can also pop the popcorn with a microwave if that’s what you prefer.
Make the caramel
Add brown sugar, corn syrup, butter, and salt to a medium-sized pan. Let the caramel cook on medium heat to a slow boil, stirring frequently until the sugar completely melts( up to 5 minutes) and the mixture turns into a smooth thick, and smooth brown syrup. Remove from heat then immediately stir in baking soda. After adding the baking soda, It should bubble and turn foamy which makes it lighter and easiest to mix with the popcorn.
Mix the caramel with the popcorn
Immediately while the caramel is still hot, pour over the spread-out popcorn on a baking tray. Using a spatula carefully mix throughout the tray to at least get most of the popcorn coated in caramel. It is okay if some of the popcorn is not coated in the caramel mixture.
Bake
Bake in a preheated oven at 120C for up to 40 minutes. After every 15 minutes remove the popcorn from the oven to stir, then continue baking until the 40th-minute mark. The primary reason for baking the popcorn is to dry it out and make it crunchy since it absorbs some of the liquid in the caramel sauce which makes it soft.
Set aside to cool
The caramel will still be hot and a bit sticky, let it sit sit until cold before indulging.
TOOLS I RECOMMEND
THE BEST CARAMEL POPCORN RECIPE
Course: SnacksDifficulty: Easy5
servings10
minutes10
minutes40
minutesIngredients
- For the caramel
100 gm butter
250 gm brown sugar
50 gm corn syrup
1 tsp salt
1/4 tsp baking soda
- For The Popcorn
150 gm popcorn kernels
3-4 tbs oil
1/2 tsp salt
Directions
- In a large pan, Set over medium flame add oil bit of salt, and popcorn kernels. Pop the popcorn until ready. Alternatively, you can also pop the popcorn using a microwave in a bowl or with an Electric popcorn maker.
Immediately the popcorn is ready, pour it into a large baking tray that is lined with parchment paper and set aside. - Make the caramel. Add brown sugar, corn syrup, salt, and butter in a medium-sized pan over medium heat. ( the heat should be set on a medium-low flame to avoid burning the sugar)
Continuously stir until the sugar, and butter completely melts and combine then let it come to a slow boil.
Switch off the stove then immediately stir in the baking soda. It will bubble and foam up making the caramel lighter. - Immediately drizzle the caramel over the popcorn which you have set out on the baking tray, It should be easier to pour on most of the popcorn since the popcorn is spread out on the baking tray.
- Bake in a preheated oven for 40 minutes, stirring after every 15 minutes just to combine with the caramel and ensure it does not burn.
- When it’s ready, remove the popcorn from the oven then set it on an open area and let it completely cool before serving.
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