Caramel Popcorn
I just learned how to make homemade caramel popcorn at home and we can’t get enough of it. My neighbor gave me some for Christmas and I asked her for the recipe. The original came from Matt and he has a video here: https://www.inthekitchenwithmatt.com/caramel-popcorn#wprm-recipe-container-9125. This recipe is buttery, sweet and has the perfect amount of salt. This is perfect gift for any holiday and stores for up to 3 months in an airtight container. Don’t be surprised if you make this a few times as it tastes great like craft popcorn and you know exactly what is going into your food.
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Supplies
- Extra large bowl or container
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Parchment paper, artisan mat, or cooking spray
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Ingredients
- 3/4 cup popcorn jumbo kernels – 2 capfuls in total – made in 2 batches of kernels if using air popper
- 2 cups of brown sugar 400 g
- 1/2 cup of corn syrup 150 g
- 1 cup of butter 2 sticks or I used one salted stick and one unsalted stick
- 1 tsp of salt 6 g
- 1/2 tsp of baking soda 4 g
- 1 tsp of vanilla extract 5 ml
- Extra salt if you want salted caramel at the end
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Instructions
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Begin by preheating the oven to 250 F/120 C.
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Make the popcorn either with an airpopper or the old-fashioned way on the stovetop.
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Next, in a pot combine the brown sugar, corn syrup, butter, and salt. Then, set the burner to medium heat. Stir occasionally and bring the mixture to a boil. Then, once it boils, allow it to boil for 5 minutes without stirring. So it is critical that you do not stir it once it is boiling for 5 minutes.
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After the 5 minutes remove it from the heat and add the baking soda and vanilla extract and stir them in. So the caramel will bubble and the color will appear creamy.
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Next, pour the caramel over the popcorn while warm, half at a time then stir the popcorn and then the other half while warm. Stir until the popcorn is evenly coated with the caramel and be quick enough that you do not allow the caramel to cool.
- Then spread the popcorn on the lined baking sheet and place in the oven for 15 minutes.
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After the 15 minutes, take out the baking sheet and flip the popcorn with a spatula. If you think the popcorn has too much caramel, pop another 1/4- to 1/2 cup and add to the mix when you take it out of the oven and the caramel is warm.
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- Repeat baking in the oven in 15 minute increments for 3 more times. So the total time of baking is 1 hour, turning over the popcorn every 15 minutes.
- When finished, sprinkle with salt to your liking or none at all.
- Break up the popcorn while warm and store in an airtight container. This can store up to 3 months but has never lasted past a week in my house. Enjoy!
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