Caramel Popcorn is a timeless treat that combines the crunch of popcorn with the sweet indulgence of caramel. Whether you’re making it for a movie night at home or a special snack, this recipe delivers the perfect balance of sweetness and crunch. Enjoy the aroma of caramel filling your kitchen as you whip up this easy to make, irresistible treat.
Ingredients:
- 6 cups popped popcorn (about 1/4 cup unpopped kernels)
- 1/2 cup (1 stick) unsalted butter
- 1 cup packaged light brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- pinch of flaky sea salt (optional, for garnishing)
Method:
Pop the popcorn kernels using your preferred method and measure 6 cups into a large mixing bowl. Discard any unpopped kernels.
Preheat the oven to 120°C (250°F). Line a large baking sheet with parchment paper or a silicone baking mat.
Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and kosher salt. Cook, stirring constantly, until the mixture comes to a boil.
Once it comes to a boil, stop stirring and let the mixture cook for 4-5 minutes or until it reaches 250°F (120°C) on a candy thermometer. Remove from the heat.
Quickly stir in the baking soda and vanilla extract. The mixture will bubble.
Immediately pour the hot caramel sauce over the popcorn. Use a spatula or wooden spoon to gently toss and coat the popcorn evenly with the caramel.
Spread the caramelised popcorn evenly on the prepared baking tray.
Bake in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating and to prevent burning.
Remove from the oven and sprinkle with a pinch of flaky sea salt if desired. Allow the caramel popcorn to cool completely on the baking tray. It will crisp up as it cools.
