Caramel Popcorn
Who can resist that mouthwateringly sweet, salty, buttery flavor of caramel popcorn? The perfect snack to satisfy your sweet tooth has the ideal balance of sweet and salty. And the gooey caramel syrup combined with the fantastic crunch of freshly made popcorn—what’s not to love?
Every time I pass by some vendor making fresh popcorn, I have to follow my nose to where it is. I can’t help it, especially if there’s a caramel on it.
So, the last time the weather got too bad to leave the house, I started binge-watching on Netflix. Of course, I had to have popcorn. That’s when I decided to try my hand at salted caramel popcorn. Who knows which one was better, the movie or the popcorn?
The Story Behind Caramel Popcorn
It all began in the 1800s with two brothers who immigrated from Germany to the United States. At the time, kettle corn, made with sugar and syrup, was popular at fairs. When the Chicago-based Rueckheim brothers introduced caramel to this favorite snack, it was love at first bite.
How to Make Caramel Popcorn
- Heat – Put the pot and oil on medium heat. Ensure it reaches a high temperature before adding the kernels.
- Add the kernels, and put the lid on so no kernels escape. As the popping slows, shake the pot so the popcorn on the bottom doesn’t burn. Pour the popped corn into a bowl and set it aside.
- Caramel – Melt the butter in a saucepan over medium heat. Once melted, stir in the sugar, corn syrup, and salt. Let it come to a boil and simmer for 4 minutes—do not stir. Remove it from the heat.
- Remaining Ingredients – Whisk the vanilla extract and baking soda into the caramel and let it foam.
- Assemble – Pour the caramel over the popcorn, tossing it as the caramel cools and hardens.
- Bake – Spread the caramel-coated popcorn on a baking tray and bake for 40 minutes, carefully tossing it every 10 minutes to evenly distribute the caramel. Enjoy!
Recipe Tips
- For extra crunch, add some chopped pecans, walnuts, or peanuts to the popcorn when pouring the caramel over.
- For a vegan alternative, use a plant-based butter substitute.
- Make it Mexican by sprinkling it with ground hot pepper or Tajín for a slightly more adventurous taste.
Make-Ahead and Storage Instructions
You can make your homemade popcorn on the stove ahead of time and store it in an airtight container until it’s time to melt some delicious caramel over it. It lasts at room temperature in a sealable container for two weeks.
FAQs
For the lightest popcorn, you need a deep, heavy-bottomed saucepan or pot. A cast-iron Dutch oven is also fantastic when making homemade caramel popcorn.
You have two options: a candy thermometer (240℉/115℃) or the cold-water test. For the cold-water test, fill a bowl with cold water and put a spoonful of caramel in it. Your caramel will go brittle and harden if it’s ready.
Yes, you can. However, homemade popcorn beats it in terms of flavor. To use microwavable popcorn, follow the package instructions, set it aside, and continue with the caramel and the rest of the recipe instructions.
More Sweet Movie-Night Treats Recipes to Try
Watch How to Make It
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Caramel Popcorn
Ingredients
- 3 tablespoons (45ml) oil
- ½ cup (107g) popcorn kernels
- 1 cup (224g) unsalted butter
- 1½ cups (320g) brown sugar
- ⅓ cup (105g) corn syrup
- ½ teaspoon (2-3ml) vanilla extract
- ⅛ teaspoon (pinch) salt
- 1 teaspoon (6g) baking soda
Instructions
- Add oil to a heavy-bottomed pot and heat it over medium-high heat.
- Once the oil is hot, add the kernels and close the pot with a tight-fitting lid.
- Once the kernels start popping, carefully shake the pot so the kernels pop evenly and don't burn at the bottom. If steam starts to build up, lift the lid slightly to release it.
- As soon as the popping slows down, remove the pot from the stove and let it sit for a minute, allowing remaining unpopped kernels to pop.
- Pour the popped corn into a large bowl and set aside.
- Melt butter in a saucepan over medium heat.
- Once the butter has melted, add the sugar, corn syrup, and salt and stir until just combined.
- Once it starts boiling, let it simmer for about four minutes without stirring.
- Remove from the heat, then quickly whisk in vanilla and baking soda.
- At this point, the caramel will begin to foam. Quickly pour it over the popcorn and toss until evenly coated and the caramel cools and starts hardening.
- Spread the caramel-coated popcorn on a baking tray and bake at 250℉ (120℃) for 40 minutes, tossing every 10 minutes. The caramel will melt again for the first 2-3 tosses (tossing coats the popcorn more evenly with caramel).
- Remove the baking tray from the oven and allow the caramel popcorn to cool. Gently break into pieces and serve.
Tips & Notes:
- Do you enjoy chewier caramel? Bake your caramel popcorn for a few minutes less, and it won’t harden as much.
- This dish can get pretty messy, so use parchment paper or a silicone baking mat to line your tray. You want to spend more time binge-watching Netflix and homemade caramel popcorn, not scrubbing dishes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Love caramel corn and thank you for the recipe. However, confused about the amount of butter to use. Is that 1 stick of butter or 2 sticks?
Thanks for stopping by Two sticks of butter make one cup. Hope that helps:)
I’m looking forward to making this but can’t see what to preheat the oven to and I don’t want to burn the popcorn
Have made quite a few of your recipes and haven’t tried a bad one yet they have all been delicious
Thank you for your kind words, and an extra thanks for catching that so I can fix the recipe. You want to bake your caramel popcorn at 250℉/120℃.