Sweet & Savory Homemade Caramel Popcorn: Better Than the Movie Theater!
How to Make Delicious Caramel Popcorn with Non-GMO Corn Kernels (Your Ultimate Home Cinema Snack!)
Looking to add a delightful twist to the popcorn you usually make for your kids? Try coating it with a luscious caramel syrup! The irresistibly sweet and savory flavor is perfect for both children and adults, making it a guaranteed hit. Highly recommended for any occasion!
Popping the Corn- 100g popcorn kernels (non-GMO)
- 3 Tbsp vegetable oil (e.g., canola, grapeseed)
- 20g butter
Making the Caramel Sauce- 50g granulated sugar
- 50g water
- 30g butter
- 50g granulated sugar
- 50g water
- 30g butter
Cooking Instructions
Step 1
Preheat a heavy-bottomed pot (any type will do) over medium heat. Add the vegetable oil. Ensuring the oil is sufficiently hot is key for evenly popped kernels.
Step 2
Reduce the heat to medium-low. Add the popcorn kernels to the pot, along with a piece of butter (20g). The butter adds extra richness to the popcorn.
Step 3
Once the butter has melted and you see bubbles forming around the kernels, immediately cover the pot with a lid. Slightly venting the lid can help manage the steam and prevent sogginess.
Step 4
Listen for the popping sound. When the pops become infrequent (about 2-3 seconds apart), carefully remove the lid and pour the popped corn onto a large tray or into a bowl. Overcooking can lead to burnt popcorn.
Step 5
Spread the warm popcorn out on a wide tray or large bowl. Let it cool slightly. This step helps prevent the popcorn from clumping together and prepares it for the caramel coating.
Step 6
Now, let’s make the caramel sauce! In a clean saucepan, combine the granulated sugar (50g) and water (50g). Bring to a gentle simmer over medium-low heat without stirring initially, allowing the sugar to dissolve on its own.
Step 7
As the mixture simmers and starts to thicken into a syrup consistency, add the butter (30g). The butter will enrich the caramel with flavor and give it a smoother texture.
Step 8
Continue to cook the caramel until it turns a beautiful golden-brown color and reaches a pourable consistency – it should slowly drizzle off a spoon. Be careful not to overcook, as it can become bitter. Remove from heat once ready.
Step 9
Pour the warm, glossy caramel sauce over the cooled popcorn in the large bowl or on the tray. Using two spatulas, quickly and gently toss the popcorn to ensure every piece is evenly coated before the caramel hardens. Speed is essential here!
Step 10
Once coated, spread the caramel popcorn back onto the wide tray in a single layer. Allow it to cool completely. This will result in perfectly crisp and delicious caramel popcorn.
