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Caramel Popcorn
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Prep Time
10m
Cook Time
55m
Total Time
1h 5m
This delicious caramel popcorn recipe combines freshly popped popcorn with a rich and gooey caramel sauce. The perfect combination of sweet and salty, it's a great treat for movie nights or special occasions. With just a few simple ingredients, you can create a tasty and addictive snack that everyone will love.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
For The Popcorn
For The Caramel
Steps
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Notes
1. Caramel coverage -1/3 cup popcorn kernels will give youfull caramel coverage on each popcorn. This makes the popcorn like candy - it's very sweet! I use 3/4 cups popcorn for "normal" coverage - it's still sweet, but not intensely sweet where every piece feels like you're eating candy. See in post for photo comparison.
2. Corn Syrup is called for to stabilise the caramel to ensure sugar crystallisation doesn't occur. Corn syrup is a common grocery item in the US and Canada - I stock up every time I go! It can be purchased online in Australia from USAFoods.com.au (here).
Glucose is a perfect substitute for corn syrupwhich is available in Australian supermarkets (baking aisle, clear thick syrup with honeyconsistency). However, the popcorn needs to be baked for 15 minutes longer (because glucose as higher water content).
More substitutions - the following will alter flavour slightly (because corn syrup and glucose are flavourless) but in terms of coating and crispiness, they work perfectly:
honey (bake 15 minutes longer) treacle golden syrup
I don't recommend molasses because the flavour is bit too intense. Haven't tried with maple syrup because it's much thinner, it will need to boil for longer which makes flavour dilute.
3. Storage - stays 100% crisp and fresh for 2 - 3 weeks in an airtight container!
2. Corn Syrup is called for to stabilise the caramel to ensure sugar crystallisation doesn't occur. Corn syrup is a common grocery item in the US and Canada - I stock up every time I go! It can be purchased online in Australia from USAFoods.com.au (here).
Glucose is a perfect substitute for corn syrupwhich is available in Australian supermarkets (baking aisle, clear thick syrup with honeyconsistency). However, the popcorn needs to be baked for 15 minutes longer (because glucose as higher water content).
More substitutions - the following will alter flavour slightly (because corn syrup and glucose are flavourless) but in terms of coating and crispiness, they work perfectly:
honey (bake 15 minutes longer) treacle golden syrup
I don't recommend molasses because the flavour is bit too intense. Haven't tried with maple syrup because it's much thinner, it will need to boil for longer which makes flavour dilute.
3. Storage - stays 100% crisp and fresh for 2 - 3 weeks in an airtight container!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories365kcal18%
-
Fat16g0%
-
Saturated Fat5g0%
-
Carbohydrates55g2%
-
Fiber1g0%
-
Sugar39g1%
-
Protein0g0%
-
Cholesterol17mg0%
-
Sodium183mg9%
Percent Daily Values are based on a 2,000 calorie diet.