Ingredients
- 200 g popcorn kernels
- 200 g granulated sugar
- 100 g unsalted butter
- 60 ml corn syrup or golden syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- a pinch of salt
Instructions
Pop the Popcorn:
- Place the popcorn kernels in a large pot with a tight-fitting lid.
- Heat the pot over medium heat and shake it occasionally to prevent burning.
- Once the popping slows down, remove the pot from the heat. Allow the popped popcorn to cool in a large mixing bowl.
Make the Caramel Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Stir in the sugar, corn syrup, and a pinch of salt. Continue to stir until the mixture comes to a boil.
Cook the Caramel:
- Once the mixture starts boiling, reduce the heat to low and let it simmer for 4-5 minutes without stirring. You can swirl the pan occasionally to ensure even cooking.
- The caramel should turn a golden brown color. Be careful not to let it burn.
Add Vanilla and Baking Soda:
- Remove the caramel from the heat and stir in the vanilla extract and baking soda. The mixture will bubble up when you add the baking soda, so be cautious.
Coat the Popcorn:
- Quickly pour the hot caramel sauce over the popped popcorn in the mixing bowl.
- Use a spatula or wooden spoon to gently fold and toss the popcorn, ensuring it's evenly coated with the caramel.
Bake:
- Preheat your oven to 150°C (300°F).
- Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper or a silicone baking mat.
- Bake the popcorn in the preheated oven for about 15-20 minutes, stirring every 5 minutes to ensure even coating.
Cool and Break Apart:
- Remove the caramel popcorn from the oven and let it cool on the baking sheet. It will harden as it cools.
- Once completely cooled, break the caramel popcorn into pieces and enjoy!Remember that caramel can be very hot, so exercise caution when working with it. This recipe will give you delicious caramel popcorn that's perfect for snacking.
Nutrition Facts
Caramel popcorn
Amount per Serving
Calories
623
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
54
mg
18
%
Sodium
298
mg
13
%
Potassium
146
mg
4
%
Carbohydrates
104
g
35
%
Fiber
6
g
25
%
Sugar
67
g
74
%
Protein
6
g
12
%
Vitamin A
625
IU
13
%
Calcium
12
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.