Homemade caramel popcorn can be a wonderful, special treat. You can also make this popcorn using a combination of brown sugar and maple syrup for a nice alternative. Baking the popcorn for closer to 45 minutes will result in a more caramel-like flavor and slightly stickier caramel popcorn. Baking closer to 60 minutes will end up with a slightly more crispy popcorn. You can drizzle chocolate over the top once cooled for a fancy treat! Happy New Year! Enjoy!
Bring to a boil over medium heat:
1 cup dark brown sugar OR 3/4 cup dark brown sugar + 1/4 cup maple syrup
3/4 cup whipping cream
1/4 cup corn syrup
pinch salt
2 Tbsp butter
Boil until caramel reaches about 220-225 F. (I find it tends to take 20-30 minutes to get to temperature). Remove from heat and stir in:
1 tsp vanilla extract OR vanilla bean paste
Pop 1/2 cup popcorn kernels in an air popper. Remove with hands and place in a new large bowl (this allows you to easily get rid of any unpopped kernels).
Pour caramel over the popcorn and stir gently, coating popcorn as best you can. Spread popcorn on a parchment-paper lined cookie sheet.
For a special treat: drizzle melted chocolate over the top of cooled caramel corn. Let cool (you can put it in the refrigerator to speed up the chocolate hardening). Store in a tightly covered container.
Enjoy!
Yummy Caramel Popcorn, fresh from the oven!
Homemade Caramel Popcorn! (gluten-free)
Makes about 10 cups (Yes, you can double this recipe for 2 trays of caramel corn!)Bring to a boil over medium heat:
1 cup dark brown sugar OR 3/4 cup dark brown sugar + 1/4 cup maple syrup
3/4 cup whipping cream
1/4 cup corn syrup
pinch salt
2 Tbsp butter
Boil until caramel reaches about 220-225 F. (I find it tends to take 20-30 minutes to get to temperature). Remove from heat and stir in:
1 tsp vanilla extract OR vanilla bean paste
A double batch of caramel - luckily it didn't overflow! Caramel does bubble up while cooking.
Pop 1/2 cup popcorn kernels in an air popper. Remove with hands and place in a new large bowl (this allows you to easily get rid of any unpopped kernels).
Pour caramel over the popcorn and stir gently, coating popcorn as best you can. Spread popcorn on a parchment-paper lined cookie sheet.
Caramel popcorn prior to baking. It will be sticky.
Bake at 250 F for about 45-60 minutes, stirring/folding over popcorn every 10-15 minutes to allow popcorn to dry evenly.
Caramel Popcorn - ready to cool and eat!
Let cool and eat! Store leftovers in a tightly covered container for up to 3 days for the freshest popcorn (if it can last that long).For a special treat: drizzle melted chocolate over the top of cooled caramel corn. Let cool (you can put it in the refrigerator to speed up the chocolate hardening). Store in a tightly covered container.
Enjoy!
Thanks for sharing this nice information. @welovejustpopped
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