Caramel Popcorn – Who can resist the mouth-watering sweet, salty and buttery flavors of caramel popcorn? The perfect snack to satisfy your sweet tooth is the ideal combination of sweet and salty. The gooey caramel syrup combined with the wonderful crunch of freshly made popcorn is nothing to love.
The mouth-watering smell of freshly baked corn wafting from the kitchen and permeating the house absolutely makes me drool. Add the sweet richness of caramel and it’s an ideal treat anytime.
But my favorite time to eat this sweet treat is when I’m binge-watching Netflix or relaxing with my family on a movie night. And I don’t even care that all the crunch is going on, after all, this caramel her popcorn recipe is cinematic Experience it in my living room.
What is the story behind caramel popcorn?
it all started with 1800’s With two brothers who immigrated to America from Germany. At that time, kettle corn made with sugar and syrup was popular at fairs.then Chicago-Based Ruckheim Brothers Introduce Caramel to this favorite snack. It’s love at the first bite and the rest is history.
recipe ingredients
- popcorn kernels – Which popcorn is best is up to you. Yellow or blue popcorn (high in protein) are both effective.
- Unsalted butter – Butter makes everything better. However, dairy-free alternatives can be used if desired.
- brown sugar and corn syrup – Its bold, sweet flavor makes caramel so deliciously gooey.
- salt and vanilla – Essential Flavor Enhancer enhances the decadence factor of specialty snacks. and of course homemade vanilla extract is even better.
- baking soda – This ingredient reacts with the acidity of sugar to create a light, soft and creamy texture in caramel corn.
How to make caramel popcorn
- heat the oil – Place the pan and oil on medium heat. Make sure it is very hot before adding kernels. (photo1)
- add kernel – Cover the pot to keep the kernels from escaping. When the popping slows down, shake the pan to keep the popcorn from burning at the bottom. Pour into a bowl and set aside. (Photo 2)
- caramel – Melt the butter in a pan over medium heat. Once melted, stir in sugar, corn syrup and salt. Bring to a boil, then without stirring he will simmer for 4 minutes. Remove from heat. (Photos 5-7)
- add remaining ingredients – Add vanilla and baking soda with a whisk. Allow the caramel to bubble. (Photo 8-9)
- mix – Pour the caramel mixture over the popcorn and toss until the caramel cools and begins to set. (Photos 10-11)
- bake – Spread the caramel-coated popcorn on a baking sheet and bake for 40 minutes, stirring carefully every 10 minutes. Make sure the caramel is evenly distributed over the popcorn. (Photo 12)
- fun – Remove from the oven and let this delicacy cool.
recipe variations
- If you’re looking for that extra crunch or nutty about nuts, add some chopped pecans, walnuts, or peanuts Pour caramel into popcorn.
- for vegan instead of, vegetable butter Alternative.
- For a little more adventurous taste buds, sprinkle the ground and make it Mexican chilli or tagine.
tips and tricks
- Do you like crunchy sweet caramel? Baking caramel popcorn for a few minutes less will make it less hard.
- This dish can get pretty messy, so use parchment paper or a silicone baking mat to line the tray. want to spend time 😉
advance instructions
you can make homemade popcorn a day or two Store in an airtight container until the delicious caramel melts.
How to eat and store
Freshly chilled homemade caramel popcorn is the best. However, it can be stored at room temperature in an airtight container. two weeks.
Frequently Asked Questions
If you want the lightest popcorn, you need a deep, heavy-bottomed pot or pan.
There are two options: candy thermometer (240°F/115°C) or cold water test. For the cold water test, fill a bowl with cold water and add a spoonful of caramel. When ready, the caramel will be crumbly and hard.
Yes, I can. However, homemade popcorn wins out in taste. To use microwave-safe popcorn, follow package directions, set aside, and continue with caramel and remaining recipe instructions.
What to add to caramel popcorn
This deliciousness is a perfect match apple cider, mai taiWhen pumpkin spice latteIt’s also the perfect addition to charcuterie board. yay!
Try More Sweet Movie Night Treats
- candy pecan
- Brigadeiro
- donut hole
- Easy churros recipe how to make
- Southern fried cauliflower
Conclusion
Once you get the hang of this caramel popcorn down recipe, you can enjoy this super easy American classic over and over again. Why not give it a try at your next movie night? Oh let me know how it goes in the comments below.😍
see how to make
caramel popcorn
Preparation: Ten minutes
cooking: 40 minutes
total: 50 minutes
American
instructions
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Heat the oil in a heavy-bottomed saucepan over medium-high heat.
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Once the oil is hot, add the kernels and secure the pot lid.
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When the grains start popping, shake the pan carefully to make sure the grains pop evenly and don’t burn on the bottom.
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When the steam starts to come out, lift the lid slightly and remove it.
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As soon as the pop slows, remove it from the stove and let it sit for 1 minute.
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Pour it into a large bowl and set aside.
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Melt the butter in a pan over medium heat.
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Once melted, stir in sugar, corn syrup and salt. Bring to a boil, then without stirring he will simmer for 4 minutes. Remove from heat.
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Remove from heat and quickly whisk in vanilla and baking soda.
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The caramel will bubble at this point. Pour quickly over the popcorn until the caramel cools and begins to harden.
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Spread the caramel-coated popcorn on a baking sheet and bake for 40 minutes. Stir carefully every 10 minutes to distribute the caramel evenly over the popcorn.
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Remove from oven and let cool.
Tips and notes:
- Do you like crunchy sweet caramel? Baking caramel popcorn for a few minutes less will make it less hard.
- This dish can get pretty messy, so use parchment paper or a silicone baking mat to line the tray. want to spend time
- Please remember that nutritional information is approximate and can vary greatly depending on products used in recipes
Nutrition Facts Table:
Serving: 2cup| | calorie: 648kcal (32%)| | carbohydrate: 79g (26%)| | protein: 2g (Four%)| | thick: 38g (58%)| | saturated fat: 20g (125%)| | Polyunsaturated fat: 3g| | Monounsaturated fat: 13g| | Trans fat: 1g| | cholesterol: 81mg (27%)| | sodium: 263mg (11%)| | potassium: 120mg (3%)| | fiber: 2g (8%)| | sugar: 68g (76%)| | Vitamin A: 945IU (19%)| | calcium: 58mg (6%)| | iron: 1mg (6%)
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