“Caramel popcorn is a great dessert for parties because you can make a lot quickly and serve it in large bowls for your guests to pick at. Plus you can make it ahead!”
Stop looking, this is the only caramel popcorn recipe you will even need! Word of warning: this is seriously addictive stuff. The secret to a perfect caramel popcorn is to make sure you boil the caramel until it is a dark golden brown (that point when you are stressing that it is burning!) – this will make the caramel set crisp rather than chewy (and getting stuck in your teeth which I hate!). Because the popcorn is coated in caramel, it stores well (unlike plain popcorn) for around 2 to 3 days. So it’s also a great gift!
More Popcorn recipes
Salted Caramel Popcorn
For the popcorn
- 1/4 cup vegetable oil (not required if air popping with a popcorn maker)
- 1/2 cup popping corn (or 3/4 cup if you want a more lightly coated popcorn)
For the caramel
- 1 stick / 125 g butter , chopped
- 3/4 cup white sugar
- 2 tablespoons honey (or maple syrup)
- 1/2 teaspoon salt - for caramel
- Sea salt flakes extra
- Pop the popcorn in a popcorn maker or on the stove (see step 2)
- Make popcorn on the stove: Heat oil in a large pot over medium heat (I use a stock pot for 3/4 cup of popping corn). Add a few pieces of popcorn - if the corn slowly spins in the oil then the oil is hot enough.
- Add remaining popcorn and cover with a lid. Once the popcorn starts popping, shake the pot gently every now and then.
- Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a large bowl.
- Make caramel: Combine the butter, sugar, honey and 1/2 teaspoon of salt over medium heat.
- When butter is melted, stir to dissolve the sugar.
- Bring mixture of a boil, then boil uncovered for 6 to 8 minutes until it is a dark golden brown colour.
- Remove from heat and pour straight over popcorn. Stir quickly until popcorn is evenly coated.
- Spread on baking tray (you may need 2 if you used 3/4 cup of popcorn).
- Sprinkle with sea salt, to taste.
- Bake for 1 hour at 110C/230F, tossing 3 times.
- Set aside to cool. Break into pieces and serve.