Perfect Caramel Popcorn

This is another recipe from Cupcake Jemma, and once again, it’s great!  This Perfect Caramel Popcorn is basically popcorn made on the stovetop (or using an air popper), followed by a nice coat of homemade caramel. It’s very simple, and very delicious!

The first step is to pop popcorn in a pot over the stove. Add the popcorn kernels to the hot oil and butter, cover the pot, and wait for the plink, plank, and plunk of the exploding kernels. You can also make popcorn using an air popper, if you have one.P1120122

Sprinkle the fresh popcorn with a little bit of salt and set it aside while you make the caramel.

The caramel is made only with sugar and water that turns into a nice amber color, and then some is butter added to it. It process takes a little bit of time, but it’s definitely worth the wait.P1120116

Finally, pour the caramel all over the popcorn, give it a good mix, and spread it on a baking sheet lined with parchment paper or a silicone mat. This will make for a much easier cleanup. The caramel should harden and dry out in a few minutes. After that, break up the chunks of caramel popcorn and enjoy!P1120120

Perfect Caramel Popcorn
Perfect Caramel Popcorn

Warning: It’s extremely difficult to stop eating these!

Perfect Caramel Popcorn



90g popcorn kernels

1 Tbsp unsalted butter

1 Tbsp vegetable oil

1 tsp salt


210 granulated sugar

100 ml water

1 Tbsp unsalted butter


1) In a saucepan, heat up the unsalted butter and vegetable oil until all of the butter has melted and it starts bubbling. Add the popcorn kernels and mix to coat the kernels. Cover the pot; do not uncover the pot until all of the popping has slowed down to 10-15 second intervals, or stopped completely. Shake the pot occasionally to ensure popcorn or kernels do not stick to the bottom of the pot. Pour the popcorn into a separate bowl and sprinkle salt.

2) Put the sugar in a heavy-bottomed pot and pour the water on top. Do not stir the mixture. Place on medium-high heat and wait for the mixture to turn to an amber color. If sugar starts sticking to the sides of the pot, either cover the pot for a minute or use a wet pastry brush and brush the sugar off the sides of the pot. When the caramel is a deep amber color add the butter and mix. The butter will make the caramel foam up. Just keep mixing until the caramel calms down. Immediately pour the hot caramel over the popcorn and mix. Work very quickly to coat all of the popcorn and then spread it out on a prepared baking sheet lined with parchment paper or a silicone mat. Wait a few minutes for the caramel to cool and harden. Break the popcorn pieces up and enjoy!

Recipe from Cupcake Jemma


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