Caramel Popcorn Recipe

Prep Time5

Cook Time10

Total Time15

Servings1 bowl

AuthorSharmilee J

Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. I used my pressure cooker.
Swirl the pan so that oil coats on all sides.
Once oil is heated add 1-2 popcorn kernels to check.Make sure to buy popcorn kernels and not normal corn kernels.
It will pop up in few seconds.This is the right temperature we need.
Now add ½ cup popcorn kernels. Give a quick stir.
Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.
It will start popping.Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.
Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.
Open and give a quick mix. Remove from flame. Give a quick stir – Check to see if all the seeds are completely popped. Transfer to a bowl and set aside.

Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.
Give a quick mix. Add 2 tablespoon water.
Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.
Give a quick mix. It will become frothy like this. Add prepared popcorn.
Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes. Spread it on a baking sheet.
Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.

Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.
Do not disturb for few seconds until the edges start to brown. Keep stirring with a laddle.It will start to change color. Keep stirring and cooking in low flame. The color changes from light shade to dark color.
Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.
Now add 1 tablespoon butter. Keep stirring it becomes frothy. Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.
Give a quick mix. Add popcorn to it. Mix well until evenly coated. Switch off.
Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.

Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.

Nutrition Facts

Caramel Popcorn Recipe

Amount Per Serving (75 g)

Calories 303 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 10g

Cholesterol 11mg4%

Sodium 75mg3%

Potassium 30mg1%

Carbohydrates 36g12%

Fiber 0.4g2%

Sugar 34g38%

Protein 1g2%

Vitamin A 134IU3%

Vitamin C 0.3mg0%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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