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Pop the popcorn and place it in a large bowl, removing any unpopped kernels.
Preheat the oven to 120°C (250°F). Line a baking tray with parchment paper.
In a saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt.
Bring the mixture to a gentle boil and let it bubble for 4–5 minutes without stirring.
Remove from heat, then quickly stir in baking soda and vanilla. The mixture will foam.
Immediately pour the caramel over the popcorn and toss until evenly coated.
Spread the coated popcorn on the prepared tray and bake for 45 minutes, stirring every 15 minutes.
Let it cool completely before breaking into clusters.
Serving and Storage Tips
Serve in bowls or paper cones for parties.
Store in an airtight container at room temperature for up to 1 week.
Great for gifting in glass jars or treat bags.
Variations
Add roasted peanuts or almonds before baking for a nutty version.
Drizzle with melted dark chocolate after cooling for a gourmet touch.
For spice lovers, add a pinch of cayenne or smoked paprika to the caramel.
FAQ
Can I use microwave popcorn?
Yes, but choose unbuttered and unsalted versions to avoid clashing flavors.
Is corn syrup necessary?
You can substitute with golden syrup or honey, but texture may vary slightly.
Why is baking soda used?
It creates tiny air bubbles in the caramel, giving it a lighter, crunchier texture.
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