Caramel popcorn always makes the whole place smell sweet and it reminds me of the movie theatre, of that moment when the movie is just about to start. This is the best description I have for when I make this recipe with my sister. She loves both savory and caramel popcorn and I ahev to say even I love them now too.Jump to Recipe
I am really not much of a fan of popcorn, because I once almost choked while on a date in the movies. I had to get out of there running to get to the bathroom where I was finally able to take a piece of popcorn out of my throat. I was so embarrassed. Now, it is just a funny story. Anyways, ever since then I don´t enjoy popcorn as much.
One person that does love popcorn (as I think I mentioned in one of our posts) ir our dad. I do not know if he likes better the savory or caramel pop corn, but he sure likes going to the movies and buy a bucket of popcorn. He likes them combined (both caramel and savory) and eats them together. That always makes everyone happy even if the movie is a complete disaster.
Nowadays, since we do not have a microwave, my sister buys corn kernels and makes her own homemade popcorn which is a bit more healthy because you can decide how much butter to put on them or even not use any at all.
Making homemade popcorn is not difficult at all, but you do have to practice. She now does it perfectly, but usually always makes them savory. Whe then once tried making them with caramel and they were just amazing, so we decided to work on the recipe and upload it.
This caramel popcorn recipe does not call for corn syrup as other recipes since we prefer not using this ingredient whenever we can avoid it. This is a perfect snack to make an at home movie night, plus it is perfect for a big group.
If you like this recipe you have to see our brownie cookies.
For the popcorn:
- 1/4 C corn kernels
- 3 tbsp (1.52 fl oz) (45 ml) vegetable oil , soft flavored (not olive)
For the caramel:
- 1/2 C (3.95 oz) (112 gr) unsalted butter
- 1 1/4 C (8.8 oz) (250 gr) azúcar moreno
- 1/2 tsp (0.123 oz) (3.5 gr) salt
- 2 tsp (0.34 fl oz) (10 ml) vanilla extract
- 1/2 tsp (0.123 oz) (3.5 gr) baking soda
For the popcorn:
- Put a medium size bowl on the stove over medium heat with some oil in it. Add in the corn kernels and wait for all to start heating for 4 to 5 minutes.
- Once the first corn kernel pops, cover the pot with a lid and let the rest pop (it will happen fast).
- Take out of the heat once they have all popped so they do not burn.
- Put the popcorn in a bowl to then cover them with the caramel.
For the caramel and to assemble:
- Preheat the oven to 375º F (180º C). Line a baking sheet of about 17 x 13 inches (45 x 33 cm) with parchment paper.
- Put a pan over medium heat on the stove. Put the butter there and let it melt.
- Add in the sugar and salt and mix until well integrated. Once it starts to form bubbles, let it cook for 4 minutes stiring non stop.
- Take the pan out of the heat, add in the vanilla and baking soda and stir using a rubber spatula.
- Quickly pour the caramel over the popcorn and mix using the same spatula until all of them are coated.
- Put the popcorn on the baking sheet and spread them evenly. Bake for 30 minutes until they are crunchy (it is important to stir them a little every 10 minutes for them to properly cook.).
- Take out of the oven and let it cool down. They will last crunchy for up to 2 weeks.