Homemade caramel popcorn recipe, so easy to make, addictive to the max, a delicious candy to share with friends and family!
As far as I can remember, I have always loved crunchy caramel popcorn. Back when I was living in Switzerland, we could buy bags of caramel or chocolate popcorn, when I started eating those I could never stop until the bag was empty.
I have emigrated to Southern France a few decades ago and there is no such confection here. I cannot say I have missed it so badly you know, silhouette wise… and I can indulge whenever I go back and visit my parents.
Still, I love to make candies or confection and I had to give it a try. It is really so easy and fast to make but the caramel is not just made of sugar and water, it is a confection caramel.
You will need a candy thermometer as it is mandatory that the caramel be heated precisely to 300°F (149°C). Candy thermometers are easily found online, they are not expensive and last for long.
When making candies, you need to have all your ingredients measured and ready to use, you do not want to run around looking for this or that. Watch your pans at all time, don’t go doing something else or answer the phone. It is very important to measure all your ingredients with a scale.
If you like to make candies you might be interested by my recipes for Baileys Double Chocolate Bark or Almond and Pistachio Nougat. Also please check my "sweet" category for more desserts and snacks propositions.
1 cup (220 g.) popcorn kernels
1 1/2 cups (300 g.) granulated white sugar
1/2 cup (105 g.) light brown sugar
1/2 cup (120 ml) light corn syrup
1/2 cup (120 ml) water
4 tbsp. (55 g.) butter
1 tsp baking soda
2 large wooden spoons
1 large baking sheet
Into a large pot over medium/high heat, add the popcorn kernels, cover with a lid and cook until all the kernels are popped, set aside to cool
Spray a large bowl with non-stick cooking spray or butter it and add the cooled popcorn, set aside
Into a medium saucepan (do not use a small pan as when we will add the baking soda, the caramel will foam and double in size), add the sugars, water, light corn syrup and butter, bring to boil stirring from time to time, clamp the thermometer so as it does not touch the bottom of pan and cook away until the caramel reaches 300°F (150°C), remove from heat, add the baking soda and stir until all incorporated
Immediately pour all the caramel on top of the popcorn, toss with the two large wooden spoons until all the popcorn is coated
Spread the popcorn onto a large baking sheet and start to separate it into bite size with 2 spoons or forks, you will quickly be able to do it with your hands once the popcorn gets lukewarm. Let cool completely.
Store for a few days into an airtight container, if the caramel becomes sticky, refrigerate and take out a few minutes before eating
To clean up your pans, boil some water, pour it into your pans and wait about 5 minutes, the caramel will completely melt and you will be able to effortlessly clean them
Recipe from Stephanie Jaworski, click here for her method
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