Caramel Popcorn


The ultimate caramel popcorn! With a dainty, firm, in any event, covering of caramel on each piece, this caramel corn stays fresh for weeks. Make this with or without corn syrup –I’ve found the ideal substitute that works 100% splendidly!



1/4 cup (60ml) vegetable oil (not required if air flying with a popcorn creator)

1/3 cup popping corn (10 cups popcorn, Note 1 for lighter caramel inclusion)


100g/7 tbsp butter, unsalted

1 cup (220g) brown sugar, stuffed

1/2 cup (170g) corn syrup, light (substitute glucose, Note 2)

1/2 tsp salt

1 tsp vanilla concentrate

1/2 tsp baking pop



Warmth oil in a huge pot over medium warmth. Include a couple of bits of popcorn and hold up until it pops, at that point rapidly evacuate.

Include remaining popcorn, lift-off stove to shake and spread corn out equally. Spread with a cover. When the popcorn begins flying decisively, shake the pot tenderly once.

Expel from heat when the popping stops (when you can check to 3 among pops) and move to a!) (huge bowl. You need 10 cups of popcorn.


Preheat broiler to 110°C/230°F.

Liquefy margarine in a saucepan over medium warmth.

Include sugar, corn syrup, and salt. Mix until simply joined.

At the point when it begins to bubble, stew for 4 minutes – Don’t Mix!

Expel from heat at that point rapidly speed in vanilla and preparing pop. At the point when you quit whisking, the caramel will froth and increment in volume.

Rapidly pour straight over popcorn, hurl until caramel cools and begins to solidify.

Heating TO Fresh:

Spread popcorn on 2 heating plate.

Heat for 45 minutes, hurling at regular intervals or somewhere in the vicinity. Caramel will remelt for the initial 2-3 hurls – hurling covers popcorn all the more equitably with caramel. (In the case of utilizing glucose, heat further 15 minutes).

Expel from stove, leave to cool. Tenderly break into pieces and serve. Remains fresh 2 – 3 weeks!

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