Homemade Caramel Popcorn
Yield: 6 servings
Calories: 521kcal
This homemade caramel popcorn recipe has the perfect crunch as you bite into each handful of candy coated kernels.
Ingredients
Popcorn
- 3 tablespoons vegetable oil
- ½ teaspoon kosher salt
- ¼ cup corn kernels, 3 cups popped corn for recipe
- ¼ teaspoon ground cinnamon
Caramel Coating
- ¾ cup granulated sugar
- 2 tablespoons water
- 1 ¼ cups peanuts, dry roasted unsalted
- 1 pinch kosher salt
- 2 tablespoons unsalted butter
Special Equipment
Instructions
Popcorn
- In a large heavy pot (5-6 quarts size), heat the oil and ½ teaspoon salt over medium-high heat. Add 1 to 2 kernels and cover pot. When the kernels pop, immediately insert the ¼ cup of kernels and cover pot.
- Gently shake the pot, sliding it over the burner until the popping slows to a few seconds between pops. This should take around 4 to 5 minutes. Listen for the popping to stop. Turn off the heat and pour popcorn on a sheet pan to cool.
- In a medium-sized bowl, add 3 cups of the cooled popcorn. Sprinkle cinnamon over the popcorn. Toss until evenly coated.
Caramel Coating
- Lightly spray a sheet pan with baking spray. Grease the bottom of a spatula with the baking spray.
- In a large saucepan, combine sugar with two tablespoons of water. Cook over medium heat, occasionally stirring until the sugar is dissolved and the liquid is clear. Use a heat stable on-metallic spoon for stirring.
- Add the peanuts and pinch of salt. Increase heat to high and cook, constantly stirring, until the sugar begins to turn amber at the edges. About 2 to 3 minutes. The sugar will look granular but will melt into caramel with time.
- Continue cooking and stirring to even out the color for another 4 to 6 minutes, until the caramel is liquid and medium amber in color. Be careful as the caramel can burn if cooked too long.
- Turn off heat and remove the pan from the stove. Add the butter, and quickly stir.
- Immediately add 3 cups of popcorn and stir until evenly coated with the caramel.
- Carefully and quickly pour the caramel popcorn mixture onto the greased sheet pan. Using the greased spatula, spread into a thin layer. Do not touch the caramel popcorn because it is extremely sticky and hot.
- Cool at room temperature for 1 hour or until the mixture completely cools and hardens.
- Break the caramel popcorn into small clusters and store in an airtight container for up to 5 days.
Notes
- Recipe Adapted from: “Baking Out Loud” by Hedy Goldstein
Nutrition
Calories: 521kcal | Carbohydrates: 39g | Protein: 14g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 11mg | Sodium: 334mg | Potassium: 377mg | Fiber: 5g | Sugar: 32g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.9mg
Recipe Link