Description
Caramel popcorn is much easier to make than you think! Homemade caramel popcorn is made by coating freshly popped popcorn with a honey caramel mixture, then baking in the oven until set. This post is the ultimate guide on how to make the best caramel popcorn at home.
Ingredients
Scale
- 90g popcorn kernels of your choice, freshly popped
- 115g light or dark brown sugar
- 85g unsalted butter, cut into chunks (cold from the fridge is fine)
- 75g honey
- 1 tsp kosher salt
- 1/2 tsp vanilla extract or vanilla bean paste
- ½ tsp baking soda, sifted
- Flaky sea salt to finish (optional)
Instructions
- Preheat the oven to 250°f / 120°c. Line two baking sheets with Parchment Paper, clipping with binder clips if desired.
- Spread popcorn onto one of the baking sheets. Remove two big handfuls of popcorn and place in a small bowl.
- In a medium saucepan, combine the brown sugar, butter, and honey. Place over medium heat and cook, stirring often, until butter has melted and the sugar has dissolved. Bring to a boil, and cook until it registers 250°f / 121°c on a thermometer.
- Remove from the heat and add the salt and vanilla, then add the baking soda and whisk to combine. It will foam up, so use caution. Pour the caramel over the popcorn. It is ok to just pour one big puddle of it and mix it around afterward.
- Stir well to combine - this may feel like it is going to take a while but just keep stirring. Once most of the popcorn is covered with the caramel, add one big handful of the reserved popcorn and stir to incorporate.
- Place the baking sheet into the oven and bake the popcorn for 30 minutes, stirring well every 10 minutes. Remove from the oven and add the remaining plain popcorn, and mix lightly to incorporate. Sprinkle with flaky sea salt.
- Transfer half of the popcorn to the second sheet pan, then using your hands, separate out the pieces of popcorn so that none of them are touching.
- Leave to cool completely, about 30-40 minutes, then transfer to an airtight container.
Notes
Have your baking soda pre-measured and your popcorn on the sheet pan before starting the caramel as it can go quite quickly.
If you are not using kosher salt, use less as it is likely more salty (see notes above the recipe)