I consider popcorn to be my ultimate guilty pleasure. The extra salted goodness accompanied by chilled cola in a movie theatre or a huge batch of warm, home popped corn—I can scarf down popcorn in any shape or form. So imagine my delight when I came upon a few recipes that attempted to make caramel popcorn at home!
I can now. very easily, say that homemade caramel popcorn beats the hell out of any other popcorn. I have almost (almost!) come close to finishing a whole bowl myself.
And when a party rolls around, I shall be the perfect hostess welcoming you with your own bag full.
- 1 Tbs Vegetable Oil
- Popcorn Kernels
- 125 gms Butter
- 170 gms Sugar
Mixing things up
Make the popcorn. Warm 3 corn kernels and the oil in a large lidded saucepan over medium heat. When the kernels pop, add the rest of the corn kernels to the pan, shake to coat with oil, and put the lid on the pan. Pop the corn, shaking the pan occasionally, until the popping slows. Empty the popped corn immediately into a large heat-proof bowl.
Make the caramel sauce. Melt the butter in a 2-quart saucepan over medium heat. Mix in the sugar until the sugar is completely moistened. Increase the heat to medium high and bring the mixture to a boil. Once boiling, boil for 3-4 minutes while stirring and scraping the bottom of the pan continuously.
Combine the caramel sauce and popcorn. Slowly pour the caramel sauce over the popcorn while stirring the popcorn (it helps if you have a partner for this step — one person pouring while the other stirs the popcorn). Continue stirring the sauce into the popcorn until all of the kernels are coated.
Let cool completely. Let the popcorn cool completely on the baking sheets. Serve immediately or store in an airtight container for up to a week.