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Homemade Caramel Popcorn

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  • Total Time: 25 minutes
  • Yield: 4 quarts 1x

Ingredients

Units Scale
  • 10 cups popped popcorn (about 1 cup popcorn kernels popped on the stove, not microwave popcorn)
  • 1/2 cup water
  • 1 cup + 2 tablespoons granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup + 1 tablespoon light corn syrup
  • 5 tablespoons unsalted butter, at room temperature
  • 2 teaspoons baking soda
  • 1 tablespoon + 1 1/4 teaspoons Kosher salt

Instructions

  1. Place a large metal bowl or pot in the oven set at 350 degrees.
  2. In a large saucepan, combine the water, granulated sugar, brown sugar, corn syrup, and butter. Cook over medium-high heat, stirring frequently, until the mixture reaches 300 degrees F (it will be quite bubbly, be careful.)
  3. While the mixture is heating, remove the bowl/pot from the oven and fill it with the popcorn.(The caramel will distribute more easily in a heated bowl.)
  4. Remove the caramel mixture from heat and immediately stir in the baking soda and salt. The mixture will foam up quite a bit. Stir in nuts if you would like, then pour the caramel over the popcorn in the heated bowl/pot.
  5. Using 2 wooden spoons sprayed with cooking spray, gently fold the popcorn and caramel together until the caramel is evenly coating all of the popcorn. Spread caramel corn out on to 2 rimmed baking sheets to cool. Break up any large clusters of caramel corn as needed.
  6. Store in an air-tight container. Caramel corn is best if enjoyed within 2-3 days.

Notes

Adapted from Bouchon Bakery Cookbook by Thomas Keller

Find it online: https://kitchenjoyblog.com/homemade-caramel-popcorn/