Easy Caramel Popcorn Recipe, just like the one you get in movie theatre. Easy to make salted caramel popcorn made with popcorn kernels, brown sugar, butter, vanilla and salt. This recipe for caramel popcorn stays crispy and crunchy even after days and uses just pantry staple without using corn syrup. Easy, step by step guide for making caramel popcorn.
Caramel Popcorn Recipe
I make popcorn at home very often and I always prepare it from scratch. I never buy the packaged microwave or pressure cooker varieties because I prefer keeping it simple and clean.
Making popcorn this way gives me complete control over the oil, salt, and flavours, and it always tastes fresher and lighter.
And it is so easy to make them from scratch, plus it is more cheaper and a little corn will go a long way, plus you can make it whatever flavour you like. See so many advantages. So go get yourselves a packet.
About Caramel Popcorn
It was few weeks before I tried 4700 BC gourmet popcorn. I loved it so much i wanted to recreate it. I have already made a caramel popcorn recipe which doesn't need baking.
This one is made little differently and it needs baking which makes the popcorn crispier and it stays crispy for a long time.
The key to get the perfect texture is with the addition of salt and vanilla. The baking soda added in the caramel sauce makes it more thick and fluffy. This makes the caramel coating around the popcorn more crustier.
Similar Recipes
This is my first and favourite flavours of all the popcorn I have ever made. it is sweet and salty and caramel at the same time. So good to resist.
There are many recipes out there which calls for corn syrup and stuffs like that, many recipes needs oven to make it crispy, but this recipe is very straight forward and it is made with just plain brown sugar, butter, vanilla and salt and turns out so delicious.
All you need is to make popcorn separately. Make caramel sauce and toss both to combine. Baking prepared popcorn in a baking tray is important to ensure the popcorn stays crispy and crunchy for longer.
Ingredients
- Popcorn - use popcorn kernels that are available in stores, specially use popcorn kernels and not regular corn.
- Butter - you can use salted or unsalted butter.
- Brown Sugar - brown sugar has molasses which adds caramel like flavour.
- Vanilla Extract - use pure vanilla for best flavour.
- Salt - a pinch of salt enhances the taste of the popcorn.
Step by Step Pictures
Popping Popcorn
1)Lets start by popping popcorn.I used ½ cup of popcorn kernels for this recipe.
2)Here is my fool proof technique for popping popcorn without burning. Heat oil in a deep pot with fitting lid. Let the oil get slightly hot, add in 3 or 4 popcorn kernels into the oil.
3)Cover the pot and let it heat on medium high heat.
4)After few seconds you will hear the popcorn pop. Let all the 4 popcorn kernels pop. This step ensures that the oil is hot enough to pop all your kernels. Remove this popped kernels out.
5)Add in all the remaining popcorn kernels into the hot oil and give a good mix.
6)Cover the pot with lid and let it pop. Let the heat be on medium high heat.
7)You will see the kernels will start to pop immediately. You will hear the popping sound. At one point the sound of popping will subside, thats when you know all your popcorn kernels have popped.
8)Look all your popcorn kernels have popped.
Pre-preparation
9)Line a baking tray with parchment paper and set aside. Meanwhile preheat oven to 120 degree C. Yes the oven temperature has to be very low.
Make caramel sauce
10)Now make caramel sauce. Take a pan, I prefer using my nonstick pan for this step. Add in butter, you can use salted or unsalted butter. Melt it gently.
10)Add in brown sugar. Brown sugar has molasses in them which adds the caramel like flavour to your popcorn.
11)Add in water. Not too much just a little water helps create pourable sauce.
12)Now you are going to cook this on medium heat. Don't stir too much, let it cook and create thick caramel like sauce. It will take just 4 to 5 minutes.
13)At this point, add in vanilla extract. This is very important.
14)Add in fine salt. This is also important to create the salty caramel taste. Mix vanilla and salt well into the sauce.
15)Now turn off the heat and add in baking soda. As soon as you add baking soda the mixture will begin to foam up.
We are using baking soda to create some volume in the caramel sauce, which ensures the caramel coats the popcorn really well.
16)Mix mix mix. This is important. You will see the mixture gets foamy.
Combining popcorn and caramel
17)Immediately pour the caramel into the popcorn. Toss really well. But be careful because the caramel will be super hot.
18)See the popcorn is coated really well with the caramel sauce.
Baking caramel popcorn (Drying)
19)Now Spread popcorn over the parchment lined baking tray. Spread evenly in a single layer.
20)Place the tray into the oven in the middle rack. Let the popcorn bake on low for at-least 45 minutes to 1 hour. This step ensures the caramel dries and sticks to the popcorn while making the caramel popcorn super crunchy.
21)You have to mix this every 15 minutes for even baking.
22)Thats it after 45 minutes to 1 hour. The caramel popcorn is ready. Remove from oven and allow it to cool completely.
23)Serve or store in an air tight container.
Expert Tips
- You can pop the popcorn a day in advance and store in container.
- Salted or unsalted butter can be used for the sauce.
- Don't skip on the salt and vanilla extract. It adds so much flavor.
- Baking popcorn makes it crunchy and stays crunchy for longer period. Bake popcorn at a low temperature to prevent burning.
Serving & Storage
Store caramel popcorn in an air tight container at room temperature for a week.
FAQ
When stored in an airtight container, it stays fresh for 7-10 days.
Store in a cool, dry place in an airtight container. Avoid refrigeration.
This step ensures the caramel dries and sticks to the popcorn while making the caramel popcorn super crunchy.
📖 Get Recipe
Caramel Popcorn Recipe (Movie Theatre Caramel Popcorn)
Equipment
Ingredients
For Popcorn
- ½ cup Popcorn kernels
- 3 tablespoon Oil
For Caramel Sauce
- ¼ cup Butter 50 grams
- 1 cup Brown Sugar or Jaggery
- 3 tablespoon Water
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
Instructions
- Popping Popcorn- Heat oil in a deep pot with fitting lid. Let the oil get slightly hot, add in 3 or 4 popcorn kernels into the oil. Cover the pot and let it heat on medium high heat. After few seconds you will hear the popcorn pop. Let all the 4 popcorn kernels pop. This step ensures that the oil is hot enough to pop all your kernels. Remove this popped kernels out.
- Now Add in all the remaining popcorn kernels into the hot oil and give a good mix. Cover the pot with lid and let it pop. Let the heat be on medium high heat. You will see the kernels will start to pop immediately. At one point the sound of popping will subside, thats when you know all your popcorn kernels have popped.
- Pre-prep - Line a baking tray with parchment paper and set aside. Meanwhile preheat oven to 120 degree C. Yes the oven temperature has to be very low.
- Caramel sauce - Now make caramel sauce. Take a pan, I prefer using my nonstick pan for this step. Add in butter and Melt it gently.
- Add in brown sugar and water. Cook this on medium heat. Don't stir too much, let it cook and create thick caramel like sauce. It will take just 4 to 5 minutes. Mix in salt and vanilla extract.
- Now turn off the heat and add in baking soda. As soon as you add baking soda the mixture will begin to foam up. Immediately pour the caramel into the popcorn. Toss really well. But be careful because the caramel will be super hot.
- Baking Popcorn - Now Spread popcorn over the parchment lined baking tray. Spread evenly in a single layer. Place the tray into the oven in the middle rack. Let the popcorn bake on low for at-least 45 minutes to 1 hour. You have to mix this every 15 minutes for even baking.
- Once baked, Remove from oven and allow it to cool completely. Serve or store in an air tight container.
Megha
Hi Aarthi,
Over the past 3 yrs I have been trying your recipes and everytime they are foolproof and adapted to Indian ingredients.
Whenever I want to try something new, I go to yummy tummy Aarthi and job done.
Many congratulations on this success.
Keep doing the good work.
Thanks
Megha