The Best Gourmet Caramel Popcorn
I’ve never really been a huge fan of popcorn, mostly because it gets stuck in my teeth (LOL). But as a child, it was a super special treat. I enjoyed visiting my pastor and his wife at their home. She always made delicious popcorn and pineapple punch on the stove before we played an intense Bible trivia game. Those memories are true treasures to me, so I wanted to bring some of my childhood to my kids. This recipe is tasty, easy to make, and perfect for Fall. I take that super delicious buttery popcorn base and add a caramel sauce for sweetness. I’m here to show you how to make The Best Gourmet Caramel Popcorn at home!
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When I think about my childhood, I have many memories of when popcorn was involved, most of them being a special occasion. If you are going to a movie theater, you buy popcorn. If it was home movie night, you got to have some popcorn. Great popcorn is the answer for classroom parties with minimal mess and cleanup. It’s one of those treats that seems to accompany all of the “fun” things in life, and for good reason. Popcorn is easy to eat (with your hands). It’s salty and pairs perfectly with an ice-cold coke. And finally, it can be customized with lots of toppings to make a variety of flavors.
This quick caramel sauce is so delicious and shouldn’t be intimidating to make at all. Grab your ingredients and a timer, and you are well on your way! I think it’s also fun to add other elements to your popcorn. For example, you could add different types of nuts for the perfect crunch or even chop up a variety of candy bars or cookies to sprinkle in your popcorn bowl. My children and I have even tried strange combinations like sour worms, jellybeans, and coconut flakes.
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Once you’ve mastered making caramel popcorn at home, you won’t waste any more money on those overpriced holiday popcorn tins. (Don’t get me wrong, they are cute and work well as gifts, but it’s much cheaper to make your own and super fresh!) Besides, do you know how special it would be for you to gift your homemade caramel popcorn to friends and family? They would be so happy and impressed!
Create a Popcorn “Charcuterie” table with everything from sweet and salty to adventurous and bizarre! Here are some examples:
Salty flavors:
- Cheddar Cheese – Think Cheeto’s meets popcorn, and you’re in business!
- Dill Pickle – This tangy flavor is super popular among the younger crowd. The sourer, the better.
- Hot and Spicy – Hot Cheetos have practically taken over the food industry, and popcorn hasn’t escaped that. For those with daring tastebuds, this popcorn will have you reaching quickly for that soda to cool down!
Popular Flavors (Sweet):
- Kettle Corn – A classic favorite. It’s where sweet and salty are perfectly balanced and in harmony.
- White Chocolate – A decadent sweet popcorn for those who want popcorn to become dessert. Have a sweet tooth? This flavor is the answer.
- Caramel Corn Crunch – Take this delicious caramel corn recipe and add crushed pretzels for that nice crunch.
How was popcorn discovered?
Click here for the history of popcorn, where it came from, and its place in culinary history!
Tips for The Best Gourmet Caramel Popcorn:
- Always do a test kernel before starting. Don’t skip this step because it will let you know if your oil is ready.
- Instead of vegetable oil, feel free to use butter, but watch it closely because butter tends to burn.
Make The Best Gourmet Caramel Popcorn with me on YouTube!
The Best Gourmet Caramel Popcorn Ingredients:
- 2 sticks of salted butter
- 1 cup yellow corn kernels (Makes about 10 cups of popped popcorn)
- 1 cup brown sugar
- 3 Tablespoons of vegetable oil (substitute coconut oil for a healthier option and a contrast of flavor)
- 1/2 Teaspoon baking soda
- 1 Teaspoon almond or vanilla extract
The Best Gourmet Caramel Popcorn Instructions:
- First, pour the vegetable oil into the large pot and heat it medium-high.
- Second, place one corn kernel into the pot and cover it with a lid. This is the “test” kernel. Once this test kernel has popped, take it out and then pour the cup of corn kernels into the pot.
- Third, after pouring the corn kernels into the large pot and placing the lid on it, give the pot a good shake to spread the kernels into a single layer on the bottom.
- Next, wait for the kernels to start popping vigorously, and then place the lid slightly to the side to let the steam escape the pot.
- Then, shake the pot occasionally to ensure no kernels get stuck on the bottom and burn.
- Whenever the popcorn has almost stopped popping, take it off the heat.
- Pour the warm popcorn on a large surface lined with parchment paper.
- Then, salt the popcorn and go through it, removing all the kernels that didn’t pop. You don’t want anyone biting into a hard kernel unexpectedly and breaking a tooth.
Making the caramel:
- First, place the 2 sticks of butter into the pot and melt it on medium heat.
- Second, add the brown sugar and whisk well. You need to whisk the butter and sugar until they are completely combined. You will know this has happened when there is no more separation between the two. In other words, if you can still see a layer of butter sitting on top of the brown sugar, it must be whisked more.
- Third, increase the heat to medium-high. Once the butter and sugar mixture starts bubbling, set a timer for 4 minutes, and don’t stir anymore.
- Next, add the almond or vanilla extract, whisk to combine, and set a timer for 1 minute.
- Then, add the baking soda and whisk one final time.
- Now, you can pour this hot caramel sauce on the popcorn.
- Use tongs or a spatula to stir the popcorn until it is coated in caramel. (Once the mixture has cooled slightly, I use my hands. But be careful; you certainly don’t want to burn yourself.
- Finally, enjoy this deliciously sweet and salty treat with your friends and family!
Storage for The Best Gourmet Caramel Popcorn:
- Store leftover popcorn in an airtight container or a Ziploc bag at room temperature for 4 days.
What are the Macros for The Best Gourmet Caramel Popcorn?
Makes servings (Nutritional information below is for 1 serving = 1 cup)
- Calories – coming soon
- Protein – coming soon
- Carbs – (net)
- Fat – coming soon
Check out some of my other Fall snack ideas!
Chocolate Salted Caramel Apple Bark
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The Best Gourmet Caramel Popcorn
Equipment
- 1 large heavy bottomed pot with lid
- 1 medium sauce pan
- Parchment paper
Ingredients
- 2 sticks of salted butter
- 1 cup yellow corn kernels Makes about 10 cups of popped popcorn
- 1 cup brown sugar
- 3 Tablespoons of vegetable oil substitute coconut oil for a healthier option and a contrast of flavor
- 1/2 Teaspoon baking soda
- 1 Teaspoon almond or vanilla extract
Instructions
- First, pour the vegetable oil into the large pot and heat it medium-high.
- Second, place one corn kernel into the pot and cover it with a lid. This is the “test” kernel. Once this test kernel has popped, take it out and then pour the cup of corn kernels into the pot.
- Third, after pouring the corn kernels into the large pot and placing the lid on it, give the pot a good shake to spread the kernels into a single layer on the bottom of the pot.
- Next, wait for the kernels to start popping vigorously, and then place the lid slightly to the side to let the steam escape the pot.
- Then, shake the pot occasionally to ensure that no kernels get stuck on the bottom and burn.
- Whenever the popcorn has almost stopped popping, take it off the heat.
- Pour the warm popcorn on a large surface lined with parchment paper.
- Then, salt the popcorn and then go through it, making sure to remove all the kernels that didn’t pop. You don’t want anyone biting into a hard kernel unexpectedly and breaking a tooth.
Making the caramel:
- First, place the 2 sticks of butter into the pot and melt it on medium heat.
- Second, add the brown sugar and whisk well. You need to whisk the butter and sugar until they are completely combined. You will know this has happened when there is no more separation between the two. In other words, if you can still see a layer of butter sitting on top of the brown sugar, it must be whisked more.
- Third, increase the heat to medium-high. Once the butter and sugar mixture starts bubbling, set a timer for 4 minutes, and don’t stir anymore.
- Next, add the almond or vanilla extract, whisk to combine, and set a timer for 1 minute.
- Then, add the baking soda and whisk one final time.
- Now, you can pour this hot caramel sauce on the popcorn.
- Use tongs or a spatula to stir the popcorn until all of it is coated in caramel. (Once the mixture has cooled slightly, I use my hands. But be careful; you certainly don’t want to burn yourself.
- Finally, enjoy this deliciously sweet and salty treat with your friends and family!
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