The Best Caramel Popcorn Recipe

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 that I would enjoy when I visited my pastor and his wife at their home. She would always make home-made popcorn on the stove and pineapple punch right before we would play an intense game of Bible trivia. Those memories are true treasures to me and so I wanted to bring a little bit of my childhood to my own kids. This recipe is so tasty and so easy to make. Let me show you how to make The Best Caramel Popcorn Recipe!

the best caramel popcorn recipe:

Equipment needed:

• 1 large pot with lid (for making popcorn)
• 1 medium sized pot (for making caramel)
• Parchment paper

Fridge items:

• 2 sticks of salted butter

Pantry items:

• 1 cup yellow corn kernels (Makes about 10 cups of popped popcorn)
• 1 cup brown sugar
• 3 Tablespoons of vegetable oil
• 1/2 Teaspoon baking soda
• 1 Teaspoon almond or vanilla extract

Seasonings/Spices:

• Salt to taste

the best caramel popcorn recipe instructions:

Making the popcorn:

• First, pour the vegetable oil into the large pot and turn the heat on medium high.

• Second, place one corn kernel into the pot and place the lid on the pot. 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 the pot, then 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 in order to let the steam escape the pot.
• Then, shake the pot every now and then to make sure 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 all of the popcorn and make sure to remove all of 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 really 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 needs to be whisked some more.

• Third, increase heat to medium high and 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 are ready to pour this hot caramel sauce on top of the popped popcorn.

• Use tongs or a spatula to stir the popcorn until all of it has been coated by the caramel. (Once the mixture has cooled slightly, I use my hands. But be careful because you certainly don’t want to burn yourself.
• Finally, enjoy this deliciously sweet and salty treat with your friends and family!

watch me make it here!

how was popcorn discovered?

Click here for the history of popcorn, where it came from, and its place in culinary history!

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The Best Caramel Popcorn

Jessie and Seasonal, Southern Living in Spanish

This sweet and salty treat is chewy, crunchy, and perfect for a family movie or game night! It's so simple to make that you won't ever go back to that pre-packaged microwaveable popcorn!

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Course Snack

Cuisine American

Equipment

• 1 large pot with lid (for making popcorn)
• 1 medium sized pot (for making caramel)
• 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
• 1/2 Teaspoon baking soda
• 1 Teaspoon almond or vanilla extract
• Salt to taste

Instructions

 

Making the popcorn:

• First, pour the vegetable oil into the large pot and turn the heat on medium high.
• Second, place one corn kernel into the pot and place the lid on the pot. 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 the pot, then 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 in order to let the steam escape the pot.
• Then, shake the pot every now and then to make sure 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 all of the popcorn and make sure to remove all of 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 really 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 needs to be whisked some more.
• Third, increase heat to medium high and 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 are ready to pour this hot caramel sauce on top of the popped popcorn.
• Use tongs or a spatula to stir the popcorn until all of it has been coated by the caramel. (Once the mixture has cooled slightly, I use my hands. But be careful because you certainly don’t want to burn yourself.
• Finally, enjoy this deliciously sweet and salty treat with your friends and family!

Keyword buttery, caramel, Popcorn, salty, Sweets