The secret to a great caramel popcorn, is the thin crispy coating of caramel is baking soda and baking the popcorn to dry it out. This caramel corn, stays crispy for 2+ weeks.
Details
Prep time
10 minutes
Cooking time
55 minutes
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Ingredients
- Popcorn
3/4 cup popcorn
100 ml vegetable oil
- Caramel
100 grams butter, unsalted
1 cup brown sugar
1/2 cup liquid glucose
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda
Directions
- Cook popcorn to packet directions.
- Caramel
- Preheat oven to 100C./ 230F.
- Place popcorn in a large bowl, big enough to hold all your popcorn.
Melt butter in a saucepan over medium heat.
Add sugar, liquid glucose and salt. Stir until just combined.
When it starts to bubble, simmer for 4 minutes, do not stir. - Remove from heat and whisk in vanilla and baking soda.
Quickly pour caramel over popcorn, toss till caramel cools and starts to harden. - Spread popcorn on trays.
Bake 60 minutes, toss every 10 minutes . Remove from oven, leave to cool. Break and eat.
