Caramel popcorn is a popular American snack food. This recipe has been passed down through generations and it’s sure to be as much fun for your family in the kitchen as it is on the couch!
The “best caramel popcorn recipe” is a delicious snack that can be made using just three ingredients. The best part about this recipe is that it’s super easy to make, and the taste is out of this world.
Simply pour caramel over any dessert or snack to take it to the next level. What better food to use for this than popcorn? Crunchy and sweet are two qualities that come to mind when describing this simple homemade Caramel Popcorn recipe.
It’s simple to make as a fast snack, and it’s ideal for movie nights. The taste is buttery caramel, with a crunchy texture and no caramel that adheres to your teeth.
To create it, just prepare a batch of popcorn, then make a caramel (without corn syrup) and combine the two. The caramel to popcorn ratio in this recipe is just right, so each piece of corn is nicely covered. Caramel popcorn is a favorite among the family, and it’s now very simple to prepare at home.
Ingredients for Caramel Popcorn
Use white or light brown sugar for the sugar.
Use salted or unsalted butter in this recipe.
Full-fat milk should be used.
Corn kernels — use uncooked corn kernels of good grade.
Caramel Popcorn: A Step-by-Step Guide
Make the popcorn in a large skillet over medium heat. Cook, stirring occasionally, until all of the kernels have popped. While you’re making the caramel, set it aside.
After melting the sugar, combine the other ingredients. Stir constantly to keep the mixture smooth and free of grains. Toss the popcorn with the caramel and toss to incorporate.
Caramel Popcorn Recipes That Are Simple To Make
If you want your caramel popcorn to be chewier, boil it for a shorter period. Popcorn that has been cooked for longer will be crispier.
If the caramel gets gritty, sugar crystallization has taken place. You have two options for preventing this. You may either add a little acid (like lemon juice) or baking soda, or you can use corn syrup or honey to replace part of the sugar.
Water-absorbent caramel popcorn will turn mushy. Place them on a baking sheet and bake at 250°F for approximately 5 minutes to re-crisp them.
Don’t skimp on the butter; a nice caramel requires it. Remove the milk and replace it with vegetable-based margarine if you don’t want to use dairy.
Caramel may also be made in the microwave. 1 cup brown sugar, 12 cup butter or margarine, 14 cup corn syrup (or glucose), 12 tsp salt, and 1 tsp vanilla extract are all you need. Microwave for 3 minutes, mix, and then microwave for 2 minutes more. Remove the dish from the microwave and add 12 teaspoon baking soda. Pour the caramel over top.
You are welcome to create your own caramel popcorn mix. Chopped Reese’s peanut butter cups, almonds, or M&Ms may be added.
How to Keep Caramel Popcorn Fresh
Store the caramel popcorn in an airtight container to keep it crisp and fresh for longer (or a glass jar with a tight-fitting lid). It will keep for up to 2-3 weeks at room temperature.
In a medium saucepan, melt the butter. Add the corn kernels after the butter has melted.
Place a lid on top.
Cook for 5 minutes, or until all of the kernels have popped.
Add the sugar to a clean pan over medium heat and simmer on low heat, stirring constantly.
Cook, stirring occasionally, until the sugar has caramelized.
Slowly drizzle in the milk and butter.
Using a spoon, drizzle the caramel over the popcorn.
Stir the caramel into the popcorn until it is evenly distributed.
Watch This Video-
The “3 ingredient caramel popcorn” is an easy recipe that can be made at home. It only has three ingredients, and it’s super delicious.
Frequently Asked Questions
How does Gordon Ramsay make caramel popcorn?
A: To make caramel popcorn, you need to start with a sugar syrup by heating together granulated sugar and water over medium-high heat until the mixture reaches 280 degrees Fahrenheit. Then add golden syrup or corn syrup in large amounts at once, stirring constantly on high heat for about five minutes. Next remove from heat and let cool before pouring into prepared baking pans that were lined with parchment paper.
Why is my caramel corn not crunchy?
A: Your caramel corn is likely not crunchy because you did not let it cool completely before putting the butter on top.
How do you make Martha Stewart caramel popcorn?
A: You first need to pour a handful of popcorn kernels into the bottom of your pot. Then, you dump in 1/2 cup sugar and 2 tablespoons light corn syrup. The next step is adding 3/4 cups unsalted butter cut into cubes or about 5 sticks melted margarine for an even more tasty result! Finally, mix in salt and vanilla extract to taste before pouring it all on top of the popped kernels with remaining olive oil then pop it up high heat until caramel starts forming at around 350 degrees Fahrenheit.
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