After 6 attempts, Mum and I finally nailed our caramel popcorn recipe tonight and it’s delicious! Making the popcorn is dead easy (see Swedish Chef’s instructions above). Making the caramel takes a bit more finesse. I found it’s very easy to burn the sugar. Take the pan off the heat immediately if you sense it happening. I fluffed it twice before I figured out how to regulate the heat. Also, make sure none of the unpopped kernels make it into the mix. They’re hard to see in the caramel and I don’t want anyone to crack a molar.
Caramel Popcorn Recipe
1 cup sugar
115 grams butter
1 tablespoon honey
1/2 teaspoon bicarb soda
1/2 cup slivered almonds or pistachios
1/2 cup popping corn
Preheat the oven to 140°C. Melt put the sugar in a large pot or pan over a high heat. You can shake the pan but don’t stir, the sugar will crystalise on the spoon. If you smell it starting to burn remove from the heat immediately. Once it’s melted and gone a golden brown colour, add the butter and start stirring the mixture constantly with a wooden spoon. when the butter is dissolved, add the honey, continue stirring. Finally, add the bicarb soda.
When the caramel is ready add the popcorn to the pot and stir through until all the popcorn is covered. Pour out onto a baking tray lined with baking paper. Flatten out and put in the oven for 10 minutes.
Leave a comment below and let us know how many hours your caramel popcorn lasted before it was completely scoffed…