I believe that caramel popcorn is the ultimate party treat. beloved by the attendees of children’s birthday parties and grown-up cocktail hours alike. Who doesn't like caramel popcorn - No one.
It’s crunchy, it’s deeply caramelized, and it’s utterly addictive. If your only experience with caramel popcorn is the sticky-sweet stuff that comes Christmas tins, then I insist that you drop whatever you are currently doing and make yourself a batch this afternoon.
It's just a two-step process to make caramel popcorn, First Pop the corn kernel. Then make a simple caramel sauce on the stovetop by boiling butter and brown sugar for a few minutes. Then you coat the popcorn with caramel sauce and bake it in the oven until dry and crispy. You can keep it in a sealed container for several days, It just takes less than an hour to complete the whole process.
INGREDIENTS:
-1/2 cup unpopped corn kernels (10-12 cups popped)
-1 tablespoon vegetable oil
-3/4 cup (1 1/2 sticks) unsalted butter
-1 cup packed brown sugar (You can take regular sugar also)
-1 teaspoon vanilla extract
-1/2 teaspoon kosher salt
-1/4 teaspoon baking soda
EQUIPMENT:
-Large lidded saucepan
-Large heatproof mixing bowl
-saucepan
-Heatproof spatula
-2 baking sheets
-Parchment paper
INSTRUCTIONS
- Gather ingredients and equipment.
This step is at first because it is a very crucial part and once you start making the caramel sauce, everything comes together quickly so have all the ingredients and equipment you need handy.
Arrange two oven racks in the top and bottom third of the oven and preheat the oven to 250°F or 200°C. If you have a microwave then you can use convection mode and it is perfectly fine. Line the baking sheets with parchment or silpats.
2.Make the popcorn.
Warm the oil in a large lidded saucepan over medium heat and 3 corn kernels. When the kernels pop, add the rest of the corn kernels to the pan, shake to coat with oil, and put the lid on the pan. Pop the corn, shaking the pan occasionally, until the popping slows. Empty the popped corn immediately into a large heat-proof bowl. This makes about 10 cups of popcorn; make the popcorn in two batches if your pan is not large enough.
3.Make the Caramel sauce.
Empty the 1 cup brown sugar on a saucepan. Put it on medium heat until the sugar starts to melt. Then add the butter in the pan and mix it well until the sugar and Butter is moistened. Then increase the heat from medium to high and bring the mixture to a boil. Once the mixture starts boiling and when you see air bubbles are forming immediately turn off the stove after 10 to 15 seconds. (Because when you boil it too much then the sugar gonna taste bitter).
4.Add rest of the ingredients.
While stirring off the heat, add the vanilla, salt, baking soda, and any extras, and stir until combined. The sugar mixture will bubble up violently. Continue stirring until you form a thick, glossy sauce.
5.Coat the caramel sauce on the Popcorn.
Pour the caramel sauce on the popcorn while stirring the popcorn. Keep mixing the caramel sauce and the popcorn until the caramel is well coated in on the popcorn.
6.Bake it.
Spread the popcorn on a baking sheet and make sure it popcorn spreads evenly on the baking sheet if the baking sheet is too small then divide it into two halves. if popcorn clumps together then don't worry its perfectly fine. Bake for 1 hour and keep stirring every 15 minutes and breaking up any if clumps are found.
7.Resting Time.
Let the popcorn cool completely and then just dig in!!, serve it immediately or you can save it for later just keep it in an airtight sealed container.