Caramel popcorn can be made at home? Yes, with ingredients you have in your kitchen. Quick video, step by step pictures.
I love the sweet popcorn over salted whenever I go to theaters. Here in Singapore, we can ask for mixed too, so a little bit of this and that. Perfect to enjoy while watching movie. Sigh, that reminds me of watching movie frequently before 😪 Now the theaters are open, but yet it’s not the same feel to go and watch.
I wanted to try caramel popcorn at home but was really worried if I would end up in a flop attempt. So I postponed to try today, though I had the plan to post this week. So today first things first, I gave it a try and it turned out amazing. In love with the lovely golden colour of this sweet popcorn. Anf the shiny glaze 😍🤩
Check out my caramel pori urundai
Caution: Caramel is super hot and please never touch the hot caramel with bare hands. Work carefully. Use appropriate bit pots to avoid it ending up in your skin.
Caramel popcorn, homemade caramel popcorn
Ingredients
- 1/4 cup corn kernels dried popping corn
- 2 tbsp coconut oil
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tbsp butter
Instructions
- First lets make basic popcorn. Heat oil in a pot enough to hold the popcorn.
- Once hot, add the corn kernels and give it a stir. No need to keep stirring but just one time.
- When it starts to pop, cover with a lid, with slightly opened for the steam to escape.
- At one point of time, the popping will reduce. Give it a shake. If you don’t see popping for a continuous 30 sec. Switch off the flame.
- Now lets move on to make caramel popcorn.
- Heat sugar in a heavy bottomed pan. Let it melt in medium heat. There will be golden hue as it melts.
- Do not over mix as there is chance of crystallization. At the same time, don’t let it burn (deep dark in colour). So keep the flame low or medium.
- Once all the crystals melt and you have a liquid golden coloured syrup, add butter and salt. Mix well.
- Switch off the flame and immediately add popcorn to it. Mix well to coat well in the heat itself.
- Spread over a tray and let it cool for 5 mins.
Video
Notes
Caramel popcorn method:
- First lets make basic popcorn. Heat oil in a pot enough to hold the popcorn.
- Once hot, add the corn kernels and give it a stir. No need to keep stirring but just one time.
- When it starts to pop, cover with a lid, with slightly opened for the steam to escape.
- At one point of time, the popping will reduce. Give it a shake. If you don’t see popping for a continuous 30 sec. Switch off the flame.
- Now lets move on to make caramel popcorn.
- Heat sugar in a heavy bottomed pan. Let it melt in medium heat. There will be golden hue as it melts.
- Do not over mix as there is chance of crystalization. At the same time, don’t let it burn (deep dark in colour). So keep the flame low or medium.
- Once all the crystals melt and you have a liquid golden coloured syrup, add butter and salt. Mix well.
- Switch off the flame and immediately add popcorn to it. Mix well to coat well in the heat itself.
- Spread over a tray and let it cool for 5 mins.
I suggest to enjoy immediately. I have not tried storing, but in an airtight container, it should be good for 2-3 days.
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