Caramel popcorn is the perfect snack to treat your family and friends. It is easy to make and will disappear in minutes!
Has anyone ever tried the Chicago Mix popcorn from Costco? It’s cheddar cheese and caramel popcorn mixed together. It’s absolutely TO DIE FOR!!! Seriously, I cannot stop eating that thing, and I think it’s good that we don’t buy it very often. 🙂
When we were little, our uncle would give us one of those 3-way popcorn tins for Christmas. I would always get so excited for those, not only because I love popcorn, but as good as the butter and cheddar ones were, I would always go for the caramel popcorn most. It was my favorite! Of course since I was sharing with my sisters, it wasn’t fare for me to eat all the caramel corn by myself, so I had to eat the other flavors equally.
As much as I love that store-bought popcorn, it never hurts to try making some at home. And I most definitely do not mean the microwave kind, but the one you actually do in a pot on the stove. It’s so much more healthier! I only tried caramel popcorn, and I even made the caramel sauce myself. I should have done a double batch of caramel sauce because I like my popcorn with a generous coating of caramel on, but I didn’t have enough heavy cream.
Still, it was SO delicious! We didn’t even wait for the caramel sauce to set, and for about 5 min. our family was gathered around the popcorn munching away until we pretty much ate the whole thing. 🙂
This is a perfect snack to serve at a party, you’ll see it devoured in no time! Plus, you can make more than one batch to have enough to feed an army. Your gonna need it. 🙂
So please try it, and if you did, comment below and tell me how you like it. I mean, I have yet to find someone who doesn’t like caramel popcorn.
Homemade Caramel Popcorn
1/4 cup vegetable oil
1/2 cup popcorn kernels
1 tsp. salt
1 cup granulated sugar
1/2 cup water
3/4 cup heavy cream, warmed slightly, either in a small saucepan or microwave
2 Tbsp. unsalted butter at room temperature
1/4 tsp. salt
1/2 tsp. vanilla extract
Line your counter or a baking sheet with parchment paper. This is where you’ll lay the popcorn to cool after it is done cooking. Also set aside a piece of parchment paper to fit between the opening of the pot and the lid. This will keep your lid clean while the popcorn is cooking for easy clean up.
Add the oil to a large, non stick pot with a lid. Add in a few popcorn kernels, and turn the heat to medium high. As soon as the first kernels pop, you know the oil is hot enough.
Add in the popcorn kernels. Put the lid on the pot, with a piece of parchment paper in between. Every 10 seconds, pick up the pot and shake it really hard for 3 seconds, then return it to the heat for another 10 seconds. Repeat this over and over until the popping noises slow. Remove the pot from the heat and pour the popcorn on the parchment paper. The whole cooking time is about 3 minutes.
Sprinkle the warm popcorn with salt and allow to cool for a few minutes. Meanwhile make the caramel sauce.
In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes. Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off. Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.
Once the caramel sauce has cooled, drizzle it all over the popcorn as evenly as possible tossing it with your hands so that the caramel sauce coats all the popcorn. Let it set for about 5 to 10 minutes.