{"id":"0a639cab-6f35-43f6-912d-93b9cb70def3","url":"https://recipestripper.com/recipes/0a639cab-6f35-43f6-912d-93b9cb70def3","source_url":"https://www.recipetineats.com/salted-caramel-popcorn/","title":"Caramel Popcorn","description":"Recipe video above. The secret to a great caramel popcorn that's evenly coated with caramel with a thin, crispy coating of caramel (rather that globs of sticky caramel) is baking soda and baking the popcorn to dry it out. This caramel corn stays crispy for 2+ weeks!!! CARAMEL COVEREAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces), 3/4 cup for "normal" (see in post for photo and description).","servings":8,"servings_text":"8","prep_time":"PT10M","cook_time":"PT55M","total_time":"PT65M","image_url":"https://www.recipetineats.com/tachyon/2014/05/Caramel-Popcorn.jpg","ingredients":[{"text":"1/4 cup (60ml)  vegetable oil ((not required if air popping with a popcorn maker))","item":"vegetable oil ((not required if air popping with a popcorn maker))","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":60,"unit":"ml"}},{"text":"1/3 cup popping corn ((10 cups popcorn, Note 1 for lighter caramel coverage))","item":"popping corn ((10 cups popcorn, Note 1 for lighter caramel coverage))","quantity":0.3333333333333333,"unit":"cup"},{"text":"100g / 7 tbsp  butter (, unsalted)","item":"/ 7 tbsp butter","quantity":100,"unit":"g","preparation":", unsalted"},{"text":"1 cup (220g)  brown sugar (, packed)","item":"brown sugar","quantity":1,"unit":"cup","preparation":", packed","metric_alternate":{"quantity":220,"unit":"g"}},{"text":"1/2 cup (170g)  corn syrup (, light (sub glucose, Note 2 more subs))","item":"corn syrup (, light (sub glucose, Note 2 more subs))","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":170,"unit":"g"}},{"text":"1/2 tsp salt","item":"salt","quantity":0.5,"unit":"tsp"},{"text":"1 tsp vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"1/2 tsp baking soda","item":"baking soda","quantity":0.5,"unit":"tsp"}],"instructions":[{"number":1,"text":"Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.","section":"Popcorn"},{"number":2,"text":"Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.","section":"Popcorn"},{"number":3,"text":"Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.","section":"Popcorn"},{"number":4,"text":"Preheat oven to 110°C/230°F.","section":"Caramel:"},{"number":5,"text":"Melt butter in a saucepaan over medium heat.","section":"Caramel:"},{"number":6,"text":"Add sugar, corn syrup and salt. Stir until just combined.","section":"Caramel:"},{"number":7,"text":"When it starts to bubble, simmer for 4 minutes - DO NOT STIR!","section":"Caramel:"},{"number":8,"text":"Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.","section":"Caramel:"},{"number":9,"text":"Quickly pour straight over popcorn, toss until caramel cools and starts to harden.","section":"Caramel:"},{"number":10,"text":"Spread popcorn on 2 baking trays.","section":"Baking to crisp:"},{"number":11,"text":"Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose or honey, bake further 15 minutes).","section":"Baking to crisp:"},{"number":12,"text":"Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!","section":"Baking to crisp:"}],"date_published":"2026-10-29T23:42:16.592677+00:00","date_modified":"2026-10-29T23:42:16.592677+00:00"}