How to Make Perfect Caramel Popcorn

Caramel popcorn is one of my family's favourite treats. We often make it to give away as gifts or to eat just for ourselves! For added decadence, melt some milk chocolate and drizzle it over the cooled caramel popcorn. It is so amzingly good.

We tested various different combinations of sugar, butter and corn syrup and after much taste testing, it was agreed that this recipe had the best flavour and crunch. Enjoy!

The Equipment - pots and stuff

• a small stock pot or a pot large enough to be able to stir the popcorn in
• a wooden spoon to use to stir the caramel mixture
• a silicone or plastic spatula to spread the caramel and popcorn mixture on the cookie sheet (the caramel won't stick to the silicone spatula)
• a candy thermometer to check the temperature of the caramel mixture. (If you don't have a candy thermometer, a small glass of cold water will do)
• a cookie sheet lined with a silicone baking mat or parchment paper
• measuring cups
• measuring spoons
• a large bowl
• two small ramekens or small bowls

We tested various combinations of ingredients extensively and found that this combination of butter, brown sugar and light corn syrup worked the best to give a good crunchy candy coating and had the best caramel flavor.

We found that it was best to have all your ingredients pre-measured because the candy making step happens really quickly. If you had to stop and measure ingredients you can easily burn the sugar mixture.

pre-measure

1 cup of lightly packed brown sugar

1/2 cup of butter

1/2 cup of light corn syrup

1/2 tsp vanilla

1/2 tsp baking soda

1 bag of light microwave popcorn (be careful to remove all the unpopped kernels)

note: light microwave popcorn works the best, buttery or extra buttery doesn't taste quite right with the caramel

Let's get started -

Now that your pot is ready and everything is pre-measured, add the brown sugar, butter and light corn syrup to the pot, heat over medium heat and stir constantly with the wooden spoon until the mixture comes to a boil.

Insert the candy thermometer. You want to heat the sugar mixture to 250' which is called the hard ball stage. If you don't have a candy thermometer, drop a bit of the sugar mixture into a cup of cold water. If the caramel hardens it is probably the right temperature. If the caramel is still soft to the touch when removed form the water, you need to cook it a bit longer.

Once the sugar mixture has come to a boil and reached 250'F (the hard ball stage. Turn off the heat. While still stirring constantly, add the vanilla, it will make a sizzle and steam so don't lean over the pot, and then add the baking soda. It will start foaming and raising up, keep stirring until it is well mixed.

Add the popcorn to the caramel mixture and stir until all the popcorn is coated with caramel as best you can. This will become difficult as the caramel starts to cool. Don't worry if not all the popcorn is covered. it will even it's self out once it is in the oven.

We found that adding the popcorn to the caramel mixture was easier for stirring because the pot is still very warm. If you add the caramel to the popcorn the caramel hardens right away and it doen't coat it properly.

Once you feel like all the popcorn is coated, spoon the caramel popcorn onto a cookie sheet lined with a silicon baking mat or parchment paper. We have found that absolutely nothing sticks to the silicon baking mats.

Use the plastic spatula to spread it around a bit. The caramel popcorn shouldn't stick to the spatula. It will however stick to the wooden spoon, so don't use it for spreading.

Put in a pre-heated 250'F oven for 1/2 an hour. The baking process dries out the popcorn and gives it added crunch, plus helps distribute the caramel a little more evenly on the popcorn.

Using the plastic spatula, every 10 minutes or so, spread it out on the baking sheet, this helps distribute the caramel. You don't want to leave it as a thick blob because it is harder to break apart later.

When it has cooled enough (if you can wait that long) break it into pieces and put in a conatainer.

Caramel popcorn makes a great gift that is sure to be appreciated. Put in fancy tin containers or fun boxes that you can find at craft stores.

Thread stage 223-235* F The syrup drips from a spoon, forms thin threads in water. Used for glacé and candied fruits.

Soft ball stage 235-245* F The syrup easily forms a ball while in the cold water, but flattens once removed. Used for fudge and fondant.

Firm ball stage 245-250* F The syrup is formed into a stable ball, but loses its round shape once pressed. Used for caramel candies.

Hard ball stage 250-266* F The syrup holds its ball shape, but remains sticky. Used for divinity and marshmallows.

Soft crack stage 270-290* F The syrup will form firm but pliable threads. Used for nougat and taffy.

Hard crack stage 300-310* F The syrup will crack if you try to mold it. Used for brittles and lollipops.

Caramel 320-350* F The sugar syrup will turn golden at this stage. Used for pralines

Sugar burns are nasty. Hot sugar is almost impossible to quickly rub or rinse off the skin, and continues burning long after it comes into contact with your skin. If hot sugar does splash onto your skin, immediately place the burn in cool water, or run it under cold tap water. Please don't allow yourself to be sloppy or distracted when working with hot sugar, and avoid dangling hair, jewelry, or clothing over the work area. Keep children clear of the cooking area because the boiling sugar can splatter. Always wear oven mitts when removing pans from the oven. You can also wear oven mitts while stirring the sugar mixture as well to avoid burns from splatters.