The Perfect Caramel Popcorn

Who’s up for some popcorn? And not just any ordinary packet of store-bought popcorn, but an amazing Homemade Caramel Popcorn. I’ve said it before and I’ll say it again, popcorn is one of my favorite snacks. In the past, I’ve used those microwavable packets too, but ever since I learned how to pop my own corn at home, I just make it from scratch. It is so easy and so much more economical than the store bought bags. Not to mention, that you’re saving on all that unnecessary packaging too.

I’ve tried so many variants of flavoring while experimenting at home. Some savory and some sweet. Today, I’m going to share with you my favorite version of Caramel popcorn. The corn takes a couple of minutes to pop, the caramel sauce comes together in a few minutes, then all you do is toss everything together and leave it to cool down and set for a few minutes. 
What you get is the most amazing crunchy popcorn, seasoned lightly with a little salt, to taste, covered in the most beautiful caramel sauce. Is there anything else you could want in a snack? Yes, this is a slightly indulgent snack, but we all deserve a treat every once in a while, don’t you think so?
Let’s have a look at the recipe.

Caramel Popcorn
Yields: 3-3 1/2 cups of popped corn
For the popcorn

1 1/2 – 2 tbsp cooking oil, any unflavored oil will do
1/4  cup popping corn
Salt, to taste
For the sauce – 
1 tbsp butter
1/2 cup sugar (finegrain / caster sugar works best)
1/8 tsp baking soda
To make the popcorn – 
Heat a large, heavy bottomed vessel. Add the oil and let it heat up. 
Add 2-3 corn kernels and let them pop. This is when the oil is at the right temperature. At this stage, add the rest of the corn to the vessel. Put a lid on and leave very slightly ajar. 
Swirl the pan around every now and then. 
When the popping slows down and almost stops, take the vessel off the heat and immediately sprinkle some salt over. Toss the corn and salt to season well. 
To make the caramel sauce – 

Heat a small saucepan over some medium heat. 
Add the butter and sugar to the pan and let it all melt down, stirring every now and then.
Once it melts, watch the pot carefully as the sugar will turn color very quickly and could burn. 
When you’ve reached a nice caramel color, immediately take it off the heat and add the baking soda and stir thoroughly.
Quickly pour it over the popped corn and stir through to coat the popcorn with the sauce. 
Turn the popcorn out on a lightly greased baking tray and leave it to cool and set. 
Enjoy!

SRC: Caramel Popcorn

Hey, I’m back with SRC this month. After last months technical goof-up ended up with me having to sit out, I can’t tell you how happy I was to receive this months assignment. I can tell you this much, once you’ve been with SRC this long, having to sit out even for a month while the others play on can be a little bit of a dampener. It however was a lot of fun visiting the others. Thank you Jane for making it happen for us month after month here in Group A.

To check out my previous SRC assignments, click here.

Anyway, on to this month’s assignment. This was the first time ever I’ve been assigned an Australian blog, actually, I think its probably the first time I’ve spent this much time on one. My assignment this month was Leigh’s Chit Chat Chomp. What a fun name! And what a beautiful blog. Hi Leigh! I really enjoyed looking through your blog space this month. Leigh is from Melbourne and loves travelling and food. Her travelogues are very interesting. Though I didn’t have the time to go through them all, with Easter prep and stuff, I’ve bookmarked them to read through later. I think I could plan a lovely trip to Australia with tips from this lovely blog. Go on and visit her! You’ll have fun!!! Not to mention you’ll be drooling over her lovely food clicks and recipes. It was fun having so many lovely options to choose from. Oh did I mention that Leigh has a little weekend catering venture that she runs. I have a more than a few recipes I want to try out and I’m sure once you head on over there you’ll be in the same boat with me 🙂

For my assignment this month, I was on the lookout for some feel good food. I just got back from a 3-day weekend trip to Panchgani. More on that later. But coming back to the city had me down with a severe case of the blues. So when I saw Leigh’s caramel popcorn, I knew I was going to make it. Popcorn and caramel – two of my favorite things in one. Its tried and tested comfort food that makes you feel better instantly. Who am I to disagree?  Its simple and quick to put together and I enjoyed every bit of it. I halved the recipe this time around since I knew I’d have no problem polishing off the whole lot and didn’t want to be faced with that kind of temptation. And I was right to do so! What a treat this caramel popcorn is! I had to try really hard to keep myself from finishing it off. Lovely caramel flavor, with a tiny hint of honey! I’m so glad I now have a recipe like this in my arsenal. This will be perfect for parties and around Christmas!

Caramel Popcorn


40g popcorn kernels (I used a pack of Act II – classic salted)
1 tbsp butter
1/8 cup honey
1/4 cup caster sugar
1/8 tsp bicarbonate of soda

Cook the popcorn according to the manufacturers instructions.

For the caramel sauce, place the butter, honey and sugar in a saucepan over low heat and stir it till the butter melts down.

Turn up the heat to a medium and bring the mixture to a boil for 3-4 minutes or until it turns golden and has thickened.

Take off the heat and add the bicarbonate of soda and stir well to combine.

Pour the sauce over the popcorn, mix to coat the kernels well and spoon onto a lightly greased baking tray to set.

Break into pieces and serve.

Check out these little chunks of deliciousness!!!

document.write(‘