This recipe came about by accident from the very first time I attempted to make this delicious sweet treat. I couldn't get my hands on corn syrup like the original recipe called for so winged it by subbing other ingredients in. After a couple of goes I managed to get everything quite right and the recipe no longer needed baking making it a much quicker recipe to make.
100g (8 cups) freshly popped plain microwave pop corn (quicker than using the kernels)
125g unsalted butter
1/2 tsp salt
1 cup brown sugar (firmly packed)
1/2 tsp (heaped) bi-carb soda
1/2 tsp vanilla essence
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Directions Preparation:5min › Cook:10min › Extra time:15min Other › Ready in:30min
Pop the microwave popcorn and set aside in large bowl.
Melt butter over medium heat in a heavy based pot until just starting to bubble.
Stir in salt and then add sugar.
Stir sugar through butter until smooth and fully combined.
Reduce heat to low-medium temperature and allow sugar mixture to bubble (but not boil) for 3-5 minutes (until sugar is completely dissolved and mixture is thick and sticky.)
Remove from heat and stir in bi-carb soda very quickly, followed immediately by vanilla essence.
Whisk until fully combined then pour quickly over popcorn.
Toss popcorn and caramel together quickly until popcorn is coated - serve as is if you like chewier popcorn.
If you prefer crunchier popcorn, preheat oven to 120 degrees celcius, spread popcorn into glass or casserole dish and bake for 15-30 minutes, stirring every 10 minutes, until caramel has hardened on the popcorn - ENJOY!
You can prepare the caramel in the microwave if you don't want to bother with the stove. In a microwave safe bowl melt the butter until it pops in the microwave. Stir in the salt and sugar until combined then return to microwave for 3 minutes on medium-high power. Whisk, then return to microwave for 2 minutes on high power. Follow steps 6-8 as normal. ENJOY!
Love the taste, however, this is the second time I have tried this recipe and my caramel continues to be too thick (doesn't spread very easily on the popcorn). I am making double the amount of popcorn (I have four kids) and therefore doubling the recipe ingredients. How do I make it runnier for more of a caramel glazing than chunks of caramel? - 18 Apr 2015
this was delicious! it tested our math skills to do the conversion for US baking, but it was a huge hit. i subbed rum extract for half of the vanilla and used air-popped corn - will be making again! - 26 May 2013