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Quick Caramel Popcorn

  • 3reviews
  • 34saves
  • 30min

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.

chorazy Queensland, Australia

Ingredients
Makes: 8 cups

  • 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

Directions
Preparation:5min  ›  Cook:10min  ›  Extra time:15min Other  ›  Ready in:30min 

  1. Pop the microwave popcorn and set aside in large bowl.
  2. Melt butter over medium heat in a heavy based pot until just starting to bubble.
  3. Stir in salt and then add sugar.
  4. Stir sugar through butter until smooth and fully combined.
  5. 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.)
  6. Remove from heat and stir in bi-carb soda very quickly, followed immediately by vanilla essence.
  7. Whisk until fully combined then pour quickly over popcorn.
  8. Toss popcorn and caramel together quickly until popcorn is coated - serve as is if you like chewier popcorn.
  9. 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!

Tip

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!

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Reviews (3)

bethhh
by
1

the butter to sugar ration is way too high. Mine turned out horrible. My whole house is stinky and I threw out the whole thing. Never trying this again. - 24 Sep 2013

superhotmama
1

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

GrumpysHB
0

Well, I definitely have had better caramel corn, but this wasn't terrible. There is too much sugar to butter ratio and I really think the corn syrup needs to be there if you have it. That said, good in a pinch when your having that caramel corn craving! - 12 May 2013

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