We all love popcorn. (If you don’t, then stop reading this immediately and go have some.) (If you still don’t like it, then you might need to get your pallet checked.) (If you still don’t, you probably suck at making popcorn. Don’t worry though, we can help with that.) So here’s our favorite recipe for popcorn’s most popular spin-off…CARAMEL POPCORN!
- one cup of un-popped popcorn
- 2 tbsp vegetable oil or coconut oil if you pop the popcorn on the stove
- 1 tsp vanilla
- 1 cup butter
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup of Karo syrup
- sea salt
The very first step to any popcorn recipe is, of course, to heat the popcorn until it explodes. If you already have a way you like to do this, great! Skip the next paragraph. If you’d like to see how we do, here you go: We use the stove top whirly pop (seriously, all jokes aside, it is one of the best things to ever grace our kitchen), but if you don’t have a whirly pop, the following instruction also work for any 6 quart pan with a lid.
Add 1 TB of oil to the bottom of the pan or whirly pop and turn the burner on high. Once the oil starts smoking, add 1/2 cup of your popcorn kernels and put on the lid or close the lid flap of the whirly pop. Shake the pan at a slow steady pace back and forth on the burner, or if its a whirly pop, slowly stir until you stop hearing popping or you can’t turn your whirly pop anymore. Immediately dump those fluffy corn clouds you just made into a bowl, and repeat with the other 1 TB oil and 1/2 cup of kernels.
If you care about your teeth, try and remove all un-popped kernels from your popcorn. Then, in a sauce pan, melt the butter on medium heat. Once melted, add the karo syrup, brown sugar, and granulated sugar. Stir and continue to heat on medium to medium high until it comes to a boil.
Once it reaches a boil, let it boil for 90 seconds while stirring constantly. We recommend using a timer unless you’re a super accurate counter. It will look foamy and so fluffy! But don’t touch it.
As soon as the 90 seconds is up, remove it from the heat and stir in the vanilla. It will be all sizzlely–love it. Then begin coating the popcorn in the hot caramel goodness! Drizzle some over the top surface of the popcorn, stir with a spoon, then drizzle some more and stir again. Repeat this until all the caramel is evenly coating the popcorn. Work quickly so the caramel is still warm when you finish so you can salt to taste and the salt will still stick to it. So delicious.
Chances are you will immediately start stuffing your face with this edible gold. But, try and restrain yourself long enough to to spread it out while its still warm onto one or two sheet pans. This allows it to cool into a more manageable chunk instead of one big lump. Now you can go crazy and FEAST!