How to make Caramel Popcorn - In The Kitchen With Kate

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides a natural sweetness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla flavoring is less expensive but has a similar taste.

Pour vegetable oil into a pan and swirl to coat the bottom.

Add a couple of popcorn kernels to the oil and heat on medium until bubbles form around the corn.

Add the rest of the popcorn kernels and shake the pan to coat them in oil, then cover with a lid.

Wait about 2-3 minutes for the popping to begin, shaking the pan occasionally to prevent burning.

If it gets steamy, let some air in to prevent soggy popcorn.

Remove the pan from heat when popping slows down, allowing remaining kernels to pop with residual heat.

Tip the popcorn into large bowls to cool.

In a heavy-based saucepan, add butter, caster sugar, and 2 tablespoons of honey, stirring on medium heat until melted and combined.

Wipe down the sides of the pan with water to prevent sugar crystallization.

Bring the mixture to a boil on medium-high heat and cook for 3-5 minutes until it turns golden caramel color, without stirring.

Remove from heat and pour half of the caramel over half of the popcorn, using two spatulas to toss and coat the popcorn.

Pour the caramel-coated popcorn onto a baking tray lined with parchment paper and spread it out to cool.

Repeat with the second half of the popcorn and caramel.

Once cooled, break up any larger chunks of popcorn and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens