How to Make Perfect Caramel Popcorn | Cupcake Jemma

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.

In a saucepan, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium heat until the butter starts bubbling.

Add 90 grams of popcorn to the saucepan and stir to coat the kernels with oil.

Cover the saucepan with a lid and reduce the heat to low, shaking the pan occasionally to prevent burning.

Once the popping slows down and stops, turn off the heat and transfer the popcorn to a bowl.

Add 1 teaspoon of salt to the popcorn and set it aside.

In another bowl, prepare 210 grams of castor sugar, 100 ml of water, and 1 tablespoon of butter for the caramel.

In a saucepan, combine the sugar and water, and do not stir, but shuffle it around to settle.

Turn the heat to medium-low and wait for the mixture to start bubbling and change color.

Once it reaches a deep amber color, add the butter and turn off the heat, stirring until the bubbles subside and the mixture is smooth.

Pour the caramel over the popcorn and stir to coat evenly.

Transfer the coated popcorn to a baking tray lined with baking parchment and spread it out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens