Caramel Corn

How to Make Caramel Corn

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1. Heat the oven to 100°C / 210°F and line two large baking trays with baking paper.

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2. Pop the kernels in the oil in a large lidded pot over medium-high heat, shaking, for 4 to 5 minutes, until the popping stops. Tip the popcorn into a very large bowl and pick out any unpopped kernels.

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3. Melt the butter in a medium saucepan over medium heat, then stir in the brown sugar, corn syrup and salt.

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4. Bring to the boil, stirring, and boil for 4 minutes without stirring.

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5. Take the pan off the heat and stir in the bicarbonate of soda and vanilla. The caramel will foam up.

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6. Pour the hot caramel over the popcorn in a thin stream, folding gently with a spatula until it is evenly coated.

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7. Spread the popcorn over the two trays and bake for 45 minutes, stirring every 15 minutes, until dry and crisp.

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8. Cool completely on the trays, breaking up the clusters as it hardens.

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Tips for Making Caramel Corn

• Do not skip the baking. It is what dries the caramel into a crisp coating, and without it the popcorn stays sticky and chewy.
• Add the bicarbonate of soda off the heat. It makes the caramel foam and turns it porous, so it snaps cleanly.
• Pick out unpopped kernels before coating. They are the only thing that breaks a tooth.

What to Serve with Caramel Corn

• A movie night
• A glass of cold milk
• Salted peanuts, stirred through before baking

Storing & Reheating Caramel Corn

Keeps in an airtight tin for up to 1 week. Freeze for up to 2 months.

Caramel Corn FAQ: Common Questions

Caramel Corn Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.