How To Make Caramel Popcorn With Act 2 Popcorn
Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It's everything you promise for in the best caramel corn recipe!
Practice you dearest processed recipes as much as I practise? Attempt this Sweet Chex Mix, Peanut Butter Popcorn, or Chocolate Covered Marshmallows!
Why I love this popcorn:
I have noticed that a lot of caramel popcorn recipes out there just don't have the right caramel to popcorn ratio. They're either as well glutinous, or also hard. With a piddling trial and mistake, I believe I've created the best caramel popcorn recipe you can find!
The caramel is fabricated on the stove, without the need of a candy thermometer. Then we drizzle the caramel all over the popcorn and bake it over low rut, stirring a few times, to allow the soft caramel to lightly coat all of the popcorn and bake until information technology'south the perfect texture and crunch. At present, who's ready for movie night?
Caramel Popcorn Ingredients:
- Popcorn– For a healthier version of Caramel Popcorn, pop your ain popcorn without adding salt, sweeteners, or butter. If you like undertones of butter flavor, utilise movie house manner popcorn.
- Brown Sugar – light or night.
- Corn Syrup
- Butter
- Vanilla Extract
- Baking Soda – is primal to achieving softer, silky texture of caramel sauce that sticks to the popcorn and doesn't become tacky and difficult.
How to brand Caramel Popcorn:
Popular Popcorn: Use air popped popcorn or picture palace style popcorn. Pour on a cookie canvass lined with parchment paper.
Combine Ingredients: Cook butter in a big not-stick skillet over medium heat. In one case melted, stir in brown sugar, corn syrup, and salt until smooth.
Eddy: Bring to a boil over medium heat, stirring occasionally. Every bit presently as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
Remove Heat: Accept skillet off of rut and stir in baking soda and vanilla.
Drizzle over popcorn, tossing gently with a spatula until the popcorn is evenly coated.
Bake at 200°F for 45 minutes, stirring every 15 minutes. Serve homemade caramel corn for movie night, game day, or anytime!
Pro Tip: I apply a large not-stick skillet to make the caramel sauce for the popcorn because it's much less messy to clean afterwards, and it comes to a eddy faster then a saucepan. I also use a silicon spatula to stir the caramel because information technology's heat resistant and doesn't get as messy as say, a wooden spoon would.
How to Pop Popcorn Without a Popper:
Add ¼ loving cup popcorn kernels to a brown paper lunch bag and fold the top closed. Microwave for a minute or two, until you lot hear the popping begin to boring.
Add together melted butter and salt and shake the bag to coat the popcorn.
Why is my Caramel Corn Grainy?
Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize upwardly or cling together. This easy caramel popcorn recipe will not result in grainy caramel because nosotros accept added baking soda and corn syrup, both of which volition aid suspension up the brown sugar molecules and prevent them from crystalizing.
Storage Instructions:
To keep your caramel corn fresh, be sure to store it in an airtight container or resealable pocketbook (making sure to press equally much air out as you tin can). The ameliorate you seal your container, the longer it will terminal. You can store it at room temperature on your counter for up to two-3 weeks. (Though at my house it's all eaten in most two-iii hours!)
More Dessert Recipes:
- Butterfinger Bars
- Browned Butter Chocolate Chip Cookies
- S'mores Bars
- Key Lime Pie
- Red Velvet Cookies
- Chocolate Fudge
- Chocolate Milkshake
- Oreo Balls
- World'south All-time Peanut Butter Bars
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Recipe
- 8 cups popped popcorn (about i microwaveable bag, or ¼ cup kernels)
- half-dozen Tablespoons butter
- 1 1/2 cups light brown carbohydrate
- half dozen Tablespoons light karo syrup
- i/4 teaspoon salt
- 1/four teaspoon baking soda (heaping)
- three/4 teaspoon vanilla extract
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Preheat the oven to 200 degrees F.
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Line a jelly roll pan with parchment paper. Add popcorn to a big pan, spread out in an even layer.
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Melt butter in a large non-stick skillet over medium heat. Once melted, stir in chocolate-brown sugar, corn syrup, and salt until smoothen.
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Bring to a boil over medium rut, stirring occasionally. As soon as the caramel starts to gently boil, eddy for 2 minutes, stirring constantly.
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Remove from the estrus and stir in blistering soda and vanilla.
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Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
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Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.
Storage Instructions: To keep your caramel corn fresh, be sure to shop information technology in an airtight container or resealable bag (making sure to press as much air out every bit you tin). The better yous seal your container, the longer it volition last. You tin store it at room temperature on your counter for upwards to 2-3 weeks. (Though at my house it's all eaten in about two-3 hours!)
Calories: 322 kcal Carbohydrates: 62 g Protein: 2 g Fat: 9 g Saturated Fat: five k Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 1000 Trans Fat: 0.3 g Cholesterol: 23 mg Sodium: 197 mg Potassium: 94 mg Fiber: 2 grand Sugar: 53 thousand Vitamin A: 284 IU Calcium: 40 mg Iron: one mg
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*I originally shared this recipe March 2015. Updated March 2019 and September 2022.
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Source: https://tastesbetterfromscratch.com/5-minute-caramel-corn/
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