- Preheat the oven to 250 degrees F. Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan. Shake the pan or stir kernels so that they are evenly spread out in pan. Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once. Remove from heat when the popping stops. Put the freshly popped popcorn into the baking pan. Place in oven to stay warm while making the caramel. Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved. After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F. Turn off the heat and stir in the salt and vanilla. Stir in the baking soda until it is well combined. Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible. Bake: Bake for 45 minutes, stirring the popcorn every 15 minutes. Gently break apart large clusters, if desired. Store in an air tight container.
Caramel popcorn
#myrecipe
#FoodismSummerBonanza
By Shaalini Shaalu
Mar, 15th
563
Servings
4 persons
Cook Time
50 minutes
Ingredients
6
- 8
Ingredients
- Oil
- Corn
- Butter
- Sugar
- Corn syrup
- Vanilla
- Salt
- Baking soda
Instructions
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