Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Caramel Popcorn

Scott Phillips

Yield: Yields about 4 quarts.

At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

Ingredients

  • Nonstick cooking spray or vegetable oil
  • 3 Tbs. vegetable oil, such as peanut or canola
  • 1/2 cup popcorn kernels, preferably yellow kernels
  • 1-1/2 tsp. baking soda
  • 3 cups granulated sugar
  • 1-1/2 Tbs. kosher salt
  • 1-1/2 oz. (3 Tbs.) cold  unsalted butter, cut into small pieces

Preparation

Pop the popcorn:

  • Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel:

  • Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20  minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

    Brush the sides of the pan clean with a wet pastry brush after you stir the water, sugar, salt, and butter.

  • Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the cararamel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

    Whisk in the baking soda. The caramel will bubble vigorously and quickly rise up in the pan.

  • Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

    Toss the popcorn and caramel as you would a salad, using two heatproof spatulas.

Spicy: Stir 3/4 tsp. cayenne into the baking soda and add to the caramel as directed. 
Nutty: Toss 2 cups lightly salted peanuts with the popcorn before pouring on the hot caramel.

Reviews

Rate or Review

Reviews

  • expatchow | 12/12/2014

    Way too salty, otherwise fine. I was making for a gift but I'll have to remake it with less salt, probably half as much.

  • user-4192507 | 11/26/2014

    ok, i tried making it. it took about 20 minutes to get a sort of nice color, not even the whole thing though, just one side, i tried finishing it, but the smell was horendous i couldnt stand it!!!!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks