Caramel Popcorn
This Caramel Popcorn recipe turns a handful of kernels into a generous bowl of crisp, buttery bites. Golden syrup gives the coating a familiar sweetness, while a little salt keeps it from tasting flat. The trick is a short bake after coating: it dries the caramel so the popcorn crunches rather than sticks to your teeth.
For a hot South African Christmas, make it in the cooler morning hours and let it cool before packing it away. There is no last-minute cooking or fridge space needed, and small bowls are easy to pass around while everyone waits for lunch. Keep the main batch sealed indoors, especially on humid coastal days, and refill the bowls as needed.
Ingredients
Popcorn
Caramel coating
Instructions
- 1Heat the oven to 120°C, or 100°C fan-assisted. Line two large, shallow baking trays with baking paper. Have a large heatproof mixing bowl and two heatproof spatulas ready.
- 2Put the oil and three popcorn kernels into a large, heavy-based saucepan with a lid. Heat over medium-high heat. When those kernels pop, add the remaining kernels, cover and shake the pan gently to spread them out.
- 3Continue cooking, shaking the covered pan regularly, until the popping slows to about 2 seconds between pops, roughly 3–5 minutes. Remove from the heat. Once popping stops, lift the popcorn into the mixing bowl, leaving any unpopped kernels behind.
- 4In a separate medium saucepan, combine the butter, sugar, golden syrup, water and salt. Stir over medium-low heat until the butter melts and the sugar dissolves.
- 5Bring to a steady boil over medium heat, then boil for 4 minutes without stirring, adjusting the heat to prevent scorching. Remove from the heat and carefully stir in the vanilla essence and bicarbonate of soda. The mixture will foam; keep your hands clear of the steam.
- 6Immediately pour the hot caramel over the popcorn. Toss carefully with the spatulas until most of the popcorn is coated. Do not touch or taste the hot caramel.
- 7Divide between the prepared trays and spread into shallow layers. Bake for 40 minutes, turning and separating the popcorn gently every 10 minutes to distribute the coating. The caramel will still be slightly tacky while hot.
- 8Remove from the oven and leave on the trays until completely cool, about 20–30 minutes. Break into small clusters and serve, or transfer immediately to airtight containers.
Nutrition (per serving)
- Calories
- 242 kcal
- Carbohydrates
- 37 g
- Protein
- 1.4 g
- Fat
- 10.4 g
- Saturated fat
- 5.4 g
- Sugar
- 27 g
- Fibre
- 1.6 g
- Sodium
- 185 mg
- Cholesterol
- 22 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make it early in the morning so the oven is off before the hottest part of your Christmas preparations.
- Store completely cooled popcorn in airtight containers at cool room temperature for up to 3 days. It is crispest on the day it is made, particularly in humid weather.
- For edible gifts, pack into food-safe bags just before giving and seal tightly. Keep the bags out of direct sunlight.
- Serve small batches outdoors and keep the rest sealed inside. Avoid the fridge, where moisture can soften the coating.
Frequently asked questions
Can I use ready-popped popcorn?
Yes. Replace the kernels and oil with about 100 g plain, unsalted ready-popped popcorn. Avoid butter-flavoured or sweetened varieties, which change the flavour and salt balance.
Why is my caramel popcorn chewy?
It may need more drying time, or it may have absorbed moisture from the air. Judge the texture only once a sample has cooled. If it is still chewy, spread it on the trays and bake at the same temperature for another 10–15 minutes, then cool fully before sealing.
What does the bicarbonate of soda do?
It makes the hot caramel foam, creating a lighter coating that spreads more easily over the popcorn. Measure it carefully: too much can leave an unpleasant taste. Use bicarbonate of soda, not baking powder.
