Homemade Easy Caramel Popcorn (Garrett)
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 2 trays
  • Ingredients:
  • ¼ cup (60 g) popcorn kernels
  • ½ cup (125 g) salted mixed nuts (or more if you prefer)
  • 3 tbsp cooking oil
  • ¼ cup (60 g) unsalted butter (original uses ½ cup = 115 g unsalted butter)
  • 1 cup (170 g) soft brown sugar
  • ¼ cup (60 ml) corn syrup (substitute with honey if unavailable)
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  1. In a large pan, heat 3 tbsp oil under medium-low heat and add in the popcorn kernels. Stir them around so they are well coated with the oil.
  2. Cover with lid and wait for the kernels to pop. It should take about 3 -5 mins. When the popping has stopped, turn off heat. Remove lid and allow the popcorn to cool slightly.
  3. Transfer popcorn into a large bowl, sifting out those kernels that are not popped. Pour the nuts on top of the popcorn but do not mix. This is necessary in order for them to coat with the caramel evenly.
  4. In a non-stick saucepan, add in butter, brown sugar, salt and stir to melt. Stir in corn syrup and allow the caramel mixture to bubble gently under low heat for 5 mins.
  5. After 5 mins, turn off heat and immediately add in baking soda and vanilla extract. Stir constantly and the caramel mixture will puff up and thicken.
  6. Pour hot caramel carefully all over the popcorn and gently mix well so the popcorn are coated evenly with the caramel.
  7. Preheat oven at 100°C/250°F. Line two baking trays each with non-stick baking paper and spread the popcorn evenly in a single layer.
  8. Bake for 60 mins, taking them out every 15 mins to give them a good mix (total 4 times) before returning to the oven.
  9. Allow to cool slightly before popping them into your mouth. They will become even more crunchy when cooled. Store popcorn in air-tight containers for up to 1 week.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2015/07/08/homemade-easy-caramel-popcorn-garrett-2/