There are a few things I make that disappear within minutes of their appearance. This popcorn is one of them. Some people, who shall remain nameless, have been known to eat an entire batch on their own, solo, alone. Yep, it’s that good.
Though I did cut down on the sugar and use air popped popcorn, I wouldn’t recommend hoarding this bowl to yourself.
‘Tis the giving season right? Sharing counts too!
Fill up your own bucket and grab one for a friend. Popcorn for all! Sweet salty crunchy, hit-the-spot popcorn.
Gobble up some while you’re cooking you may not get another chance!
I used my hand dandy hot air popcorn popper from college. LOVE that I don’t need any fat for this.
Don’t walk away from the heating sugar, water, butter mix.
It will not wait for you to come back.
Do not, DO NOT, by any means, touch the caramel, with your hands, fingers, tongue, toes, whatever. That shiz is hot. HOT. SO HOT it will REALLY REALLY HURT. I unfortunately speak from experience.
Do let it cool, break it up into large bunches, small bunches, all size bunches are good.
I imagine letting this cool and then tossing it in a bath of melted chocolate would be absolutely fabulous as well. Too bad it was all gone before I had a chance to tackle that idea. Next time!
‘Tis the season for gifting, pop (corn) a smile into someone’s day!
homemade caramel popcorn
Cook Time: 15 minutes
Ingredients (big batch)
- 1/2 popcorn kernels
- 2 c. raw sugar
- 2 Tbsp butter
- 1 tsp salt
- 1/2 c. water
- 1 tsp baking soda
Using a hot air popper, make the popcorn. (Don’t have a hot air popper, then just make the popcorn like you normally do, without any salt or butter.)
In a large bowl have the popcorn ready. In a medium saucepan, combine the sugar, butter, salt and water. Cook over high heat, without stirring, until the it becomes a light light brown color, only about 5-7 minutes (because I used raw sugar, with white sugar I would almost double the time, just look for the light light brown color. Remove from the heat and carefully whisk in the baking-soda it will cause the caramel to bubble up and look like it will explode (it won’t.)
As soon as you mix in the baking soda, pour the caramel mixture over the popcorn, quickly use a spatula to toss the caramel and popcorn together, until all the popcorn is covered.
Pour out the hot popcorn onto some parchment paper and using the spatula, separate the chunks into smaller pieces. Cool to room temperature.
Devour and enjoy!
** for the gifting part, you can use sealable plastic bags (festive ones) or a cool tin lined with parchment paper, the popcorn should keep for about 2 weeks.