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Posted by on Feb 1, 2013 in Egg-Free, Finger Food, Gluten-Free, Misc., Nut-Free, Other Desserts, Recipes, Seafood-Free, Sweets, Vegetarian | 10 comments

Caramel Popcorn Recipe

Caramel Popcorn Recipe

 

My recipe collection is ever-growing and it sometimes just gets overwhelming. As much as I try to trim it down, some are just too hard to cut out. If you use Pinterest, then you know what I’m talking about and we should probably join the same recipe-holic-anonymous group…

So there were these two different caramel popcorn recipes I have kept for a while and I decided to make a batch of each for people to taste test. I figured that way I could keep only the better one in my collection. The results are in and the winner (ding, ding, ding), surprisingly, is the easier and cheaper recipe!

From the feedback I got, it seems like both recipes have their fans for specific reasons. The “light” caramel popcorn was loved for its butteriness and a tamed sweetness that doesn’t overwhelm, while palates who enjoy intense sweetness loved the “dark” caramel popcorn for its rich caramel flavors.

In the end, it was the “light” caramel popcorn recipe that won out with a vote of 18 to 13. Both contenders turned out with the same crunchy texture and was quite similar, just that the darker was sweeter and the lighter more buttery. I personally liked the light one more as well because butter and I, we’re tight like that.

My original goal of keeping only the best recipe? Well that went out the window because it’ll depend on who I plan on making it for. After all that, of course I couldn’t possibly just post one and not the other recipe, no…why would I deprive you like that? Welcome the recipe-holic-anonymous group!

W Caramel Popcorn-3

Light Caramel Popcorn Recipe adapted from Ingles Gourmet

Light Caramel Popcorn

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 7

Light Caramel Popcorn

Buttery with a tamed sweetness

Vegetarian|Gluten-Free|Egg-Free|Nut-Free|Seafood-Free

Ingredients

  • 80g Hot Air Popcorn Kernels
  • 6 tbsp (84g) Unsalted Butter, plus more for the pan
  • 3/4 cup (110g) Brown Sugar, unpacked
  • 1/4 tsp Salt
  • 3 tbsp Water

Instructions

  1. Soak popcorn kernels in cold water for 10-15 minutes.
  2. Pre-heat oven to 300F. Brush butter over a large baking dish (I used a 13×9? baking dish).
  3. Drain popcorn kernels and pop in hot air popper. Pour popcorn into baking dish.
  4. In a small saucepan, melt butter on high heat. Add brown sugar, salt and water, bring to a boil. Stir constantly for 4-5 minutes, until the caramel thickens into a syrup (see note below). The mixture will be foaming quite a bit, but that’s normal.
  5. When the mixture is syrupy, pour mixture onto popcorn in the baking dish, stir and toss to cover popcorn well.
  6. Bake for 10 minutes, stir and bake for another 10 minutes

Notes

To check for the consistency of the syrup, scoop some with a spoon and let it drop back into the pot. You’ll be able to see the consistency as it drizzles.

http://www.cooksnapsavour.com/2013/02/01/caramel-popcorn-recipe/

Light Caramel Popcorn Nutrition

Light Caramel Popcorn: Per each of 7 Servings (1 cup/Serving)

 

Dark Caramel Popcorn Recipe adapted from Buttercream Couture

Dark Caramel Popcorn

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 7

Dark Caramel Popcorn

Rich caramel flavors for those with a sweet tooth!

Vegetarian|Gluten-Free|Egg-Free|Nut-Free|Seafood-Free

Ingredients

  • 80g Hot Air Popcorn Kernels
  • 1/2 cup (1 stick; 112g) Unsalted Butter, plus extra for brushing
  • 1 cup (146g) Brown Sugar, unpacked
  • 1/4 cup Light Corn Syrup
  • 1/2 tsp Salt
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Baking Soda

Instructions

  1. Soak popcorn kernels in cold water for 10-15 minutes.
  2. Pre-heat oven to 225F. Brush butter over a large baking dish (I used a 13×9? baking dish).
  3. Drain popcorn kernels and pop in hot air popper. Pour popcorn into baking dish.
  4. In a small saucepan, melt butter on high heat. Add brown sugar, corn syrup and salt, bring to a boil. Stir constantly for 4-5 minutes, until the caramel thickens into a syrup (see note below). The mixture will be foaming quite a bit, but that’s normal.
  5. When the mixture is syrupy, add vanilla extract and baking soda and incorporate. Pour mixture onto popcorn in the baking dish, stir and toss to cover popcorn well.
  6. Bake for 1 hour, stirring every 15 minutes.

Notes

To check for the consistency of the syrup, scoop some with a spoon and let it drop back into the pot. You’ll be able to see the consistency as it drizzles.

http://www.cooksnapsavour.com/2013/02/01/caramel-popcorn-recipe/

Caramel Popcorn Nutrition

Dark Caramel Popcorn: Per each of 7 Servings (1 cup/Serving)

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10 Comments

  1. Yum…thanks for showing both variations of the recipe. I’m guessing the light one would get my vote too. I haven’t soaked popcorn prior to popping before…what difference do you find it makes?

    • Thanks for dropping by!
      Soaking makes for fluffier popcorn and almost every single kernel gets popped! Nowadays even when I’m just making plain popcorn with my hot air popper, I always make sure I soak them first :)

  2. Thanks for linking this in to Food on Friday. Cheers

  3. Can I pop on the stove? I don’t have a hot air popper.

    • Sure you can! (Recipe Girl has really good step-by-step picture instructions on how to pop it over the stove). Thanks for dropping by Randi!

  4. Hi! Thanks for the recipe! Is there a lower fat option to replace the butter? (Preferably not trans fatty margarine)

    • Hm…nothing I could think of at the moment…and no, definitely wouldn’t recommend margarine ;) may be you could try adding less caramel to the same amount of popcorn?

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