Experimental Wednesdays: Caramel Popcorn

One of my all time favourite things is Caramel Popcorn but I never thought I could make it as I have never really ventured into the world of candy making. This recipe was ridiculously easy, though, and the result was mouth-wateringly delicious. Now we just need a great movie…IMG_2490



1/2 cup uncooked popcorn
125 g butter
1 cup brown sugar
1/4 cup liquid glucose (glucose syrup, available from most supermarkets)
1/2 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon vanilla essence

Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 7-10 cups of popped popcorn. Place one or two baking trays on your bench top. Line them with baking paper. You will spread the hot caramel coated popcorn onto these later. Use the largest saucepan you can find. Add the butter, brown sugar and syrup. Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Add the popped corn, stirring thoroughly to cover the popcorn evenly. Work quickly. Spread the popcorn over the baking dishes. Break up clumps of popcorn with a wooden spoon. After about a minute the popcorn should be cool enough to handle carefully. Break it into smaller sized pieces. Cool and store in an airtight container. Will keep for about a week.

Daniel loved this recipe and said it was better tasting than the commercial brands of caramel popcorn.

UPDATE (A note from the original cook): I made these on a wet and very humid day and the popcorn was ‘sticky’. I haven’t had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.





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