Popcorn coated in a thin layer of crackling caramel, an irresistible combination of sweet and salty. One of the most delicious things ever.
After many attempts, I found that if you bake the popcorn with the caramel in the oven, it becomes crispy, it will be evenly coated and it lasts longer.
Note that you can also make another pareve version by replacing the butter with the same amount of coconut oil.
Quantity: approximately 10 cups of popcorn
One cup = 250 ml
Ingredients:
For the popcorn:
1/2 cup of popcorn
2 tablespoons of oil
Popcorn can also be prepared in the microwave.
For the caramel:
50g of butter (or coconut oil)
1/2 cup brown sugar
1/4 cup of honey
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
1/4 teaspoon of baking soda
Preparation:
For the popcorn:
Place a large saucepan over high heat. Add the oil and a small handful of corn kernels (about 5-7 kernels). Stir the kernels in the pan so they are well coated in the oil.
Cover the pot.
As soon as you hear the first pop of corn kernels, partially open the lid and quickly add all the kernels. Close the lid and gently shake the pot so that all the kernels float in the oil and spread evenly across the bottom of the pan.
Keep the heat high.
Once most of the popcorn has popped, slightly reduce the heat to medium-high (don't lower it too much, just slightly) and leave the lid open and wait until there is no more popcorn popping.
Remove the lids, transfer the popcorn to a large bowl.
For the caramel:
Preheat the oven to 120 degrees with a baking tin inside (lined with baking paper).
Put the butter in a small saucepan. Place over medium heat and melt the butter.
Add the honey, brown sugar and salt and mix to obtain a uniform mixture.
Bring the mixture to a boil over medium heat and cook for 4 minutes without stirring.
About half a minute before cooking, remove the hot dish from the oven and add the popcorn to the dish.
After the caramel has cooked for 4 minutes, turn off the heat and immediately add the vanilla extract and baking soda. Mix well. The mixture will lighten in color and expand.
Pour the hot caramel directly onto the popcorn in the mold and, using two silicone spatulas, thoroughly mix the caramel with the popcorn. It's okay if the caramel doesn't spread evenly with the popcorn, as it will melt and coat it evenly.
Sprinkle the popcorn evenly in a baking dish and bake for 45 minutes. Every 10 minutes, remove the baking dish from the oven and, using two silicone spatulas, thoroughly mix the coated popcorn and return it to the oven.
Remove from oven, stir and let the popcorn cool completely.
After cooling, separate the popcorn into units and store it in a ziplock bag or sealed container.
You can keep them for up to two weeks.
Note – If you like salted caramel, double the amount of salt.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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