Wrapped in a thin layer of crispy caramel, this popcorn offers an irresistible combination of sweet and salty flavors.

After several attempts, I found that baking caramel popcorn in the oven resulted in a crispier texture, a more even coating, and better preservation.

For a pareve version, simply replace the butter with the same amount of coconut oil.

Quantity : about 10 cups of popcorn
One cup = 250 ml

Ingredients

For the popcorn

• ½ cup of popcorn kernels
• 2 tablespoons of oil

Popcorn can also be prepared in the microwave.

For the caramel

• 50g of butter or coconut oil
• ½ cup brown sugar
• ¼ cup of honey
• ¼ teaspoon of salt
• ½ teaspoon of vanilla extract
• ¼ teaspoon of baking soda

Preparing the popcorn

1. Place a large saucepan over high heat. Pour in the oil and add a small handful of corn kernels, about 5 to 7 kernels. Swirl the pan to coat them well with oil, then cover.
2. As soon as you hear the first kernel pop, slightly open the lid and quickly add all the corn kernels.
3. Immediately close the pan and shake it lightly so that the grains are well coated with oil and evenly distributed on the bottom.
4. Keep the pan on high heat. When most of the grains have popped, reduce slightly to medium-high heat.
5. Open the lid slightly and wait until the last grains have finished popping.
6. Remove the pan from the heat, take off the lid and transfer the popcorn to a large salad bowl.

Caramel preparation

1. Preheat the oven to 120 °C by placing a large mold or a baking sheet lined with parchment paper inside.
2. Place the butter in a small saucepan and melt it over medium heat.
3. Add the honey, brown sugar and salt. Mix until well combined.
4. Bring the mixture to a boil over medium heat, then let it cook for 4 minutes without stirring.
5. About 30 seconds before the caramel is fully cooked, carefully remove the hot mold from the oven and spread the popcorn inside.
6. After 4 minutes of cooking, turn off the heat. Immediately add the vanilla extract and baking soda. Mix thoroughly: the caramel will lighten in color and expand.
7. Immediately pour the hot caramel over the popcorn.
8. Using two silicone spatulas, mix thoroughly. It's okay if the caramel doesn't completely coat all the popcorn yet: it will melt in the oven and spread gradually.
9. Spread the popcorn evenly in the mold, then bake for 45 minutes.
10. Every 10 minutes, take the mold out and thoroughly stir the popcorn with the two spatulas. Then put it back in the oven.
11. At the end of cooking, take the popcorn out of the oven, stir it one last time and let it cool completely.
12. Once cooled, separate the pieces and store them in an airtight bag or a tightly sealed container.

Popcorn can thus be stored for up to two weeks.

Noticed : If you like your caramel very salty, double the amount of salt.