Get ready to elevate your snacking game with the most irresistible treat you'll ever taste! Imagine the rich, nutty complexity of browned butter combined with a luscious caramel coating, transforming ordinary popcorn into a gourmet sensation that will have everyone begging for your secret recipe. This isn't just popcorn - it's a culinary masterpiece that bridges the gap between comfort food and sophisticated indulgence.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Snack
Serves: 8 servings
Ingredients
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large, heavy-bottomed pot with a lid, heat popcorn kernels over medium-high heat. Shake the pot occasionally to prevent burning and ensure even popping. Continue until popping slows to about 2-3 seconds between pops.
- Transfer popped popcorn to a very large mixing bowl, removing any unpopped kernels.
- In a medium saucepan, melt butter over medium heat. Continue cooking, swirling the pan occasionally, until butter turns golden brown and develops a nutty aroma, about 5-7 minutes.
- Add brown sugar and corn syrup to the browned butter. Stir constantly and bring the mixture to a boil. Let it boil without stirring for 4 minutes.
- Remove caramel from heat and quickly whisk in baking soda and salt. The mixture will foam and become lighter in color.
- Immediately pour the hot caramel over the popped popcorn. Use a spatula to gently fold and coat the popcorn evenly.
- Spread the caramel-coated popcorn onto the prepared baking sheet in a single layer.
- Bake in the preheated oven for 15 minutes, stirring once halfway through to ensure even caramelization.
- Remove from oven and let cool completely on the baking sheet. The caramel will crisp up as it cools.
- Break into clusters and serve, or store in an airtight container at room temperature for up to 5 days.
Tips
- Use a heavy-bottomed pot when popping kernels to prevent burning and ensure even heat distribution.
- Watch your browned butter carefully - the line between perfectly nutty and burnt is thin. Look for a golden color and nutty aroma.
- When adding baking soda to the caramel, work quickly and mix thoroughly to create that signature light, airy texture.
- Spread the popcorn in a single layer during baking to ensure each kernel gets perfectly crisp.
- Allow the caramel popcorn to cool completely for maximum crunchiness - resist the temptation to break it up too soon!
- Store in an airtight container to maintain its crisp texture for up to 5 days.
- For extra flavor, consider adding a sprinkle of sea salt or chopped nuts before the final bake.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 1g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
