The start of October means it is time to revisit some of my favorite fall recipes, and last year I added Caramel Popcorn to my repertoire. This stuff is so delicious, I have hardly any photos of the finished product since it disappears so quickly!
This recipe is simple, but the perfect ratios make it a no-fail plan for crispy, salty, sweet snack every time. That means movie nights, Sunday afternoons catching up on email, game nights, holiday appetizers – no occasion is too big or too small for a sampling of homemade, stovetop Caramel Popcorn.
The one caveat is that you can’t make this ahead of time – believe me, it does not store well! But serve it fresh from the oven and I promise it’ll be gone before you could even find the lid to the tupperware. :)
Caramel Popcorn from a Mon Amye favorite, Real Simple
- Heat oven to 300° F. Spray a rimmed baking sheet with the cooking spray.
- Heat the oil in a large saucepan over medium heat. Add the popcorn kernels, cover, and cook, shaking the saucepan constantly once the kernels begin to pop, until there is a 2- to 3-second interval between pops, 5 to 7 minutes. Transfer to a large bowl.
- In a medium saucepan, combine the butter, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.
- Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)
Then you just have to break it up and serve!