This caramel corn has a buttery toffee flavour. See our variation to turn this into yummy popcorn balls.
Makes about ten cups (2.5 L)
- 2 teaspoons (10 ml) vegetable or grapeseed oil
- 1⁄3 cup (75 ml) popping kernels
- 4 tablespoons (60 ml) unsalted butter
- ½ cup (125 ml) packed light brown sugar
- 2½ tablespoons (40 ml) light corn syrup
- 1½ tablespoons (25 ml) water
- ¼ teaspoon (1 ml) kosher salt
- ½ teaspoon (2 ml) baking soda
1. Evenly distribute the 1 tablespoon (15 ml) of oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Put the inverted bowl on top of the popping plate. Turn the power switch to ON.
2. When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl.
3. While the corn is popping, put the butter, brown sugar, corn syrup, water and salt into a small, heavy-bottom saucepan. Stir to break up the brown sugar and set over medium-high heat to bring mixture to a boil.
4. Watch the caramel mixture on the stove closely. Using a candy thermometer, monitor the temperature of the caramel. It should be between 240°F and 260°F (115°C and 126°C), not exceeding 260°F (126°C). Once it is boiling and turning golden brown, about 6 to 8 minutes, it should start to thicken slightly.
5. Once the caramel is thick and has reached the proper temperature, carefully whisk in the baking soda.
6. Drizzle the caramel sauce on top of the popped corn and mix* to fully coat. Sprinkle with salt and serve immediately.
* To make whisking and stirring easier, lightly coat the whisk and spatula with nonstick cooking spray to prevent the caramel and popcorn from sticking to the tools.
Note: Stir in 1 cup (250 ml) of mixed nuts to the caramel corn for another great version of this delicious snack!
Variation: This popcorn recipe also makes delicious popcorn balls. Line a tray or pan with aluminum foil. Lightly coat the foil and a one-cup (250 ml) measure with nonstick cooking spray. Lightly rub some of the spray on your hands as well. Using the oiled measuring cup, scoop out 1 cup (250 ml) of the caramel corn at a time and form into balls; put onto the oiled foil. Repeat with remaining popcorn – recipe should yield about 8 to 10 popcorn balls. If not serving immediately, wrap in waxed paper.
Nutritional information per 1-cup (250 ml) serving:
Calories 124 (41% from fat) • carb. 19g • pro. 1g • fat 6g • sat. fat 3g • chol. 12mg • sod. 124mg • calc. 0mg • fiber 1g