Picture this: it’s the weekend, you want to relax, watch a movie, maybe invite a friend or two over and have a movie night. Suddenly we’re scrambling for snacks, because a movie night LEGALLY can’t be held without snacks. And of course, the ultimate movie snack is popcorn, and the ultimate popcorn flavor is caramel popcorn. And let us tell you this, homemade caramel corn just simply cannot be beat. It is unparalleled and flavorful and wonderfully crispy and salty and everything caramel popcorn should be. These also make great gifts to bring to someone in a cute transparent bag with a bow, or a glass jar. Here’s how to make it:
Ingredients:
(From Cupcake Jemma//Jemma Wilson)
1 packet microwave popcorn, butter flavored
1 cup sugar
1/2 cup water
1 tablespoon of butter
Method:
Make the popcorn according to the instructions on the packet. Put in a bowl.
Meanwhile, measure out ALL the ingredients for the caramel before you start cooking it. Place them near you so you can reach them easily. In a pan, add the sugar, and then pour the water. Do not stir. You must PROMISE not to stir it. Just swirl the pan around so that the sugar settles into place and then put it on medium-low heat. Wait for it to bubble up. It will now start to color, and you have to keep a close eye on it at this point. You're looking for a uniform, even amber color. Swirl the pan occasionally. Once you reach the uniform amber stage, add the tablespoon of butter, at which point the caramel will fizz and foam. Keep stirring till all the bubbles go away and you get a smooth caramel liquid. You can take it off the heat at this point.
Pour the caramel sauce all over the popcorn and stir like crazy. Work quickly or else the caramel will set. Make sure everything is coated and then scoop out the popcorn and press it into a baking tray lined with parchment paper. Again, work fast. Press the popcorn neatly, and then let it cool for 5 minutes. Cooling is essential otherwise you get shards and threads of stretchy half-warm caramel. After it has cooled, break the popcorn into smaller pieces and enjoy.
Ingredients:
(From Cupcake Jemma//Jemma Wilson)
1 packet microwave popcorn, butter flavored
1 cup sugar
1/2 cup water
1 tablespoon of butter
Method:
Make the popcorn according to the instructions on the packet. Put in a bowl.
Meanwhile, measure out ALL the ingredients for the caramel before you start cooking it. Place them near you so you can reach them easily. In a pan, add the sugar, and then pour the water. Do not stir. You must PROMISE not to stir it. Just swirl the pan around so that the sugar settles into place and then put it on medium-low heat. Wait for it to bubble up. It will now start to color, and you have to keep a close eye on it at this point. You're looking for a uniform, even amber color. Swirl the pan occasionally. Once you reach the uniform amber stage, add the tablespoon of butter, at which point the caramel will fizz and foam. Keep stirring till all the bubbles go away and you get a smooth caramel liquid. You can take it off the heat at this point.
Pour the caramel sauce all over the popcorn and stir like crazy. Work quickly or else the caramel will set. Make sure everything is coated and then scoop out the popcorn and press it into a baking tray lined with parchment paper. Again, work fast. Press the popcorn neatly, and then let it cool for 5 minutes. Cooling is essential otherwise you get shards and threads of stretchy half-warm caramel. After it has cooled, break the popcorn into smaller pieces and enjoy.