Oven Caramel Popcorn Recipe
- 10 years ago
Don’t like boiling the caramel for caramel popcorn? Then try this super easy and foolproof oven method… But be careful; it’s really addictive!
For popcorn:
1/2 cup (125 mL) popcorn kernels
2 Tbsp (30 mL) butter
For Caramel:
1/4 cup (50 mL) butter
2 Tbsp (30 mL) corn syrup -or- molasses
4 Tbsp (60 mL) brown sugar
1/3 cup (75 mL) sugar
pinch of salt
Pre-heat oven to 300ºF (150ºC)
Pop popcorn, by melting butter in a pot over med-high heat. Pour in popcorn kernels, cover with lid and shake until there are 5-6 seconds between pops.
Place all remaining ingredients in a small pot; gently heat and stir until all ingredients have melted together. (don’t boil!)
Pour caramel over popped corn and stir to coat.
Pour popcorn onto a baking sheet lined with parchment and bake for 15-20 minutes.
Allow to cool before eating.
For popcorn:
1/2 cup (125 mL) popcorn kernels
2 Tbsp (30 mL) butter
For Caramel:
1/4 cup (50 mL) butter
2 Tbsp (30 mL) corn syrup -or- molasses
4 Tbsp (60 mL) brown sugar
1/3 cup (75 mL) sugar
pinch of salt
Pre-heat oven to 300ºF (150ºC)
Pop popcorn, by melting butter in a pot over med-high heat. Pour in popcorn kernels, cover with lid and shake until there are 5-6 seconds between pops.
Place all remaining ingredients in a small pot; gently heat and stir until all ingredients have melted together. (don’t boil!)
Pour caramel over popped corn and stir to coat.
Pour popcorn onto a baking sheet lined with parchment and bake for 15-20 minutes.
Allow to cool before eating.