Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 250 degrees F and line a large baking sheet with parchment paper.
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For
12
M
I
40
g
Olive oil
162
g
Corn kernels
213
g
Brown sugar
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Per Serving
Calories
206kcal
Fat
15g
Saturates
7g
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Use kosher sea salt. Not all salt is made equally! Some are saltier than others and may have additives, like anti-clumping and anti-caking agents. I highly recommend using a coarse kosher sea salt, like Celtic Sea Salt. Reserve some plain popcorn.To balance out the sweet & salty flavors, reserve two cups of plain popcorn and mix it in with the finished batch! Use a candy thermometer.To ensure the caramel sets up to the right consistency, use a candy thermometer to bring it to the exact temperature of 250 degrees F. Bake the popcorn at a low temperature. Baking the popcorn at a low temperature and stirring often ensures that the caramel bakes slowly and evenly without burning. Break up the baked popcorn. Allow the popcorn to cool just a few minutes after it comes out of the oven, then use your hands to break it up (unless you'd like giant clumps of caramel popcorn!).
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Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 250 degrees F and line a large baking sheet with parchment paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
40
g
Olive oil
162
g
Corn kernels
213
g
Brown sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
206kcal
Fat
15g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use kosher sea salt. Not all salt is made equally! Some are saltier than others and may have additives, like anti-clumping and anti-caking agents. I highly recommend using a coarse kosher sea salt, like Celtic Sea Salt. Reserve some plain popcorn.To balance out the sweet & salty flavors, reserve two cups of plain popcorn and mix it in with the finished batch! Use a candy thermometer.To ensure the caramel sets up to the right consistency, use a candy thermometer to bring it to the exact temperature of 250 degrees F. Bake the popcorn at a low temperature. Baking the popcorn at a low temperature and stirring often ensures that the caramel bakes slowly and evenly without burning. Break up the baked popcorn. Allow the popcorn to cool just a few minutes after it comes out of the oven, then use your hands to break it up (unless you'd like giant clumps of caramel popcorn!).
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Made it?
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