Caramel Popcorn Recipe | A Sweet Vintage-Style Treat
It’s festive and fun to create caramel popcorn for Movie Nights and special occasions. This caramel popcorn recipe is a sweet vintage-style treat! During my grandmother’s era caramel popcorn was a standing favorite at carnivals, the circus and movie theaters. Today you can buy caramel popcorn at a few select theaters and at gourmet popcorn stores. The scrumptious aroma and taste of caramel popcorn evokes beautiful feelings of yesteryear. And luckily this sweet treat is really easy to make at home. Today I’m excited to share this delightful caramel popcorn recipe that may stir up some happy memories for you too!
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Caramel Popcorn Recipe | How to Make Caramel Popcorn | Ingredients
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- 5 quarts popped mushroom popcorn (20 cups popped popcorn).
- 2 cups packed light brown brown sugar.
- 1/2 cup Karo light corn syrup.
- 2 cubes butter (16 tablespoons).
- 1/4 teaspoon cream of tartar.
- 1 teaspoons coarse salt.
- 1 teaspoon baking soda.
- 1 teaspoon Mexican vanilla.
- Optional: 2 + 1/4 cups halved Macadamia nuts.
- 1/2 to 1 teaspoon coarse salt for sprinkling after caramel popcorn is done.
Caramel Popcorn Recipe | How to Make Caramel Popcorn | Kitchen Tools
Caramel Popcorn Recipe | How to Make Caramel Popcorn | Directions
- Preheat oven to 225 degrees bake.
- Line two rimmed baking sheets with parchment paper.
- Place the popped popcorn (and macadamia nuts, if desired) in a large mixing bowl.
- In a medium-sized saucepan melt the butter over medium heat.
- Stir in brown sugar, corn syrup, cream of tartar and 1 teaspoon salt.
- Continue stirring until the sugar is completely dissolved.
- Raise the heat a bit and bring to a boil for about 2-4 minutes without stirring.
- Remove the caramel from heat and immediately stir in the baking soda and vanilla.
- Carefully pour the caramel over the popcorn & stir to coat thoroughly.
- Transfer the caramel popcorn onto the two baking sheets.
- Bake the caramel popcorn for about 45-60 minutes, stirring every 15 minutes.
- Remove a few pieces from the oven to test them. Let them cool for about a minute.
- If the coating on the test pieces hardens then the caramel popcorn is done.
- Remove the pans from the oven and immediately sprinkle with 1/2 to 1 teaspoon coarse salt, as desired.
- Allow the caramel popcorn to cool completely.
- Break the caramel popcorn into clusters.
- Store the caramel popcorn in gallon-size Ziplock bags or air-tight containers. It will last 2 weeks.
Caramel Popcorn Recipe | A Note About Mushroom Popcorn
The difference between standard butterfly popcorn and mushroom popcorn is the shape of the popped kernel. A mushroom kernel is round like a little ball. When popped, mushroom popcorn is beautifully puffy. Because it has a larger surface area, it’s the perfect shape for making coated popcorn flavors like this caramel popcorn recipe. The best way to pop mushroom popcorn is by using an air popper. Although it can be popped in hot oil, a lower number of ball-shaped kernels may result. For best results, pop mushroom popcorn at a higher temperature.