Make your own homemade, flavour-filled Caramel Popcorn – the perfect snack for a movie or a picnic


For the popcorn:
125g (1/4 bag) of popcorn kernels
1 tsp oil

For the caramel:
50ml honey
70ml water
140ml white sugar
5ml vanilla essence
5ml cinnamon
1ml cloves
2ml nutmeg
5g butter

How to

Pop your corn before making the caramel:
Heat a large heavy based pot on the stove. Add the oil and thinly coat the bottom of the pan.

Pour in the kernels and wait for them to sizzle, before putting on the lid.

When the fist kernels start to pop, shake the pot around to evenly distribute the kernels.

When they start to pop vigariously, turn down the heat.

Remove from the heat, when your have more than 7 seconds between pops.

Spread the popcorn onto a lightly oiled pan. Make sure that they are tightly packed together.

For the caramel:
Place the sugar, water and honey into a high walled pot.

Stir well over a medium heat until all the sugar grains have dissolved.

Bring to the boil, and boil for 5 minutes.

The syrup will foam, and turn from light to medium golden brown.

When it gets sticky, and forms strings from the spoon, remove from the heat and add the butter and spices.

Mix well, and pour lightly over the popcorn in zig zags.

If the caramel falls in large globules onto the pan, you will have large blobs of hard caramel which will make it hard to chew – so pour lightly over using a spoon if its easier.

Leave to harden for a few seconds, and using a clean spoon, mix the popcorn around to form clusters, or even roll together to form balls.

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Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson