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How To Make Caramel Popcorn Recipe
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How To Make Caramel Popcorn Recipe On The Stove With White Sugar - Popcorn Without Corn Syrup

Crispy, crunchy movie-theater style caramel popcorn made on the stovetop with white sugar, butter and baking soda without corn syrup or oven. An easy 3-ingredient snack recipe!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack, Sweet
Cuisine: Indian, International
Keyword: caramel popcorn, Caramel popcorn recipe, caramel popcorn without corn syrup and brown sugar, how to make caramel popcorn, how to make caramel popcorn without oven
Servings: 4 servings
Author: Chitra

Ingredients

  • ¼ cup Popcorn kernels (approx. 50 g / 1.8 oz) salted Act II popcorn or raw corn kernels
  • ½ cup White sugar (approx. 100 g / 3.5 oz) granulated pure cane sugar
  • 1 tbsp Unsalted butter (approx. 14 g / 0.5 oz) soft, at room temperature
  • ½ tsp Vanilla extract or essence
  • ⅛ tsp Baking soda pinch, for aerating caramel
  • 2 - 3 tbsp Cooking oil only if popping raw corn kernels from scratch
  • Water few drops, optional

Instructions

  • Heat a heavy-bottomed kadai or pressure cooker. If using readymade popcorn packet (like Act II), add it directly. If using raw corn kernels, heat 2 to 3 tbsp oil, add 1/4 cup corn kernels and mix well.
    Heating oil and raw popcorn kernels in pressure cooker base
  • Keep the flame high and sauté quickly for a minute until the popcorn starts to pop. Cover the vessel with a lid immediately. Keep the flame medium and shake the pan back and forth to pop the kernels completely. Once popping slows down, switch off heat and transfer popped corn to a plate.
    Popping corn kernels in covered pan and transferring to a plate
  • Heat sugar and soft butter in the kadai on low flame. Let the sugar melt in butter. Keep mixing on low flame until the sugar completely dissolves and turns golden brown in color into caramel syrup.
    Melting sugar and butter in pan until golden brown caramel
  • Add vanilla essence, mix well and switch off the flame. Immediately add baking soda and stir until the caramel syrup becomes light, frothy and airy. Work quickly so the caramel does not burn.
    Adding vanilla and baking soda to hot caramel syrup until frothy
  • Add the popped corn into the frothy caramel syrup and toss gently from the bottom to coat all pieces evenly. Transfer to a tray lined with butter paper or parchment paper and let it cool until warm.
    Tossing popped corn in frothy caramel syrup and cooling on butter paper
  • Gently break apart clumped clusters with your hands and serve immediately for the best crunch. Store remaining popcorn in an airtight container for 2 to 3 days.

Video

Notes

  • Do not add more sugar. The ratio of popcorn kernels and sugar is 1:2.
  • Do the syrup process on low flame to avoid burning.
  • If you burn the syrup, taste will spoil.
  • Do not skip vanilla essence as it adds a great flavor.
  • Popcorn turns soggy if exposed to air for a long time. So keep it closed in an airtight box.
  • To keep it more crunchy for a long time, you can bake the caramelized popcorn in an oven at 180°C (350°F) for 10 minutes.