Caramel Popcorn Recipe | Caramel Popcorn Indian with step by step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. The yummiest caramel popcorn! with a thin, crispy, even coating of caramel on every piece, perfect for a movie night, it’s utterly addictive. This recipe is so simple to make within 15 minutes in your own kitchen. I have used baking soda which is a must ingredient here, as it helps to get an even, thin coating of caramel on the popcorn and it avoids the crystallization of the sugar which retains the flowing consistency of the sauce, so it will be easy to mix. Another note when making this popcorn the caramel is super hot and never touch the hot caramel with bare hands, hence wait till it turns warm. This popcorn turns soggy if you expose in the air for a long time, so keep it closed in an airtight box. But if you want to retain the crunchiness for a week, bake the caramelized popcorn in an oven at 180c for 10 minutes. I followed my Homemade Butter Popcorn Recipe but you can use ready-made popcorn too.
Check my other Movie Time Recipes like
1. French Fries
2. Bhel Puri
3. Peanut Chaat
4. Mini Onion Samosa
5. Crispy Corn Barbeque Nation Style
6. Maggi Masala Noodles
Best Caramel Popcorn Recipe
Caramel Popcorn Recipe | Caramel Popcorn Indian
Equipment
- Stovetop
- Kadai / Pan
- Aluminium Foil
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- ¼ Cup Popcorn
- ½ Cup Sugar
- 1 tbsp Butter Link for Homemade Butter
- ½ tsp Vanilla Essence
- ⅛ tsp Baking Soda
Instructions
Method to prepare Homemade Popcorn
- First, measure and keep all the ingredients ready. Ensure to use popcorn seeds used for MAKING POPCORN, not the regular ones, as it will never pop up.
- In a heavy-bottomed pan or pressure cooker, pour 2 tbsp of oil and let it heat up. First, throw one popcorn seed, if it pops up immediately, then the oil temperature is perfect. Simmer the flame completely and add the popcorn seeds.
- Cover it with a lid, I used a lid with a small hole, so the steam escapes (if using a pressure cooker, place the lid in a way with a small gap). Continue cooking in low flame by shaking the vessel occasionally, till all the seeds are popped up and keep aside.
Method to prepare Caramel Popcorn
- Measure the popcorn, sugar, butter, vanilla essence, and baking soda. Baking soda is the secret to get an even, thin coating of caramel on the popcorn. When it’s added to the caramel, it makes it foam up so it increases in volume and makes it easier to coat the popcorn more evenly.
- To a heavy-bottomed or nonstick pan, add the sugar and butter. Do not lessen the sugar, else it will not get coated evenly.
- Simmer the flame, then mix well to melt the sugar and butter.
- Keep mixing till the color of sugar turns golden brown and caramelize.
- Add the vanilla essence and the sauce turns darker now. Do not skip the vanilla essence as it adds a great flavor. Make sure not to burn the sauce, else the popcorn smells bad, when it turns to golden brown switch off the flame immediately.
- Add 1/8 tsp of baking soda, it helps to avoid the crystallization/hardening of the sugar and makes the sauce light. Keep on mixing, the sauce turns frothy now (watch my video for more clarity).
- Add the popcorn and mix well to coat them.
- Keep mixing, at first, it looks like a mass and looks sticky.
- Continuously mix, ensure all the popcorns are evenly coated.
- Transfer to a plate lined with aluminum foil or butter paper and let it become warm. Break the clumped ones gently using your hands and serve immediately for best taste. Store in an airtight box and use it within 2 days.
- Enjoy this Caramel Popcorn Recipe during watching movies in your home.
Notes
Tips for Caramel Popcorn Indian
1. I used salted popcorn, so didn't add it to the recipe. If you are using plain popcorn, just add 2 to 3 pinches, while preparing the sauce. Do not skip salt as it balances the bitterness that caramel naturally has. 2. Don't lessen the sugar, else the popcorn will not get coated evenly and tastes a little bland. 3. Do the whole process on low flame and ensure not to burn the sauce, else the Caramel Popcorn Recipe smells bad. 4. Switch off the flame immediately, once the sauce turns to golden colour and is in flowing consistency. Don't heat furthermore, otherwise, it will harden then you can't mix it. 5. Don't lessen the sugar, else the popcorn will not get coated evenly. 6. Baking soda helps to avoid the crystallization of the sugar. It is the secret to an even, thin coating of caramel on the popcorn. When it’s added to the caramel, it makes it foam up so it increases in volume and makes it easier to coat the popcorn more evenly. 7. Addition of vanilla essence lends a great flavour to the Caramel Popcorn Indian. 8. Caramel is super hot so never touch the hot caramel with bare hands, wait till it turns warm. 9. To keep it more crunchy for a long time, bake the caramelized popcorn in an oven at 180 c for 10 minutes. 10. Popcorn turns soggy if you expose in air for a long time. Store in an airtight box and use it within 2 days.
Caramel Popcorn Indian
Method for Caramel Popcorn Recipe
Method to prepare Homemade Popcorn
1. First, measure and keep all the ingredients ready. Ensure to use popcorn seeds used for MAKING POPCORN, not the regular ones, as it will never pop up.
2. In a heavy-bottomed pan or pressure cooker, pour 2 tbsp of oil and let it heat up. First, throw one popcorn seed, if it pops up immediately, then the oil temperature is perfect. Simmer the flame completely and add the popcorn seeds.
3. Cover it with a lid, I used a lid with a small hole, so the steam escapes (if using a pressure cooker, place the lid in a way with a small gap). Continue cooking in low flame by shaking the vessel occasionally, till all the seeds are popped up and keep aside.
4. Method to prepare Caramel Popcorn: Measure the popcorn, sugar, butter, vanilla essence, and baking soda. Baking soda is the secret to get an even, thin coating of caramel on the popcorn. When it’s added to the caramel, it makes it foam up so it increases in volume and makes it easier to coat the popcorn more evenly.
5. To a heavy-bottomed or nonstick pan, add the sugar and butter. Do not lessen the sugar, else it will not get coated evenly.
6. Simmer the flame, then mix well to melt the sugar and butter.
7. Keep mixing till the color of sugar turns golden brown and caramelize.
8. Add the vanilla essence and the sauce turns darker now. Do not skip the vanilla essence as it adds a great flavor. Make sure not to burn the sauce, else the popcorn smells bad, when it turns to golden brown switch off the flame immediately.
9. Add 1/8 tsp of baking soda, it helps to avoid the crystallization/hardening of the sugar and makes the sauce light. Keep on mixing, the sauce turns frothy now (watch my video for more clarity).
10. Add the popcorn and mix well to coat them.
11. Keep mixing, at first, it looks like a mass and looks sticky.
12. Continuously mix, ensure all the popcorns are evenly coated.
13. Transfer to a plate lined with aluminum foil or butter paper and let it become warm. Break the clumped ones gently using your hands and serve immediately for best taste. Store in an airtight box and use it within 2 days.
Enjoy this Caramel Popcorn Recipe during watching movies in your home.
Homemade Caramel Popcorn
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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