Ready to read an amazing, delicious, and super easy recipe? Yes? Then check out how delicious these EASY CARAMEL POPCORN are! I’ll reveal all the secrets and tricks to make them at home just as tasty as the ones at the cinema and even more, always crunchy! You’ll need just a few ingredients, and I warn you, you can’t stop at one, they’re too good! Now up to the kitchen to try them!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 2 Minutes
- Cooking time: 5 Minutes
- Portions: 1 bowl
- Cuisine: Italian
Ingredients for Easy and Delicious Caramel Popcorn
- 1/4 cup Popcorn kernels
- 4 tablespoons Sugar
- 3 tablespoons Brown sugar
- 2 tablespoons Water
- 1 pinch Fine salt
- 1 tablespoon Extra virgin olive oil
Useful Tools for Making Caramel Popcorn
- Kitchen Scale
- Non-stick Pan
- Spoon
- Bowl
- Pot
Preparation
First, make the popcorn the classic way: in a pot, pour 1 tablespoon of oil, add the popcorn kernels, and cover. Cook on low heat, shaking the pot occasionally until all kernels have popped, then pour them into a bowl, salt them, and let them cool completely.
In a non-stick pan, pour the granulated sugar, brown sugar, and 2 tablespoons of water, and place over low heat.
As soon as the sugar and water start to melt, increase the heat a bit (it should be quite high at this stage), add the previously prepared popcorn to the pan, and stir continuously for 5 minutes with a steel spoon to coat all the popcorn with caramel.
After 5 minutes, the caramel popcorn will be ready. Remove them from the heat and pour them onto a sheet of parchment paper (which you can place on a baking tray or a wooden cutting board), let them cool completely.
Once the caramel popcorn is completely cool, mix them with a spoon or your hands, and you’ll see they won’t stick together and will separate individually, and there you go, now they’re ready to be enjoyed!
EASY AND DELICIOUS CARAMEL POPCORN TO MAKE AT HOME!
The tricks to ensure that once cooked, the caramel popcorn isn’t soft but crunchy are twofold: 1 let them cool completely after the first “cooking” (and before the second), and 2 once caramelized and placed on parchment paper, don’t touch them until they are completely cool.
Notes
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