Caramel popcorn

  • 10 mins preparation
  • 10 mins cooking
  • Makes 12 Cup
  • Print


Caramel popcorn
  • 3/4 cup (190g) popping corn
  • 3 tablespoon vegetable oil
  • 150 gram butter
  • 1/4 cup brown sugar
  • 1/4 cup honey


Caramel popcorn
  • 1
    In a large pot over medium-high heat, heat oil, add popping corn and cover with a lid.
  • 2
    When you start to hear pops, shake the pan from time to time, until the popping sound has almost stopped.
  • 3
    Transfer the popcorn to a large bowl and discard any uncooked kernels.
  • 4
    Place the butter, sugar and honey in a saucepan over medium heat and stir until the sugar has dissolved and the butter has melted.
  • 5
    Bring to the boil and cook, without stirring, for 5 minutes or until the caramel is a light-golden colour.
  • 6
    Drizzle the caramel over the corn, tossing to coat, then transfer to a tray lined with baking paper and leave to set.
  • 7
    Break into pieces and serve or store in an airtight container until ready to serve.


Stored in an airtight container, caramel popcorn will keep for one week.