One of the great things about this popcorn recipe is that you literally need five ingredients – oil, kernels, butter, sugar and syrup – and it takes less than 15 minutes from start to finish.
By Eleanor Jones
Recently, the weather’s been rubbish, money has been tight, and consequently I’ve spent a lot of my time wrapped up in a duvet binge watching Netflix. Whilst this is a pleasant activity in itself, I’ve also discovered that it can be significantly improved by the addition of snacks – and this homemade caramel popcorn (from What Charlotte Eats) is up there with the best of them.
One of the great things about this popcorn recipe is that you literally need five ingredients – oil, kernels, butter, sugar and syrup (hey, I said it was easy, not healthy!) – and it takes less than 15 minutes from start to finish. If it’s raining, cold, or generally miserable where you are, fire up your laptop, put your pan on the stove and get popping. 
Homemade Caramel Popcorn
- Total Time: 15 minutes
- Yield: 2 1x
Description
One of the great things about this popcorn recipe is that you literally need five ingredients – oil, kernels, butter, sugar and syrup – and it takes less than 15 minutes from start to finish.
Ingredients
- 40g popcorn kernels
- 2tbsp sunflower oil
- 40g light brown sugar
- 40g unsalted butter
- 2tbsp golden syrup
- Sprinkling of salt (optional, but I love sweet/salty combos and highly recommend it!)
Instructions
- Heat the oil on a high heat in the biggest saucepan you own with a lid. Drop one or two kernels into the pan and wait for them to pop – when they burst, it’s time to add the rest. If you’re adding salt, sprinkle it across the kernels now.
- Turn the heat down to medium, put the lid on the pan and wait for all of the popcorn to pop, shaking occasionally to prevent burning. Only remove the lid when you haven’t heard a pop for a good minute or so, unless you want a popcorn explosion!
- Tip the popcorn into a bowl to cool slightly. Whilst you’re waiting, you can make the caramel.
- Melt the butter (you can use the same saucepan) and then stir through the sugar and syrup. Once the mixture is combined, return your popcorn to the pan and stir thoroughly (and carefully – hot sugar burns!) until every kernel is glistening with caramel. Return the batch to the bowl to cool.
- The popcorn will dry in clumps, but they’re very easy to break up with your hands. Once it’s sat for 10-15 minutes, it should be ready to eat!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Snack
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 410
If You Liked This Recipe, You’ll Love These
- Homemade Egg Drop Soup
- Homemade Triple Nut Butter
- 8 Delicious Things to Make with Popcorn
- Honey Mustard Pretzel Popcorn
Frequently Asked Questions
How do I know when all the popcorn has popped?
The recipe says to start with one or two test kernels in the hot oil and only add the rest once they pop. Keep the lid on and don’t remove it until you haven’t heard a pop for a solid minute, to avoid a popcorn explosion out of the pan.
How do I separate the caramel popcorn once it sets into clumps?
The recipe notes that the popcorn will dry in clumps as the caramel cools, but they are very easy to break up by hand. After sitting for 10–15 minutes the caramel sets enough to handle and the clumps pull apart without sticking to your fingers.
