Caramel Popcorn
Indulge in the ultimate sweet and salty treat with this easy-to-make Caramel Popcorn, featuring crunchy kernels coated in a rich, buttery caramel glaze
INGREDIENTS
Popcorn:
• 8 cups freshly popped popcorn (about ½ cup unpopped kernels)
• 1 tsp salt
Caramel Sauce:
• 1/2 cup cannabutter
• 1 cup packed brown sugar
• 1/4 cup light corn syrup or honey
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/2 tsp salt
INSTRUCTIONS
Pop the kernels using an air popper or stovetop method. Place the popped popcorn in a large mixing bowl, removing any unpopped kernels. Lightly salt the popcorn to enhance the flavor.
In a medium saucepan, melt the cannabutter over medium heat before stirring in the brown sugar and corn syrup (or honey) until the mixture is smooth and starts to bubble.
Reduce the heat to low and let the mixture simmer for 4–5 minutes without stirring.
Remove from heat and quickly stir in the vanilla extract, baking soda, and salt. The caramel will foam slightly - this is normal.
Immediately pour the caramel sauce over the popcorn, stirring quickly with a spatula to evenly coat all the kernels.
Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn on a baking sheet lined with parchment paper.
Bake for 45 minutes, stirring every 15 minutes to ensure even coating and a crisp texture.
Remove from the oven and let the popcorn cool completely. The caramel will harden as it cools.
Break into clusters and transfer to a serving bowl or airtight container for storage
TIPS
• Enhance the flavor by adding a pinch of cayenne pepper or red pepper flakes for a spicy kick, or incorporate sun-dried tomatoes for a burst of tanginess