Homemade caramel popcorn


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.

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!)


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!

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