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Caramel Corn

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“A great treat for movie night! Don't be intimidated about the idea of popping your own corn...it really is just about as easy as nuking it! Microwave popcorn isn't strong enough to hold up under the caramel, so I wouldn't suggest trying it.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pop the popcorn in a covered saucepan (the back of the package will usually tell you how) Melt the butter in a medium saucepan.
  2. Add the sugar and water and stir over low heat, until the sugar is dissolved.
  3. Place a warmed candy thermometer in the pan and boil over medium high, without stirring, until it reaches 234 degrees F, or the soft ball stage.
  4. Immediately pour it over the popcorn and mix well with a wooden spoon.
  5. Pour the popcorn onto a cookie sheet fitted with waxed paper, and let cool.
  6. Lightly butter your fingertips and break the popcorn up.
  7. Serve!
  8. You can store it in a ziploc bag or airtight tupperware for about 10 days.

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