Caramel Popcorn Recipe – Easy Homemade Indian-Style Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Caramel Popcorn Recipe – Easy Homemade Indian-Style Sweet Treat

Hey everyone! If you’re anything like me, you have a serious sweet tooth and a love for movie nights. And what’s a movie night without popcorn? But forget the store-bought stuff – today, we’re making caramel popcorn! This recipe is super easy, seriously addictive, and brings a little bit of Indian-style sweetness to a classic treat. I first made this for a Diwali get-together and it was gone in minutes!

Why You’ll Love This Recipe

This caramel popcorn isn’t just delicious; it’s a total winner for a few reasons. It’s quick – ready in under 15 minutes! It uses simple ingredients you probably already have in your pantry. And honestly, the homemade caramel is so much better than anything you can buy. Plus, it’s a fun recipe to get the kids involved with (with supervision, of course!).

Ingredients

Here’s what you’ll need to whip up a batch of this golden goodness:

• ¼ cup corn kernels (about 30g)
• 2 tablespoons flavourless oil (like vegetable or canola – around 30ml)
• ½ cup granulated white sugar (about 100g)
• ¼ teaspoon vanilla essence (about 1.25ml)
• 1 tablespoon butter (about 14g)
• A pinch of salt

Ingredient Notes

Let’s talk ingredients for a sec. Using a flavourless oil is key for letting the popcorn flavour really shine through. You don’t want your popcorn tasting like olive oil, right? I’ve tried different oils, and honestly, vegetable or canola work best.

Also, don’t skimp on the vanilla! It adds such a lovely warmth to the caramel. And while you can use salted butter, I prefer to add a pinch of salt separately – it gives you more control over the flavour. Finally, make sure your sugar is granulated white sugar, not powdered or brown sugar, for the perfect caramel consistency.

Step-By-Step Instructions

Alright, let’s get popping (and caramelizing)!

1. Heat the oil in a thick-bottomed pan with a lid over medium heat. Swirl it around to make sure the whole bottom is coated.
2. Add 2-3 corn kernels to the pan. This is the “test” – when they pop, you know the oil is hot enough.
3. Add the remaining corn kernels in an even layer. Quickly cover the pan partially (leaving a small gap for steam to escape) and give it a good shake.
4. Keep shaking the pan intermittently as the kernels pop. This prevents burning! Once the popping slows down to a few seconds between pops, take it off the heat. Transfer the popped corn to a large bowl.
5. Now for the caramel! In the same (clean) pan, melt the sugar on low heat. Don’t stir it at first – just let it melt slowly.
6. Once the sugar is melted and turns a golden caramel colour, take it off the heat. Be careful, it’s hot! Stir in the butter, vanilla essence, and salt until everything is nicely combined and frothy.
7. Quickly pour the caramel sauce over the popcorn and mix well, making sure every piece is coated. This is where a large bowl really comes in handy!
8. Spread the caramel popcorn onto a baking tray lined with parchment paper. This helps prevent it from sticking. Let it cool completely before breaking it into clusters.

Expert Tips

• Don’t overcrowd the pan when popping the corn. Work in batches if you need to.
• Keep a close eye on the caramel – it can burn quickly!
• Work quickly when mixing the caramel with the popcorn, as the caramel will start to harden as it cools.
• If your caramel seems too thick, add a tiny splash of water (like ½ teaspoon) and stir it in.

Variations

• Spice Level: Mildly Sweet: This recipe is perfectly balanced, but if you want a little extra kick, try adding a pinch of cinnamon or cardamom to the caramel.
• Festival Adaptations: Diwali/Holi snack: This is a huge hit during festivals! You can package it up in pretty little bags as a homemade gift.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions. My friend, who’s gluten-intolerant, always requests this for parties!

Serving Suggestions

Honestly, this caramel popcorn is delicious straight from the tray! But it’s also great for:

• Movie nights (obviously!)
• Parties and gatherings
• A sweet treat with your afternoon tea or coffee
• A homemade gift

Storage Instructions

Store the caramel popcorn in an airtight container at room temperature. It’s best enjoyed within 2-3 days, as it can get a little sticky over time.

FAQs

Let’s answer some common questions:

• Is it better to use salted or unsalted butter? I prefer unsalted butter and adding a pinch of salt myself, but salted butter will work in a pinch! Just be mindful of the overall saltiness.
• Can I make this caramel popcorn ahead of time? You can, but it’s best enjoyed fresh. If you do make it ahead, store it in an airtight container and be aware that it might lose some of its crispness.
• What type of oil is best for popping corn? Flavourless oils like vegetable, canola, or sunflower oil are best.
• How do I prevent the caramel from becoming too hard? Don’t overcook the caramel! Take it off the heat as soon as it turns golden brown.
• Can I add nuts or other toppings to this caramel popcorn? Absolutely! Feel free to add chopped nuts (peanuts, almonds, cashews), chocolate chips, or sprinkles to the popcorn after you’ve mixed it with the caramel.

Enjoy making (and eating!) this delicious caramel popcorn. Let me know how it turns out in the comments below!