Experience
I made it once in December 2021. It popped an actual 1/4 cup corn, and half of this was way too much caramel. I also think it may have been too buttery. It was too soft, not hard enough, so it might have needed a bit longer cooking in my microwave. It also didn’t fizz up much when adding baking soda.
Ingredients
- 12 cups popped popcorn (1/2 cup unpopped kernels, 2 microwave bags)
- 1 cup brown sugar
- 1/4 cup golden syrup
- 1/2 cup (113 g) butter
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
Recipe
- Pop kernels, place in a large bowl.
- Brown sugar, golden syrup, butter, salt in a microwave proof bowl (Pyrex, room for tripling).
- Microwave for 45 seconds, remove and stir (butter melted).
- Microwave for 1 minute and 30 seconds, remove and stir.
- Microwave for an additional 1 minute and 30 seconds, stir.
- Add vanilla extract and baking soda, stir until it stops fizzing and bubbling.
- Pour over popcorn and gently fold until well coated. Let cool in bowl or on parchments paper.
- NOTE: Every microwave is a little different. After your popcorn cools, determine if you want the caramel a little softer (less microwave time) or a little harder (more microwave time). This way, the next time you make it, your can perfect this recipe for your specific microwave!
from yourcupofcake
Aurore's cookbook 