Ingredients
Scale
- 1/2 cup unpopped popcorn kernels (or 12 cups popped popcorn)
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon cream soda extract (or 2 tablespoons reduced cream soda liquid)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Optional: 1/4 teaspoon sea salt flakes for sprinkling
Instructions
- Preheat your oven to 250°F (120°C). Pop the popcorn kernels using your preferred method (air popper, stovetop, or microwave). Ensure no unpopped kernels remain. Transfer the popped popcorn to a very large roasting pan or two large baking sheets. Set aside.
- In a medium heavy-bottomed saucepan, melt the butter over medium heat. Add the light brown sugar, light corn syrup, and salt. Stir constantly until the sugar dissolves completely and the mixture comes to a boil. Continue to boil without stirring for 4-5 minutes, or until a candy thermometer reads 250°F (120°C).
- Remove the saucepan from the heat. Carefully stir in the cream soda extract (or reduced liquid), vanilla extract, and baking soda. The mixture will foam up significantly – this is normal and helps create a tender caramel.
- Immediately pour the hot caramel mixture evenly over the popped popcorn in the roasting pan. Using two heat-resistant spatulas or wooden spoons, gently toss the popcorn until it is as evenly coated as possible. It's okay if it's not perfect at this stage.
- Spread the coated popcorn into an even layer on the baking sheets. Bake for 25-30 minutes, stirring gently every 10 minutes to redistribute and ensure even caramelization and crisping. The caramel should be slightly sticky but firming up.
- Remove the popcorn from the oven and immediately transfer it to parchment-lined countertops or silicone mats to cool completely. As it cools, gently break apart any large clusters. If desired, sprinkle with sea salt flakes for an extra touch of flavor. Store in an airtight container at room temperature for up to one week.
Notes
For best results, use fresh popcorn. Avoid using microwave popcorn with added butter or salt, as it can affect the caramel flavor. If you don’t have cream soda extract, you can reduce 1/2 cup of cream soda to 2 tablespoons over low heat for a more intense flavor. Ensure your baking soda is fresh, as it contributes to the caramel’s texture. For an extra magical touch, consider adding a sprinkle of edible gold dust once cooled!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sweet Snack
- Method: Baking (for caramelizing)
- Cuisine: Fantasy Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg