Caramel Popcorn
Crisp, buttery caramel corn baked low and slow so it stays crunchy for days. Much better than the cinema sort.
- Time1 hr 15
- LevelEasy
- Costabout £0.28 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 120°C (100°C fan). Line two large baking trays with baking paper.
- 2
Put the oil and 3 kernels in a large pan with a lid over a medium-high heat. When they pop, add the rest, put the lid on and shake the pan until the popping slows to a few seconds between pops, about 4 minutes. Tip into a very large bowl and pick out any unpopped kernels.
4 min - 3
Wipe out the pan. Melt the butter, sugar, golden syrup and salt over a medium heat, stirring until the sugar has dissolved. Let it bubble without stirring for 4 minutes until it smells of toffee.
4 min - 4
Take off the heat and stir in the bicarbonate of soda and vanilla. It will foam up.
- 5
Pour over the popcorn at once and fold with a big spoon until every piece is coated. Spread over the two trays.
- 6
Bake for 45 minutes, stirring every 15 minutes. Cool completely on the trays, when it will turn crisp. Store in an airtight tin for up to 5 days.
45 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.