Remove the pot from the heat.
Remove Unpopped Kernels
Transfer the popcorn to a large bowl and carefully remove any unpopped kernels.
Set aside.
Make the Caramel
In a saucepan, combine the sugar, butter, water, and a pinch of salt.
Cook over medium heat, stirring carefully, until the mixture turns into a smooth, golden-amber caramel.
Do not overcook the caramel, as it may become bitter.
Add the Vanilla
Remove the saucepan from the heat and stir in the vanilla extract, if using.
Be careful, as the caramel will be extremely hot.
Coat the Popcorn
Immediately pour the caramel over the popcorn.
Using a wooden spoon, quickly stir until all the popcorn is evenly coated.
Let It Cool
Spread the caramel-coated popcorn onto a baking sheet lined with parchment paper or wax paper.
Allow it to cool for 10–15 minutes.
Separate and Enjoy
Once the caramel has hardened, gently break apart any pieces of popcorn that have stuck together.
Grandma’s Tip
For even drier and crispier caramel popcorn, bake it in a preheated oven at 150°C (300°F) for 10 minutes, stirring halfway through.
Allow it to cool completely before storing.
Enjoy your delicious homemade caramel popcorn! 🍿✨
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