Equipment
Ingredients
Caramel Base
- 68 g granulated sugar
- 34 g unsalted butter, chilled
- 24 g light corn syrup
- 17 ml water
- 2 g fine sea salt
- 3 ml vanilla bean paste
Popcorn and Spice
- 55 g popcorn kernels, pre-popped
- 4 g saigon cinnamon
Nutrition (per serving)
Method
Preheat your oven to 165°C (325°F) and line a large rimmed baking sheet with professional-grade parchment paper or a silicone mat.
In the heavy-bottomed saucepan over medium heat, melt the butter and continue cooking until the milk solids turn a deep amber color and smell nutty, approximately 3-4 minutes.
Whisk in the sugar, light corn syrup, water, and sea salt. Bring the mixture to a vigorous simmer until it reaches 121°C (250°F), or the 'hard ball' stage.
Immediately add the popped popcorn to the saucepan. Using a silicone spatula, fold the kernels gently but rapidly to ensure every surface is thinly coated in the hot syrup.
Dust the cinnamon and vanilla bean paste over the coated popcorn and perform a final toss to distribute the aromatics evenly.
Spread the popcorn onto the prepared baking sheet in a single layer and bake at 165°C (325°F) for 10 minutes to dehydrate the caramel and maximize crunch.
Remove from the oven and place the sheet on a wire rack. Let cool completely for 15 minutes until the coating is hard and brittle before breaking apart any large clusters.
Chef's Notes
- Mushroom kernels are superior for caramel corn as they have more surface area and don't break as easily as butterfly kernels.
- Always use a heavy-bottomed pan to prevent hot spots that cause the sugar to burn unevenly.
Storage
Freezer: 1 month — Store in a vacuum-sealed bag to maintain crispness.
Reheating: If slightly tacky, refresh in a 150°C (300°F) oven for 3 minutes.
