Caramel Popcorn


Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

If you would like to add a more wintry touch to this popcorn, stir a generous pinch of cinnamon into the caramel. Served in pretty glasses, this popcorn makes a delicious snack for a great party. Start the new year with a pop!


For the popcorn

  • 6 tbsp sunflower oil
  • 50 g ( oz) popcorn kernels

For the caramel

  • ½ tsp baking soda
  • 1 generous pinch of sea salt
  • 100 g sugar
  • 1-2 tsp vanilla sugar
  • 3 tbsp caramel syrup
  • 1 tbsp butter


Preheat the oven to 60°C (145°F/Gas mark ¼) and line a tray with baking paper. For the popcorn, heat the oil in a large saucepan. As soon as the oil is hot, add the popcorn kernels. Swirl the pot once to coat the kernels in oil, then seal with a lid. As soon as the first kernels start to pop, reduce the temperature and give the pot a shake every now and then.

Once you hear no more kernels popping, take the pot off the heat and spread the popcorn on the baking tray. Remove unpopped kernels. Keep the popcorn warm in the oven.

For the caramel, combine baking soda and salt. Heat the sugar and vanilla sugar, caramel syrup, butter and 2 tablespoons water in a large pot until the sugar has dissolved. Do not stir. Once the sugar has dissolved, swirl the pot once and leave the sugar to caramelise over medium heat for about 5 minutes. Remove the pot from the heat and stir in the baking soda mixture. Add the popcorn to the pot as soon as the mixture starts to foam a little. Stir well until the popcorn is well coated with the caramel. Return the caramel popcorn to the tray and quickly separate the individual popcorn pieces. Leave to cool fully and store in an airtight container.