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Caramel Popcorn

All I have been wanting to do during this quarantine is bake, problem is I don't have many ingredient to work with. You won't find me rushing to the store just so I can selfishly bake. So today while browsing through the cabinet an idea hit me. Popcorn... and CARAMEL. I've brought sugar to a a soft ball stage before for marshmallows so I just tried that, and it worked!



  • 1/2 Water


  • 1 cup Coconut Sugar or whatever sugar you have, Honey would work I think..


  • 1/2 cup Popcorn Kernels


  • 2tbsp Oil of Choice, I use Ghee





  1. Combine water and sugar in a small sauce pan with a candy thermometer, or meat thermometer. Place on medium heat.

  2. While the sugar mixture is heating, make the popcorn.Place oil in medium size sauce pan, add a few kernels and place on medium heat, with lid on.

  3. Once you hear the kernels pop, add the rest and replace the lid. Once you hear the popping stop, remove from heat.

  4. Place your popcorn in a large greased bowl.

  5. Wait for the sugar mixture to come to 230-240 degrees.

  6. Once the mixture has reached the desired temp, quickly spoon it over the popcorn and toss with a spatula. Here is a good time to add nuts, chocolate chips, whatever you desire! Once it is all equally coated move to a baking sheet. Top with salt and any other toppings.

  7. Allow the popcorn to cool, by placing it in the fridge.


Enjoy! I used coconut sugar because it is unrefined and has a lower glycemic index.