This delicious caramel popcorn recipe by Gordon Ramsay is the perfect sweet and crunchy treat for any occasion! Quick and easy to make, it uses simple pantry ingredients like brown sugar and butter to create a rich caramel coating. Perfect for movie nights, parties, or gifting, it’s a crowd-pleaser that everyone will love!
Ingredients Needed:
- 5 quarts of popped popcorn
- 225g butter
- 400g brown sugar
- 120ml corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
How To Make Caramel Popcorn Recipe?
- Preheat the Oven: Preheat your oven to 120°C. Place the popped popcorn in a large mixing bowl.
- Melt the Butter and Mix Ingredients: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt until combined.
- Boil the Mixture: Bring the mixture to a boil, stirring constantly. Once boiling, stop stirring and let it boil for 4 minutes.
- Add Vanilla and Baking Soda: Remove the saucepan from heat, then stir in the vanilla extract and baking soda. The mixture will foam slightly.
- Coat the Popcorn: Pour the caramel sauce in a thin, steady stream over the popcorn while stirring to ensure even coating.
- Bake the Popcorn: Divide the caramel-coated popcorn between two large, shallow baking trays. Bake for 1 hour, stirring every 15 minutes to prevent clumping.
- Cool the Popcorn: Remove from the oven and let it cool completely before breaking it into pieces. Serve and enjoy!
Recipe Tips:
- Use Freshly Popped Popcorn: Make sure your popcorn is plain and freshly popped. Avoid using pre-flavored or buttery popcorn, as it can affect the caramel’s flavor and texture.
- Stir Constantly While Making Caramel: While the caramel is heating, stir constantly until it boils to prevent burning or uneven cooking. Once it starts boiling, avoid stirring to achieve a smooth, glossy caramel.
- Work Quickly When Coating Popcorn: After adding the baking soda, the caramel sets quickly. Pour it over the popcorn and mix immediately to ensure every piece is evenly coated.
- Bake for Even Crispiness: Stir the popcorn every 15 minutes while it bakes. This helps the caramel spread evenly and gives the popcorn a crispy texture.
- Use Non-Stick or Lined Trays: To avoid the caramel sticking to your baking trays, line them with parchment paper or use non-stick trays for easy cleanup.
How To Store Leftovers?
Cool the caramel popcorn to room temperature before storing it. Keep it in an airtight container at room temperature because refrigerating will make it soft.
Nutrition Facts:
- Calories: 407 kcal
- Total Fat: 18.1 g
- Saturated Fat: 11.3 g
- Cholesterol: 31 mg
- Sodium: 822 mg
- Potassium: 69mg
- Total Carbohydrate: 66.5 g
- Dietary Fiber: 1.8 g
- Sugars: 38.6 g
- Protein: 4.1 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Cheese Souffle Recipe
- Gordon Ramsay Fudge Recipe
- Gordon Ramsay Red Velvet Brownies Recipe
Gordon Ramsay Caramel Popcorn Recipe
Description
This delicious caramel popcorn recipe by Gordon Ramsay is the perfect sweet and crunchy treat for any occasion! Quick and easy to make, it uses simple pantry ingredients like brown sugar and butter to create a rich caramel coating. Perfect for movie nights, parties, or gifting, it’s a crowd-pleaser that everyone will love!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 120°C. Place the popped popcorn in a large mixing bowl.
- Melt the Butter and Mix Ingredients: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt until combined.
- Boil the Mixture: Bring the mixture to a boil, stirring constantly. Once boiling, stop stirring and let it boil for 4 minutes.
- Add Vanilla and Baking Soda: Remove the saucepan from heat, then stir in the vanilla extract and baking soda. The mixture will foam slightly.
- Coat the Popcorn: Pour the caramel sauce in a thin, steady stream over the popcorn while stirring to ensure even coating.
- Bake the Popcorn: Divide the caramel-coated popcorn between two large, shallow baking trays. Bake for 1 hour, stirring every 15 minutes to prevent clumping.
- Cool the Popcorn: Remove from the oven and let it cool completely before breaking it into pieces. Serve and enjoy!
Notes
- Use Freshly Popped Popcorn: Make sure your popcorn is plain and freshly popped. Avoid using pre-flavored or buttery popcorn, as it can affect the caramel’s flavor and texture.
- Stir Constantly While Making Caramel: While the caramel is heating, stir constantly until it boils to prevent burning or uneven cooking. Once it starts boiling, avoid stirring to achieve a smooth, glossy caramel.
- Work Quickly When Coating Popcorn: After adding the baking soda, the caramel sets quickly. Pour it over the popcorn and mix immediately to ensure every piece is evenly coated.
- Bake for Even Crispiness: Stir the popcorn every 15 minutes while it bakes. This helps the caramel spread evenly and gives the popcorn a crispy texture.
- Use Non-Stick or Lined Trays: To avoid the caramel sticking to your baking trays, line them with parchment paper or use non-stick trays for easy cleanup.
Gordon Ramsay Caramel Popcorn Recipe