Oven-dried caramel popcorn
Popcorn coated in molasses caramel and slowly dried in the oven.
Active time30 min
Cooking1 h 15 min
Total2 h 30 minResting : 1 h
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Ingredients
- 113 g salted butter
- 120 ml unpopped corn kernels
- 78 g light corn syrup
- 213 g soft brown sugar
- ½ tsp baking soda
- 39 g molasses
Preparation
Heat a heavy-bottomed saucepan over medium heat. Add the corn kernels and cover. Shake the pan regularly for about 5 minutes. Remove from the heat when the popping slows. Transfer the popcorn to a large heatproof bowl and remove any unpopped kernels. Heat the conventional oven to 95 °C. Line rimmed baking trays measuring about 46 × 33 cm with baking parchment.
120 ml unpopped corn kernels- heavy-bottomed saucepan with lid
- heatproof bowl
- rimmed baking trays
- baking parchment
Heat the molasses, brown sugar, salted butter and corn syrup in a deep saucepan, stirring until dissolved. Boil for about 5 minutes until a thermometer reads 121–124 °C.
113 g salted butter78 g light corn syrup213 g soft brown sugar39 g molasses- tall pan
- heatproof spatula
- sugar thermometer
Off the heat, stir in the baking soda: the syrup expands. Immediately pour over the popcorn and mix with a heatproof spatula. Spread thinly over the trays.
½ tsp baking soda- pan
- heatproof bowl
- heatproof spatula
- trays
Bake for 60 minutes at 95 °C. Stir every 15 minutes and swap the trays around. Cool out of the oven for 60 minutes, until completely cold. Break up the cold clusters.
- oven
- spatula
- rack
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration