Kettle Caramel Popcorn
Back to Recipes & MoreIngredients
- ¼ cup (60 ml) vegetable oil
- ½ cup (110 g) popcorn kernels
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ¼ to ½ tsp (2 to 3 g) salt
Equipment
Instructions
In a large, heavy-bottomed pot with a tight-fitting lid, add vegetable oil and 3 popcorn kernels. Place pot on medium-high heat and wait until the 3 kernels pop.
Add in the remaining popcorn kernels. Evenly sprinkle the Redpath® Golden Yellow Sugar and salt over the kernels. Place the lid onto the pot.
Keep pot covered and shake every few seconds. Be sure to keep the pot moving so the kernels and sugar do not burn.
When the popping slows to once every 3 seconds, remove pot from heat. Continue to shake the pot until popping has stopped.
Carefully remove lid, and transfer the hot popcorn into a large bowl or parchment-lined baking sheet. Taste the popcorn. If desired, add remaining ¼ teaspoon (2 g) of salt. Shake and toss popcorn to distribute the salt.
Let cool slightly. Serve immediately.
