Brown Butter Caramel Popcorn
This isn’t your average movie night popcorn. Brown butter caramel popcorn is what you make when you want to actually impress someone. I’ve taken classic caramel corn and elevated it with brown butter, which brings a deep, nutty richness that regular butter just can’t match. Maple syrup adds depth, a vanilla bean keeps it balanced, and a generous pinch of salt stops it being sickly sweet.
The brown butter is the real hero here. Taking the butter just past the point of melting and letting the milk solids toast and turn golden completely changes the character of the caramel. It goes from sweet to something with real complexity and depth. Once you’ve made it this way, regular caramel popcorn feels like it’s missing something.
It takes more effort than ripping open a bag, but the result is on a completely different level. Make a big batch because it disappears fast.
Ingredient Notes
Popcorn kernels:
Use raw popcorn kernels, not pre-popped popcorn or microwave bags. You want fresh kernels that pop up light and airy so there’s plenty of surface area for the caramel to coat evenly.
Unsalted butter:
You need unsalted so you can control the salt level yourself. Watch the butter carefully as it browns because it can go from golden and nutty to burnt and bitter in a matter of seconds.
Brown sugar:
Brown sugar gives the caramel a deeper, more toffee-like flavour than white sugar. Don’t swap it for caster or white sugar here as the flavour won’t be the same.
Maple syrup:
Use real maple syrup, not maple flavoured syrup. It adds a subtle complexity that works really well with the brown butter. The real thing makes a noticeable difference.
Bicarb soda:
This is what gives the caramel a light, airy texture rather than a hard, toffee-like shell. When you whisk it in, the mixture will bubble up rapidly. That’s exactly what you want.
Ingredients
- ½ tbsp peanut oil (or other neutral oil)
- 120g popcorn kernels
- 120g unsalted butter
- 200g brown sugar
- 80ml (⅓ cup) maple syrup
- 1 tsp sea salt, plus extra for seasoing
- 1 vanilla bean, seeds scraped
- 60ml (¼ cup) water
- ½ tsp bicarb soda
Equipment
-
Wide, deep saucepan with lid
-
Medium saucepan
-
2 oven trays lined with baking paper
-
Large mixing bowl
Directions
POP THE CORN
MAKE THE CARAMEL
BAKE
Notes
Chef Tips
Don’t rush the caramel
Patience is everything when making caramel. If the heat is too high, the sugar will burn before it has time to come together properly, and burnt sugar is bitter and grainy. Keep the heat steady and stir consistently once everything is in the pan.
Vanilla substitute
If you don’t have a vanilla bean, vanilla bean paste is the next best option. Use about half a teaspoon. Vanilla extract will also work in a pinch, though the flavour won’t be quite as intense.
Storing your popcorn
Keep leftovers in an airtight container at room temperature for up to 3 days. Don’t refrigerate it as moisture will make it go soft and sticky. Give the container a shake before serving to break up any pieces that have clumped together.
FAQs
Can I make this ahead of time?
Can I make it gluten free?
Can I use microwave popcorn?
Why is my caramel crystallising?
Can I make it without maple syrup?
Nutrition
Nutrition
- Serving Size
- 1 serving
- Calories
- per serving
- 1030
- Carbs
- 143 grams
- Protein
- 9 grams
- Fat
- 47 grams
- Saturated Fat
- 27 grams
- Fiber
- 7 grams
- Sugar
- 88 grams
- Sodium
- 1650 milligrams
- Cholesterol
- 90 milligrams
- Potassium
- 350 milligrams
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