Brown Butter Caramel Popcorn

Recipe notes

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.

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.