Sweets and drinksCandyEurope and North America5 minutes preparation, 15 minutes cooking, 20 minutes in total
Caramel butter popcorn comes together in twenty minutes with one deep pot and a lid. The tricky part is the finish, since caramel sets fast and slow mixing leaves the popcorn unevenly coated. Drop one or two kernels in first as a test, and only add the rest once the oil is properly hot.
Shake the pot in one direction while the corn pops so nothing catches on the base. The butter sits out for an hour to soften, and the sugar melts with a little water before the butter goes in.
This batch weighs about 147g, at roughly 457 calories per 100g.
Method
Choose American corn meant for popcorn. Leave 30g unsalted butter at room temperature for 1 hour to soften.
Get out a deep pot of more than 1 liter with a lid. Heat 2 tablespoons cooking oil, then drop in one or two kernels as a test.
Once the oil is properly hot, add all 50g of the kernels, cover the pot, shake it in one direction and wait for the corn to pop. Tip the popcorn into a bowl.
Melt 27g kOBE Monk Fruit Blend with 10ml water and a tiny pinch of salt, stirring until it takes on a deep scorched color, then add the butter and stir it through.
Once the butter and sugar turn deep amber, work quickly to fold in the popcorn, add 1 vial of vanilla and tip it all into a bowl to serve.
Tips
Shake the pot in one direction while the corn pops so nothing catches on the base.
Fold the popcorn into the butter and kOBE Monk Fruit Blend quickly, before the caramel sets hard.
Drop one or two kernels in first, and oil hot enough will pop them within half a minute.
The popcorn has to cool a little and be completely dry before mixing, since any steam makes the coating run.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.