Are you a fan of caramel popcorn but tired of the same old store-bought options?
Look no further than Hershey’s Caramel Syrup to take your homemade caramel popcorn game to the next level.
With a few simple ingredients and some easy-to-follow steps, you can create a delicious and addictive snack that will have your taste buds begging for more.
Whether you prefer your caramel popcorn sticky or crispy, we’ve got you covered with different methods to suit your texture preference.
So grab some popcorn kernels and let’s get popping!
How To Make Caramel Popcorn With Hershey’s Caramel Syrup?
To make caramel popcorn with Hershey’s Caramel Syrup, you’ll need the following ingredients:
– 1/2 cup Hershey’s Caramel Syrup
– 1 cup packed brown sugar
– 1/2 cup unsalted butter
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 9 cups popped popcorn (discard any unpopped kernels)
For a sticky caramel popcorn, follow these steps:
1. Preheat your oven to 225 degrees F.
2. In a microwave-safe bowl, combine the Hershey’s Caramel Syrup, brown sugar, butter, and salt. Microwave on high for 2 minutes.
3. Stir in the baking soda until the mixture becomes foamy.
4. Pour the caramel mixture over the popped popcorn and stir until all the popcorn is coated.
5. Spread the popcorn out on a greased baking sheet and bake for 20 minutes.
6. Stir the popcorn and bake for an additional 20 minutes.
7. Remove from the oven and let cool before serving.
For a crispy caramel popcorn, follow these steps:
1. Preheat your oven to 300 degrees F.
2. In a large saucepan, melt the butter over low heat.
3. Add the brown sugar, Hershey’s Caramel Syrup, and salt to the melted butter and stir until combined.
4. Increase the heat to medium-high and bring the mixture to a boil.
5. Lower the heat to medium and let it boil for 3-4 minutes without stirring.
6. Remove from heat and stir in the baking soda and vanilla extract until you have a thick, even, glossy sauce.
7. Pour half of the caramel sauce over the popped popcorn while stirring to coat evenly.
8. Pour the other half of the caramel sauce over the popcorn and continue stirring until all of it is well coated.
9. Divide the popcorn between two greased baking sheets and sprinkle with salt.
10. Bake for 30 minutes, stirring halfway through.
11. Allow to cool completely before serving.
Gather Your Ingredients
Before you start making caramel popcorn with Hershey’s Caramel Syrup, make sure you have all the necessary ingredients. You will need 1/2 cup of Hershey’s Caramel Syrup, 1 cup of packed brown sugar, 1/2 cup of unsalted butter, 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, and 9 cups of popped popcorn (discard any unpopped kernels).
If you prefer a sticky caramel popcorn, you can microwave the caramel mixture and bake the popcorn at a lower temperature. However, if you prefer a crispy caramel popcorn, you can make the caramel sauce on the stove and bake the popcorn at a higher temperature.
No matter which method you choose, make sure to have all the ingredients on hand before you start. This will ensure that your caramel popcorn turns out delicious and perfectly coated with Hershey’s Caramel Syrup.
Pop Your Popcorn
To start making caramel popcorn with Hershey’s Caramel Syrup, you’ll need to pop your popcorn. You can use any method you prefer, whether it’s air-popping, stove-top popping, or microwaving. Just make sure to discard any unpopped kernels to prevent any damage to your teeth.
Once you have your popcorn ready, it’s time to prepare the caramel sauce. Follow the steps outlined above for either a sticky or crispy version.
If you prefer a sticky caramel popcorn, you’ll want to preheat your oven to 225 degrees F. If you prefer a crispy version, preheat your oven to 300 degrees F.
Regardless of which version you choose, make sure to use a large bowl or roasting pan to mix the popcorn and caramel sauce together. This will ensure that all the popcorn is coated evenly.
When pouring the caramel sauce over the popcorn, make sure to stir constantly to prevent clumping and ensure that all the popcorn is coated.
Once the popcorn and caramel sauce are mixed together, spread it out on a greased baking sheet or roasting pan. For a sticky version, bake for 20 minutes at 225 degrees F. For a crispy version, bake for 30 minutes at 300 degrees F.
Stir the popcorn halfway through baking to ensure even cooking and prevent burning. Once done, remove from the oven and let cool before serving.
With these simple steps, you can make delicious caramel popcorn with Hershey’s Caramel Syrup at home. Experiment with different variations by adding nuts, cinnamon oil, or other candies to make it your own.
Making The Caramel Sauce
To make the caramel sauce for your Hershey’s Caramel Popcorn, you’ll need to follow a few simple steps. In a medium-sized microwave-safe bowl, combine the Hershey’s Caramel Syrup, brown sugar, unsalted butter, and salt. Microwave this mixture on high for 2 minutes until everything is melted and combined.
Once it’s heated, stir in the baking soda until the mixture becomes foamy. This step is important because it helps to create a light and airy texture for your caramel popcorn.
Next, pour the caramel mixture over your popped popcorn and stir until all of the popcorn is evenly coated with the sauce. Spread the popcorn out on a greased baking sheet and bake for 20 minutes at 225 degrees F.
After 20 minutes, stir the popcorn and bake it for an additional 20 minutes. This will help to ensure that your popcorn is evenly coated with caramel and that it’s crispy and delicious. Once it’s done, remove it from the oven and let it cool before serving.
If you prefer a crispy caramel popcorn instead of a sticky one, you’ll need to follow a slightly different process. You’ll need to melt the butter in a large saucepan over low heat before adding the brown sugar, Hershey’s Caramel Syrup, and salt. Increase the heat to medium-high and bring the mixture to a boil.
Let it boil for 3-4 minutes without stirring before removing it from heat and stirring in the baking soda and vanilla extract until you have a thick, even, glossy sauce. Pour half of this sauce over your popped popcorn while stirring to coat evenly. Then pour the other half of the sauce over the popcorn and continue stirring until all of it is well coated.
Divide the popcorn between two greased baking sheets and sprinkle with salt. Bake for 30 minutes at 300 degrees F, stirring halfway through. Allow it to cool completely before serving.
Mixing The Caramel And Popcorn
Mixing the caramel and popcorn is the most crucial step in making caramel popcorn. It’s important to make sure that every kernel is coated with the caramel mixture to achieve the perfect balance of sweet and salty flavors.
For the sticky caramel popcorn, pour the caramel mixture over the popped popcorn and stir until all of the popcorn is coated. It’s best to use a large mixing bowl to ensure that every kernel is covered with the caramel mixture. Once all of the popcorn is coated, spread it out on a greased baking sheet and bake for 20 minutes. After 20 minutes, stir the popcorn and bake for an additional 20 minutes before letting it cool.
For the crispy caramel popcorn, pour half of the caramel sauce over the popped popcorn while stirring to coat evenly. Then, pour the other half of the caramel sauce over the popcorn and continue stirring until all of it is well coated. Divide the popcorn between two greased baking sheets and sprinkle with salt before baking for 30 minutes, stirring halfway through. Once done, let it cool completely before serving.
Mixing the caramel and popcorn requires attention to detail and patience. It’s important to make sure that every kernel is coated with the caramel mixture to achieve a delicious and balanced flavor.
Baking The Popcorn (For Crispy Texture)
To achieve a crispy texture for your caramel popcorn, you’ll need to bake it at a higher temperature for a longer period of time. Here’s how to do it:
1. Preheat your oven to 300 degrees F.
2. In a large saucepan, melt the butter over low heat.
3. Add the brown sugar, Hershey’s Caramel Syrup, and salt to the melted butter and stir until combined.
4. Increase the heat to medium-high and bring the mixture to a boil.
5. Lower the heat to medium and let it boil for 3-4 minutes without stirring.
6. Remove from heat and stir in the baking soda and vanilla extract until you have a thick, even, glossy sauce.
7. Pour half of the caramel sauce over the popped popcorn while stirring to coat evenly.
8. Pour the other half of the caramel sauce over the popcorn and continue stirring until all of it is well coated.
9. Divide the popcorn between two greased baking sheets and sprinkle with salt.
10. Bake for 30 minutes, stirring halfway through.
11. Allow to cool completely before serving.
The key to achieving a crispy texture is baking the popcorn at a low temperature for a longer period of time. This allows the caramel to dry out and harden, resulting in a satisfying crunch with every bite. Make sure to stir the popcorn halfway through baking to ensure even cooking and avoid any burnt spots. Once done, let it cool completely before serving or storing in an airtight container for later enjoyment.
Cooling And Storing Your Caramel Popcorn
Once your caramel popcorn is done baking, it’s important to let it cool completely before storing it. If you try to store it while it’s still warm, the moisture will cause it to become soggy.
To cool your caramel popcorn, transfer it to a wire rack and let it sit at room temperature until it has completely cooled down. If you want to speed up the process, you can put it in the refrigerator for a short amount of time.
Once your caramel popcorn has cooled down, you can store it in an airtight container at room temperature for up to two weeks. It’s important to make sure the container is completely sealed so that the popcorn doesn’t absorb any moisture from the air.
If you want to keep your caramel popcorn fresh for longer, you can store it in the freezer for up to three months. Just make sure to put it in an airtight container or a resealable plastic bag before freezing.
When you’re ready to eat your caramel popcorn, take it out of the container and let it come to room temperature before serving. This will help restore its crunchiness and prevent any sogginess.
With these tips, you can enjoy your homemade Hershey’s Caramel Syrup caramel popcorn for weeks to come!
