Buttery caramel corn

By Vijaya Selvaraju
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Total Time


  • 1 teaspoon canola oil
  • 1/2 cup popcorn kernal
  • 1/2 cup unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda


  1. Heat a large pot on medium-high heat and add oil and popcorn kernels. Shake pot to coat kernels with oil and cook for 5 minutes or until all kernels have popped. Transfer to a large bowl.
  2. In a pan on medium heat add butter, sugar, honey and salt. Cook stirring consistently for 5 minutes or until the caramel is bubbly and has taken on a deep golden colour.
  3. Remove pan from heat and stir in vanilla and baking soda until foamy. Pour caramel over popcorn, and stir to coat.
  4. Allow to sit at room temperature for 15 minutes to crisp up.
  5. Enjoy right away or store in an air-tight container for later consumption.


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