Salted Caramel Popcorn Cups
Servings
10cups
Servings
10cups
Ingredients
sauce
Instructions
popcorn
  1. Add oil to a large saucepan and place on stovetop over medium heat.
  2. Add 3 or 4 popcorn kernels to the oil.
  3. Once the kernels pop, add the rest of the popcorn kernels in an even layer and place the lid on the saucepan.
  4. Once the popping starts, gently shake the pan back and forth over the burner.
  5. Try to keep the lid slightly ajar to release the steam from the popcorn.
  6. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid then pour the popcorn into a large bowl.
sauce
  1. Mix all sauce ingredients together in a small saucepan over medium heat.
  2. Continuously mix until sauce is well combined and starts to slowly thicken and bubble.
  3. Remove from the heat and immediately mix sauce thoroughly through the popcorn.
  4. While still warm, press mixture into patty cases and if you wish, sprinkle with a pinch of salt then pop into the fridge to set.
Recipe Notes

96 calories per serve

Print Recipe
Salted Caramel Popcorn Cups
Servings
cups
Ingredients
sauce
Servings
cups
Ingredients
sauce
Instructions
popcorn
  1. Add oil to a large saucepan and place on stovetop over medium heat.
  2. Add 3 or 4 popcorn kernels to the oil.
  3. Once the kernels pop, add the rest of the popcorn kernels in an even layer and place the lid on the saucepan.
  4. Once the popping starts, gently shake the pan back and forth over the burner.
  5. Try to keep the lid slightly ajar to release the steam from the popcorn.
  6. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid then pour the popcorn into a large bowl.
sauce
  1. Mix all sauce ingredients together in a small saucepan over medium heat.
  2. Continuously mix until sauce is well combined and starts to slowly thicken and bubble.
  3. Remove from the heat and immediately mix sauce thoroughly through the popcorn.
  4. While still warm, press mixture into patty cases and if you wish, sprinkle with a pinch of salt then pop into the fridge to set.
Recipe Notes

96 calories per serve