Glazed Popcorn for Charishma
Indulge in the sweet and buttery crunch of "Glazed Popcorn for Charishma," a delightful treat that's perfect for movie nights, parties, or a special homemade snack. This recipe combines freshly popped popcorn with a rich, golden caramel glaze made from brown sugar, light corn syrup, and a touch of vanilla for irresistible flavor. The magic happens with a quick boil of the glaze and a sprinkle of baking soda, creating a light, airy coating that evenly envelops each kernel. Ready in just 25 minutes and yielding enough to serve four, this easy-to-follow recipe transforms simple ingredients into a gourmet snack. Serve it straight from the baking sheet for a warm, gooey treat or store it for a crunchy dessert later—either way, it’s sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 0.5 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 0.5 cup Unsalted butter
- 1 cup Brown sugar
- 0.25 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add 2-3 kernels of popcorn to the pot and cover with a lid.
Once the test kernels pop, add the remaining popcorn kernels to the pot in an even layer. Cover with the lid and reduce the heat to medium.
Shake the pot occasionally to ensure even popping, and remove it from heat as soon as the popping slows to 1-2 seconds between pops. Transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and corn syrup until fully combined.
Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and let it simmer, without stirring, for about 3-4 minutes until it thickens slightly.
Remove the caramel from heat and carefully stir in the vanilla extract, baking soda, and salt. The mixture will bubble up slightly; continue stirring until smooth.
Quickly pour the caramel glaze over the popped popcorn. Use a large spatula to toss and coat the popcorn evenly with the glaze.
Spread the glazed popcorn onto a large baking sheet lined with parchment paper, ensuring it forms a single layer.
Let the popcorn cool completely at room temperature. Once cooled, break apart any large clusters and serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 71.2 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
