One of the moments I find most comforting is the moment the formal meal is done. On Friday night, everything has been served from soup to dessert, the ceremonial part is over, and you are left at the table happy, satiated, and relaxed. Then the noshing starts. My brothers, my children, and my nieces and nephews love to play board games, while my sister and I like to schmooze and just catch up. And of course, it needs to be done over snacks. This Caramel Popcorn is a recipe I developed with that exact moment in mind – the post-dinner wind-down with your family and friends.

TIP: Though candy making is not hard, it does require patience and a candy thermometer.

NOTE: To make 10 cups of popcorn, use about ¾ cup popping corn. You can pop it in an air popper or on the stovetop with a bit of oil in a large saucepan. Avoid using microwave popcorn, as it often contains added flavourings and salt.

INGREDIENTS:

• 10 cups fresh salted popcorn (made from about 3/4 cup popping corn)
• 200g (1 cup) light or dark brown sugar
• 85g (1/4 cup) corn or golden syrup 
• 85g (6 tablespoons) unsalted butter or margarine
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla extract

METHOD:

1. Preheat the oven: Heat oven to 150°C (300°F). Line a very large baking sheet with aluminium foil and set aside.
2. Prepare the popcorn: Place the popped corn in a very large mixing bowl and set aside. Have a heavy-duty spatula ready to use.
3. Make the caramel: In a heavy-bottomed saucepan, melt together the sugar, butter, syrup, water and salt. Clip on a candy thermometer and let the mixture boil until it reaches 118–120°C (245–250°F), also known as the firm-ball stage.
4. Add soda and vanilla: Remove the pan from the heat, add the baking soda and vanilla, and stir (it will bubble).
5. Coat the popcorn: Immediately pour the bubbling caramel over the popcorn. Mix quickly and thoroughly with a spatula.
6. Bake and stir: Pour the coated popcorn onto the prepared baking sheet and place in the oven. Every 10 minutes for the next hour, remove the tray from the oven, stir the popcorn, and return it to the oven. Repeat until the caramel is well distributed and fully adhered to the popcorn.
7. Cool: Let the caramel popcorn cool completely before placing in an airtight container.

MAKE AHEAD:

The popcorn will keep for up to 5 days in an airtight container at room temperature.