Friday, 29 May 2015

Salted Caramel Popcorn with Macadamia Nuts

I love Garrett's popcorn but it is ridiculously expensive here especially the ones with nuts.  

Bought a bag of popcorn with macadamia nut before and expected to see more macadamia nuts but it turned out to be a disappointment.  

Well now with home made, I can add in as much nuts as I like.

To join our movie night, here is my Salted Caramel Popcorn with Macadamia Nuts.

Verdict: Buttery, with a hint of saltishness, crunch.  I think this might be the one.  

What you need:

70g corn kernel
1 tbsp vegetable oil
105g light brown sugar (I used raw sugar)
75g corn syrup
25g honey
1 tsp sea salt
70g unsalted butter
½ tsp baking soda


Heat wok on medium heat with 1 tbsp of vegetable oil.  

Add in the corn kernel, close the lid.  Once you hear no more popping sound.  Turn off heat.  Pour popcorn into a big bowl.  Set aside.

In a saucepan, melt light brown sugar, corn syrup, honey, sea salt to 150°C 

Add in butter and stir until it has melted.  Do not boil.

Remove from heat and add in the baking soda.

Stir to combine (it will get foamy)

Pour into popcorn and coat well.  Do it in 4 additions to ensure popcorn is well coated.

Place on baking sheet and bake at 170°C for 1 hour.  Turning it every 15 mins.

Remove from oven and give it another stir and fold twice every 10 mins.  This is to prevent caramel from sinking to the bottom.

Cool and store in airtight container.

Enjoy your long weekend!



  1. holy cow!!! the pop then comes the crunch.. in salted caramel.. this is what i call wicked indulgence lor! super LIKE

    1. family and I also super like this.

  2. Wow! I LOVE THIS!! Bookmarked.
    Thanks for sharing. :)

  3. I want some too ! Happy weekend to you, Edith. Hope you're going to have a great weekend.
    Blessings, Kristy

  4. Hi Edith, thanks for this recip. May I know the ppurpose of adding baking soda? Adeline Lim

    1. What I understood is that by adding baking soda, it create a different texture on the caramel. It aerate the caramel so that it won't be like biting into hard candy. It creates tiny carbon dioxide air bubbles, hence the foaming. Once the caramel is cooled, it trapped air bubbles create a softer texture.


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