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Gordon Ramsay Caramel Popcorn Recipe

Gordon Ramsay Caramel Popcorn
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Gordon Ramsay’s caramel popcorn is a homemade version of the popular snack, featuring freshly popped corn tossed in a rich, buttery caramel made with sugar, butter, and a splash of cream or baking soda for lightness. The popcorn is then baked until perfectly crisp.

Ingredients

  • ½ cup popcorn kernels (or 12 cups already popped)

  • 1 tablespoon vegetable oil (for popping)

  • 1 cup granulated sugar

  • ¼ cup unsalted butter

  • ¼ cup light corn syrup or golden syrup

  • ¼ teaspoon salt

  • ½ teaspoon baking soda

  • ½ teaspoon vanilla extract

Optional additions:

  • Chopped roasted nuts (almonds, peanuts, pecans)

  • Sea salt flakes or cinnamon

  • Drizzle of melted chocolate

Instructions

  • Pop the corn: In a large pot with a lid, heat oil over medium heat. Add popcorn kernels, cover, and shake occasionally until popping slows. Transfer to a large mixing bowl and remove any unpopped kernels.

  • Make the caramel: In a saucepan over medium heat, combine sugar, butter, corn syrup, and salt. Stir until butter melts and the mixture begins to boil. Stop stirring and let it bubble for 4–5 minutes until it turns deep amber.

  • Add vanilla and baking soda: Remove from heat. Quickly stir in vanilla and baking soda (the mixture will foam—this helps with even coating).

  • Coat the popcorn: Immediately pour the caramel over the popcorn and toss gently with a spatula or greased hands until evenly coated.

  • Bake to crisp: Preheat oven to 120°C (250°F). Spread the coated popcorn onto a lined baking tray in an even layer. Bake for 45 minutes, stirring every 15 minutes to ensure even baking.

  • Cool and serve: Let the popcorn cool completely before breaking into clusters and serving. Store in an airtight container.

Find it online: https://gordonramsayeats.com/gordon-ramsay-caramel-popcorn-recipe/