If you don’t have vegetable oil, try canola oil or anything with a medium or high smoking point.
Delaying when you turn the stove back on lets the kernels reach an even temperature, so they’ll pop around the same time.
Try using brown sugar instead of white sugar for a nuttier taste.
For a thicker sauce with a caramel-like texture, substitute the sugar with ¼ c (32 g) of golden syrup.
For a crunchier texture, chill the coated popcorn in the fridge for 15 to 20 minutes before eating. The more salt you add, the more kettle corn-like taste your homemade popcorn will have.
Substitute coconut oil with vegetable oil if you don’t have any. Use granulated white sugar or brown sugar instead of pure cane sugar as an alternative. Try adding other spices like cardamon, ginger, and salt for more flavor. [6] X Research source
Prep your caramel sauce ingredients ahead of time so you can fully focus on making it. Caramel can burn easily, and keeping your eyes on it can save you from a burnt disaster. [12] X Research source
If you don’t have parchment paper, that’s okay. This step isn’t necessary but can make cleaning up easier later.
Semi-sweet chocolate not your jam? Substitute the ingredient with any type of chocolate you like.
Try adding other ingredients like nuts or dried fruit to your popcorn mixture for extra flavors and textures. [18] X Research source
Consider adding a sprinkle of salt on your popcorn before it cools to compliment the chocolate’s rich flavor.
