HAPPY NATIONAL CARAMEL POPCORN DAY!!
A whole day set aside for caramel popcorn?! Sign me up!
Since we have some new followers on our blog, I thought I'd re-share one of our all time favorite and most requested recipes.
I found the original recipe on Cookies & Cups blog and modified it a bit to fit my family's taste. We prefer popcorn with a light coating, so you can still taste the farm fresh popcorn and not just a bunch of sugar. This is melt in your mouth good. #makeyourday
Salted Caramel Popcorn
Makes about 40 cups of caramel corn
- 1 cup unpopped popcorn kernels (about 40 cups popped popcorn)
- 1 cup salted butter
- 1 cup light brown sugar
- ⅓ cup light corn syrup
- 2 tsp kosher or sea salt, divided
- Preheat oven to 300°F
- Line a large baking sheet with parchment paper. Set aside. (You may need two baking sheets depending on size. I use a large jelly roll pan with higher walled sides to avoid spillage in the oven.)
- Pop popcorn kernels using preferred method. (We prefer to pop ours in peanut or other similar oil on the stove top. Air popping tends to dry the popcorn out.)
- Remove any old maids or half popped kernels. (There's nothing worse than biting into a caramel coated old maid.)
- Place popcorn in a large bowl (I use an extra large 13 qt bowl with plenty of room for mixing!)
- In a saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
- Pour caramel mixture over popcorn and stir to coat evenly. (If you don't have an extra large bowl, you may need to mix it in batches.)
- Pour popcorn onto lined pan, sprinkle remaining salt on top and place in oven. Bake for 30 minutes, turning every 10 minutes.
- Allow popcorn to cool on a parchment lined counter. Break apart and store in an airtight container.
Note: Popcorn is freshest and best when consumed within a few days of making. However, if stored correctly, this salted caramel corn still tastes delicious a couple weeks later... if it lasts that long!