Ever since I tried my father-in-law's farm fresh popcorn, I've been experimenting with gourmet popcorn recipes. The first time I made this recipe, I knew that it was a keeper!
It's my go to recipe for gourmet popcorn, and I'm happy to share it today. It's easy to make. Hard to mess up. Only a few ingredients. Consistently delicious. The fact that others like it and asked for it was just a bonus.
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
-- enjoy!
Salted Caramel Popcorn
Makes about 40 cups of caramel corn
Ingredients
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1 cup unpopped popcorn kernels (about 40 cups popped popcorn)
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1 cup salted butter
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1 cup light brown sugar
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⅓ cup light corn syrup
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2 tsp kosher or sea salt, divided
Instructions
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Preheat oven to 300°F
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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.)
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Pop popcorn kernels using preferred method. (We prefer to pop ours in peanut or other similiar oil on the stove top. Air popping tends to dry the popcorn out.)
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Remove any old maids or half popped kernels. (There's nothing worse than biting into a caramel coated old maid.)
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Place popcorn in a large bowl (I use an extra large 13 qt bowl with plenty of room for mixing!)
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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.
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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.)
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Pour popcorn onto lined pan, sprinkle remaining salt on top and place in oven. Bake for 30 minutes, turning every 10 minutes.
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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!