Salted Caramel Popcorn

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

  • 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

 

Instructions

  1. Preheat oven to 300°F

  2. 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.)

  3. 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.)

  4. Remove any old maids or half popped kernels. (There's nothing worse than biting into a caramel coated old maid.)

  5. Place popcorn in a large bowl (I use an extra large 13 qt bowl with plenty of room for mixing!)

  6. 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.

  7. 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.)

  8. Pour popcorn onto lined pan, sprinkle remaining salt on top and place in oven. Bake for 30 minutes, turning every 10 minutes.

  9. 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!


Leave a comment

Please note, comments must be approved before they are published