Salted Caramel Popcorn
- 1 cup unpopped Omega Mushroom™ 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°
- 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 on stovetop with oil (best if popped in two batches) using preferred method.
- 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!
*Adapted from Cookies & Cups recipe: https://cookiesandcups.com/salted-caramel-popcorn/ We prefer using Omega Mushroom popcorn as all of the sides are coated and you don't break the popcorn apart during the coating process. We also doubled the amount of popcorn so it's just lightly coated so you can still taste the freshness of popcorn. However, if you prefer a higher sugar content, feel free to follow her directions as written.
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