Saturday, January 18, 2014

Salted Caramel Popcorn

Salted Caramel Popcorn is the name of the game tonight courtesy of Shelly over at Cookies and Cups. To God be the glory that I had enough after one serving and didn't dive right in. All things in moderation remember? If you love caramel this one is for you.

Note: I didn't pop my popcorn in a popper. I used a good old fashion pot on the stove. Also if you wanted to make this a tad bit healthier, I think you could cut down a little bit of the butter and sugar and get the same effect. I think a 1/2 cup of each would be fine. (I'll try this next time and post an update if it works out good).
Also make sure you take out the popcorn kernels before you pour the caramel topping on.

Let me know if you try it!

Happy Saturday!!!

Salted Caramel Popcorn
Makes about 16 cups of caramel corn
  • 1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/3 cup light corn syrup
  • 1 1/2 - 2 tsp kosher or sea salt, divided
How to Make
  1. Preheat oven to 300°
  2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  3. Pop popcorn kernels using air popper into a large bowl.
  4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
  5. Pour caramel mixture over popcorn and stir to coat evenly.
  6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
  7. Allow popcorn to cool on a parchment lined counter.
You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

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