Wednesday, December 6, 2017
Salted Caramel Popcorn
Salted Caramel Popcorn
½ cup unpopped popcorn kernels = about 16 cups popped corn.
1 cup salted butter
1 cup light brown sugar
⅓ cup light corn syrup
1½ - 2 tsp kosher or sea salt, divided
Preheat oven to 300°
Line a large baking sheet with parchment paper or a silicone mat, set aside.
Pop popcorn kernels (in your preferred method) into a large bowl.
In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat.
Bring to boil, and boil for 4 minutes without stirring.
Pour caramel mixture over popcorn and stir to coat evenly.
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.
Allow popcorn to cool on a parchment lined counter.
Notes
You can add in 2 cups of nuts to the un-coated popcorn if desired. Coat with caramel as states!
This makes about 16 cups of caramel popcorn.
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