Salted Caramel Corn
It keeps really well and would make a great gift when packaged in an airtight container.
This recipe calls for adding salt. You can omit the salt completely and have a wonderful caramel corn. The salt will not affect the outcome other than it not being salty.
It's one of our favorite snacks and it makes wonderful gifts.
1/2 cunpopped popcorn kernels (makes about 16 cups popped corn)
1 csalted butter
1 clight brown sugar
1/3 clight corn syrup
1-2 tspkosher or sea salt - divided in half
1/8 tspbaking soda
How to Make Salted Caramel Corn
- Preheat oven to 275°
- Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Pop popcorn kernels using air popper into a large bowl. If you must pop in oil, use as little as possible.
- In a small saucepan melt butter.
When butter is melted add your brown sugar, corn syrup and 1 tsp salt together over medium heat.
Bring to boil over medium heat and boil for 4 minutes without stirring.
- Remove from heat and add the vanilla and baking soda and stir well.
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 so the caramel gets well distributed and it doesn't burn.
- Allow popcorn to cool before eating.
- Feel free to add a couple of cups of dried fruits or pretzels to the popcorn before covering with the caramel.
- Once it is completely cooled, put into airtight container such as rubbermaid or a canning jar.
I've had it last in the container for as long as a month.
If you don't want the caramel corn to be salted just omit the salt.