Diary of a Foodie

Tuesday, September 15, 2015

Salted Caramel Popcorn

It's safe to say that we love popcorn around this house. We love to get together as a family on Sunday nights, curl up in a snuggly blanket, pop in a movie and watch it, all while munching on a side of popcorn. Same old buttery, salty popcorn gets boring. In this recipe, I took my mom's basic caramel corn recipe and added a whole lot of Kosher salt.

Salted Caramel Popcorn

1 cup popcorn kernels
1/3 c vegetable oil

In a large, 8-10 qt size pot with a lid (very important), heat oil and kernels over medium high heat. Place lid on pot and cook kernels until most are popped; about 3 seconds between kernels popping means that you are done. I shake the pan every 20 seconds to make sure the heavier kernels stay at the bottom of the pan to keep popping.

Pour popped kernals into a large serving bowl. Take a dry paper towel and wipe out the inside of the pot you cooked the popcorn in, to now use it to make the caramel sauce.

Salted Cararmel

2 sticks butter
1 cup light brown sugar
1/2 c light corn syrup (Karo)
1 TSBP Kosher salt
1 tsp vanilla
1/2 tsp baking soda

Melt the butter in the pot over medium high heat. Once it has melted, add the corn syrup, brown sugar, and salt. Stir until the sugar is melted, about 2-3 minutes. After the sugar has melted, do not stir it again. Bring to a boil and cook for 5 minutes. Once large, tight bubbles form, remove from heat, add vanilla and baking soda. Be careful as it will bubble violently at this point. Take a new, clean spoon and stir until baking soda and vanilla are incorporated. Pour immediately over the popped corn. Stir with a spoon until all popcorn is coated. Let set for 5 minutes before eating.

No comments:

Post a Comment