Michael and I had some friends over to play games last night. I had one hour between getting off work to make dinner, clean the apartment, and make a treat of some kind. I also had no eggs on hand, so baking was pretty much out of the question. After a quick look through my recipes, I found a caramel popcorn recipe from my grandma.
Salted desserts are rather trendy right now. If you’re looking, you’ll see them pop up all over recipe blogs. Anyway, I thought I’d try my hand. What’s nice is that you get the perfect blend of sweet with just enough salty flavor to balance it. If you don’t want the salt, just omit it and make the popcorn as directed otherwise.
One thing I will say is that it’s important that you don’t let the caramel sauce mixture boil too long or it will be hard and impossible to work with.
***Be SURE to pick out ALL unpopped kernels. Once caramel hits them, they turn into rocks that REALLY hurt to bite into.
Also, as a side note: in my pantry, I had a package of Orville popcorn that MAYBE popped half the kernels. I also had a store-brand package of popcorn that popped all but about 6 kernels. I bite my thumb at name brand popcorn.
Anyway… it’s a good recipe. Give it a try!
Yummy Salted Caramel Popcorn
2 gallons plain popped popcorn (this is about 2c unpopped)
1/2 c butter
1/2 c light corn syrup
2 c brown sugar (I use light brown)
1 Tbsp water
scant 1/4 tsp baking soda
In a large, deepish saucepan, melt butter, sugar, corn syrup, and water. Stir over medium heat until mixture comes to a rolling boil (meaning there are bubbles all across the surface rather than one or two here and there). Turn off the heat immediately. Stir in baking soda quickly. As mixture becomes a bit foamy, stir over popcorn until well coated. Spread popcorn out onto waxed paper to cool and sprinkle with salt while still warm and not fully set. Store any leftovers in a very well sealed container.
Makes…tons. Enough for at least 8.