Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Sea salt, for sprinkling
Special Equipment Needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 250°F.
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat until all the kernels have popped. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt, stirring constantly until the mixture comes to a boil.
4. Clip a candy thermometer to the side of the pot and continue to cook the mixture until it reaches 250°F.
5. Remove the pot from the heat and stir in the baking soda and vanilla extract. The mixture will foam up.
6. Pour the caramel sauce over the popcorn and stir until all the popcorn is coated.
7. Spread the popcorn onto a baking sheet lined with parchment paper.
8. Sprinkle sea salt over the popcorn.
9. Bake the popcorn for 30 minutes, stirring every 10 minutes.
10. Remove from the oven and let cool.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 250°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 380
Fat: 21g
Saturated Fat: 13g
Cholesterol: 54mg
Sodium: 555mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 44g
Protein: 1g
Substitutions for ingredients:
- You can use microwave popcorn instead of popping your own kernels.
- If you don't have corn syrup, you can use honey or maple syrup instead.
- You can use regular table salt instead of sea salt.
Variations:
- Add chopped nuts, such as peanuts or almonds, to the popcorn before adding the caramel sauce.
- Drizzle melted chocolate over the cooled popcorn for a chocolate-caramel flavor.
- Add a pinch of cayenne pepper to the caramel sauce for a spicy kick.
Tips and Tricks:
- Be careful when making the caramel sauce, as it can burn easily.
- Stir the popcorn frequently while baking to ensure even coating and prevent burning.
- Let the popcorn cool completely before serving to allow the caramel to harden.
Storage Instructions:
Store the popcorn in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the popcorn, spread it out on a baking sheet and bake at 250°F for 5-10 minutes.
Presentation Ideas:
Serve the popcorn in a large bowl or individual paper bags.
Garnishes:
Sprinkle additional sea salt over the popcorn before serving.
Pairings:
Serve the popcorn with a cold glass of milk or a hot cup of coffee.
Suggested Side Dishes:
This popcorn makes a great snack on its own, but you could also serve it with fresh fruit or veggies.
Troubleshooting Advice:
- If the caramel sauce is too thick, add a splash of water and stir until it reaches the desired consistency.
- If the popcorn is too sticky, spread it out on a baking sheet and bake for an additional 5-10 minutes.
Food Safety Advice:
Be careful when making the caramel sauce, as it can reach very high temperatures. Use caution when handling hot pots and pans.
Food History:
Popcorn has been a popular snack food for centuries, dating back to ancient civilizations in the Americas. Caramel popcorn became popular in the early 1900s, and has remained a favorite snack ever since.
Flavor Profiles:
This recipe combines the sweet and salty flavors of caramel and sea salt.
Serving Suggestions:
Serve this popcorn as a snack at a party or movie night.
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Taste: Salty, Sweet, Caramelized, Crunchy