This isn’t the one note, overly sweet caramel popcorn you’re used to getting bagged in stores or part of a popcorn tin at Christmas time. This is a rich popcorn with layered flavors of butter, sugar, and salt that will make you look at caramel popcorn in a whole new light.
What makes this caramel popcorn unique? The use of dark brown sugar rather than light which produces a deep, dark caramel. You can use light, but I highly recommend using dark – you’ll be amazed by the difference it makes! Plus the use sea salt in the caramel and then sprinkling flaky salt on top makes it even more addicting the normal caramel popcorn. These few tweaks take the caramel popcorn to a whole new level.
Caramel Popcorn with Sea Salt:
8 cups popcorn – stove popped
1 cup dark brown sugar, packed
1/4 cup corn syrup
1/2 cup butter
1/8 teaspoon cream of tartar
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Flaky sea salt for sprinkling
Method:
Preheat oven to 200 degrees
Pop popcorn on the stove, pop according to Simply Recipe’s directions. Do not skip this step and use normal microwave popcorn, as microwave popcorn tends to have fake butter flavors, etc. You want the popcorn to be unflavored so it acts as a blank canvas for the caramel. Also, you will be mixing the caramel corn in the pot you popped the popcorn in.
Spread the popped popcorn on a baking sheet with sides. Sort through and throw out un-popped or partially popped kernels. Put sorted popcorn back in the pot you popped it in. Set aside.
In a medium sauce pan cook dark brown sugar, corn syrup, butter, cream of tartar, and sea salt. Bring to a boil, stirring almost constantly with a wooden spoon. Put in a candy thermometer and bring the caramel to 250 degrees, stirring constantly. Take the mixture off the heat and stir in the baking soda and vanilla. Working quickly, pour the caramel over the popcorn and mix until the popcorn in evenly coated. Be careful not to touch the caramel – it’s extremely hot!
Pour the popcorn onto the baking sheet with sides. Smooth out the caramel corn, breaking up the clumps if desired. Sprinkle with flaky sea salt – I use Maldon Sea Salt.
Bake for an hour in total, stirring every 20 minutes. Once baked, let sit for about an hour, or until the caramel is set and cooled.
Enjoy!
This popcorn makes the perfect gift . I love to put it into cellophane bags with a pretty ribbon for a gift that everyone will love (and fight over…)!
This recipe was adapted from Sally’s Baking Addiction Grandma’s Caramel Corn.
Equipment:
I use this baking sheet with sides and love it.
It’s extremely important to use a wooden spoon when making the caramel as wood doesn’t conduct heat or bubble.
I have this candy thermometer and think it’s extremely reliable. I also like that there’s a built in clip to attach it to the side of your pot.
