I mainly make Salted Caramel Popcorn around the holidays because it is just too deliciously addicting to make all year-round.
Coated with mouth-watering salted caramel and vanilla, this crunchy popcorn makes the perfect sweet and salty combo;
it’s a great gift to give for the holidays.
 
 
 SALTED CARAMEL POPCORN ( Yields: about 14 cups popcorn)
 
ingredient;
  • 14 CUPS (300-400 G) LIGHTLY SALTED POPPED POPCORN
  • 2 CUPS (400 G) LIGHT BROWN SUGAR
  • 1 ¾ CUPS (395 G) UNSALTED BUTTER
  • 1 CUP (240 ML) LIGHT CORN SYRUP
  • 3 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 1 TEASPOON BAKING SODA
  • 1 TEASPOON SEA SALT

preparation

  • Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  • Divide the popped popcorn into two lightly greased large bowls.
  • Lightly grease two silicone spatulas and set aside.
  • In a medium saucepan, combine brown sugar, butter, corn syrup, and 1 teaspoon vanilla bean paste.
  • Clip a candy thermometer to the side of the pan. Cook over low-medium heat, whisking constantly until mixture reaches 280°F (140°C), about 10 minutes.
  • Remove from heat and stir in remaining 2 teaspoons vanilla bean paste, salt, and baking soda.
  • Immediately pour over popcorn; using the greased silicone spatulas, gently stir to evenly coat the popcorn.
  • Divide the popcorn onto prepared baking sheets.
  • Bake for 5 minutes in the middle oven rack. Remove both trays from oven and stir popcorn to ensure that the caramel is evenly disturbed and that won’t burn on top.
  • Bake for another 5 minutes. Remove from oven, stir again, and cool.
  • Once completely cooled, have a taste, it is so delicious!
  • If necessary, break popcorn into pieces.
  • The popcorn can last up to 2 weeks if stored in an airtight container, but to be honest, this is way too yummy to leave in an airtight container for two weeks.

 

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