Perfect Caramel Corn has been on my list of foods to make for almost as long as I can remember. The fact that it turned out to be THIS easy to make? Oh my heavens, I made this Salted Caramel Popcorn four times in the past two weeks! I shared it with several friends and the reviews have been outstanding. I am completely giddy over it and I foresee many gift bags of this in everyone’s future.
1st Warning: Salted Caramel Popcorn is insanely, absurdly, ridiculously addictive! I couldn’t stay out of it. My family devoured half a batch the first night I made it and I can guarantee that I ate far more than my share.
2nd Warning: Hold onto a few cups worth of this caramel corn. (It isn’t easy not to eat this whole batch in a fell swoop!) I have a spectacular new dessert to share tomorrow and you’ll thank me later if you already have some caramel corn ready and waiting!
- 1 cup butter
- 1 cup light brown sugar
- 1/3 cup brown rice syrup or corn syrup
- 2 teaspoons kosher salt divided
- 1/2 cup unpopped popcorn
- Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone mat. Melt the butter, sugar, syrup, and 1 teaspoon salt in a medium size saucepan over medium heat. Stir to combine and bring to a boil. Allow it to boil for 4 minutes without stirring. While the caramel is simmering, pop the popcorn in an air popper. (Don't have an air popper? Plain unflavored microwave popcorn will work too, you'll probably need two bags worth for about 16 cups worth.) Remove any unpopped kernels from the bowl.
- Pour the caramel sauce over the popcorn. Stir to coat thoroughly. Pour the popcorn onto the lined baking sheet. Sprinkle with the remaining salt and stir gently. Bake for 30 minutes, stirring every ten minutes. Remove from the oven and spread across a parchment lined counter. Cool completely before storing in an airtight container. Enjoy!