Caramel Popcorn

One of my favorite snacks is popcorn. I love each buttery salty popped kernel.  I love the smell, feel and texture of popcorn. It's one of those foods that just makes you feel like a kid. At least it does for me. There are so many good things associated with popcorn like , Movies, Circuses and Baseball. These nice warm crunchy bites of delight are full of wonderful memories. My favorite flavor combo is sweet and salty. One type of popcorn that satisfies the salt and sweet combo is Caramel Popcorn. It's extra crunchy, sweet and with enough salt to awaken the palate.

Confession, I don't have a candy thermometer so I had to base the readiness of the sugar by sight. You basically looking for thickness and smell. You're looking for the caramel consistency, thick but still fluid an the smell of that slightly burnt sugar. You obviously don't want to burn your sugar but there is a point where the sugar starts to smoke up a bit. All of this happens in a rather rapid pace, so be careful!

This method is very simple and very delicious! I hope you love it and make batches and batches of this fabulous caramel popcorn!


Buen Provecho!

Main Players

Preheat oven 250F. Place popcorn in a large mixing bowl. Line 2 baking sheets with parchment paper and set aside.

Melt together 1 cup packed dark brown sugar and 1 stick of butter.

Combine while stirring often to avoiding sticking and burning.

Bring to boil until mixture becomes a thick sauce, less than 1 minute.

Remove from heat and stir in vanilla, baking soda and salt. Mix to combine. Mixture will foam up.

Pour mixture on popcorn.

Mix until it looks like....

this. Make sure each piece to covered with caramel as possible.

Pour on to lined baking sheet. Arrange in a single layer. Separate any clusters.

Bake for 15-20 minutes, until crispy.

Cool and Enjoy!

Any leftovers can be stored in a airtight container for 1 week.

Look at that beautiful texture! Crispy, sweet and salty! A yummy treat!!!

Caramel Popcorn

Ingredients:

1 bag microwave popcorn (any butter flavor)
1 Stick of butter
1 cup of dark brown sugar, packed
1 tsp vanilla
1/4 tsp baking soda
1/2 tsp kosher salt

Road Map:

1. Preheat oven 250F.  Microwave popcorn according to instructions. Pour into a large mixing bowl and set aside. Prepare 2 baking sheets. Line with parchment paper. Set aside.

2. In a medium pot melt the stick of butter and the packed cup of dark brown sugar.  Stir sugar until completely moistened by the butter. Bring mixture to boil, stirring continuously and scraping the bottom of the pot to avoid burning. Allow to boil until the sugar has melted with the butter forming a thick sauce, about 1 minute of less. This will happen quickly so be watchful.  

3.  Remove from heat and add vanilla, baking soda and salt. The caramel will become foamy. Stir to combine. Pour sauce over popcorn in bowl. Mix to combine completely. Pour popcorn into the prepared baking sheets. Arrange in a single layer. Bake in the oven for 15-20 minutes, until crispy. Carefully not to burn.

4. Allow to cool and enjoy.  Store leftovers in an airtight container for up to 1 week.