Movie Night, Homemade Caramel Popcorn
Equipment
Large stock pot, Medium sauce pot, Silicone spatula, Whisk, Large bowl, Measuring spoons, Measuring cups, Weighing scale (optional)
YIELD:
Serves 4 people
ACTIVE COOKING TIME:
20 minutes
TOTAL TIME:
50 minutes
Section 1: Ingredients
Caramel Sauce:
½ cup (113g) unsalted butter
1 cup (213g) packed brown sugar
¼ cup corn syrup
1 tsp. salt
¼ tsp. baking soda
1 tsp. vanilla extract
Popcorn:
3 tbsp. coconut oil or ghee
⅓ cup popcorn kernels
Salt, to taste
Section 2: Directions
Caramel Popcorn
Poppeth of thine corn (?)
In a large stock pot, heat the coconut oil or ghee over medium-high heat. Use a few popcorn kernels as temperature indicators. When one pops, take the oil off of the heat.
Add the rest of the popcorn kernels and the salt. Give it a good mix, cover, and let rest off the heat for 30 seconds.
Return the pot to the heat and shake gently until every kernel is popped. Pour into a large bowl and adjust seasoning as desired. Set aside.
Making the Caramel
Preheat oven to 250°F (95°C),
In a medium saucepan over medium heat, melt butter.
Once melted, stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Once brought to a boil, boil without stirring 4 minutes.
Remove from heat and stir in baking soda and vanilla extract.
The Marriage of Caramel and Popcorn
1. | Pour in a thin stream over the popcorn, stirring to coat.
2. | Place in two baking sheets and bake in preheated oven, stirring every 15 minutes, for 1 hour.
3. | Remove from oven and let cool completely before breaking into pieces.
4. | Serve and enjoy! (Preferably with friends over a movie night)
Serving Suggestions
Eat freshly made or at room temperature
We won't judge if you eat this alone, we've all been there
Storage and Leftovers
Keep cooled leftovers in an airtight container for up to one to two weeks.
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