Caramel Popcorn

Caramel Popcorn

MMMMmmmm...popcorn. I am partial to savory popcorn - make it cheesy or buttery and I can wolf it down before the opening movie credits start. A tub of caramel popcorn will still disappear but not with quite the same speed or voracity. If you are a popcorn lover like me, make this as a special treat. I put together a gift basket and the caramel popcorn was my one homemade addition.

When you cook the sugar to make the caramel, but sure to use caution and do not rush. Cooked sugar bubbles up and if you don't handle it carefully you will get a nasty burn. I found making a half batch easier to manage. Below is the full recipe.

Cooking the Sugar, Water, Butter and Salt

Spread it out on a pan to cool

Sweet Buttery Goodness

Caramel Popcorn

Yields about 4 quarts

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
3 cups sugar
3 tablespoons unsalted butter
Pinch of kosher or coarse sea salt

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t fuss if it doesn’t all come out of the pot — you’ll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks.