Salted Caramel Popcorn Recipe

"It’s really important that you don’t let the caramel sauce mixture boil too long or it will be hard and impossible to work with, also make certain to pick out all unpopped kernels. Once you add the caramel mixture they turn into very hard rocks that can break your tooth! "

Original is 7 servings

Metric US

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Ingredients

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2 gallons plain popped popcorn (this is about 2 cup unpopped)
1/2 cup salted butter (no margaine only butter)
1/2 cup light corn syrup
2 cups brown sugar (I use light brown)

1 tablespoon water
1/4 teaspoon baking soda (scant 1/4 tsp)
Coarse salt

Nutritional

Serving Size: 1 (110.4 g)
Calories 426.5
Total Fat - 16.9 g
Saturated Fat - 10 g
Cholesterol - 40.7 mg
Sodium - 248.1 mg
Total Carbohydrate - 69.2 g
Dietary Fiber - 1.1 g
Sugars - 32.3 g
Protein - 0.9 g
Calcium - 46 mg
Iron - 1.3 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a large deep saucepan, melt butter, sugar, corn syrup, and water. Stir over medium heat until mixture comes to a rolling boil (meaning there are bubbles all across the surface rather than one or two here and there).

Step 2

Turn off the heat immediately stir in baking soda quickly. As mixture becomes a bit foamy, stir over popcorn until well coated. Spread popcorn out onto greased wax paper to cool and sprinkle with salt while still warm and not fully set. Store any leftovers in a very well sealed container.