How to Make Salted Caramel Popcorn
We took our favorite caramel popcorn recipe and started adding salt. We used medium course sea salt, mostly pink Himalayan salt. I don’t like a lot of salt so 1/2 teaspoon was just right for me for this size of recipe. If you like it salty, use a teaspoon. (You can always add more.)
This is our favorite caramel popcorn recipe with salt added. Add the salt at the very last so that you’ll have little bursts of salt.
1/2 cup unpopped popcorn kernels
1/4 cup (1/2 stick) butter
1/4 cup white corn syrup (Karo)
1/8 cup water
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon baking soda
1/2 teaspoon to 1 teaspoon coarse sea salt, pink Himalayan or equal
- Pop the popcorn kernels. Set aside in 2 large bowls.
- Over medium heat, melt the butter in a medium sauce pan.
- Add the corn syrup and water. Stir.
- Add both sugars. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left undissolved, it can cause the whole batch to crystallize.
- Bring to a boil and continue to cook until the mixture reaches 235-245 degrees. (Please use a candy thermometer). It is important for the mixture to reach this temperature, if it doesn’t the candy will not harden properly.
- Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
- Add the flavor and food coloring until mixed in.
- Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly coated. Add the salt.
Yields 14 cups of candy popcorn.
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