Caramel Popcorn
By All-Clad & Chef Chris Hastings
Caramel Popcorn
By All-Clad & Chef Chris Hastings
Yield/Serves:
Makes 6 servings
- 1½ Cups light brown sugar
- 1 cup butter
- ½ cup light corn syrup
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 5 cups popped popcorn
This is a recipe that takes us back to our childhood and reminds us of fall festivals. The 1.5 quart sauce is perfect for this dessert. One would think initially that this pan would be too small but it works well in making the caramel by controlling its temperature and is easy to handle. Plus, not having to deal with a big pot for clean-up is always a plus!
Combine light brown sugar, butter and corn syrup in 1.5 quart sauce pan and bring to a boil—310°F. Cook for 7 to 10 minutes until a caramel color and consistency is reached. Remove from heat and carefully stir in sea salt and baking soda. The caramel mixture will foam up.
Pour caramel over popcorn in a lightly greased bowl and stir with wooden spoon or spatula until completely coated.
Place in a baking pan lightly coated with nonstick spray and spread out evenly.
Then place in 300°F oven and bake for 30 to 45 minutes. Stirring every 10 minutes until dry and crisp.
Spread out onto parchment paper and allow to dry.
Store in an airtight container.
Combine light brown sugar, butter and corn syrup in 1.5 quart sauce pan and bring to a boil—310°F. Cook for 7 to 10 minutes until a caramel color and consistency is reached. Remove from heat and carefully stir in sea salt and baking soda. The caramel mixture will foam up.
Pour caramel over popcorn in a lightly greased bowl and stir with wooden spoon or spatula until completely coated.
Place in a baking pan lightly coated with nonstick spray and spread out evenly.
Then place in 300°F oven and bake for 30 to 45 minutes. Stirring every 10 minutes until dry and crisp.
Spread out onto parchment paper and allow to dry.
Store in an airtight container.