Why not up your party snack game by making your own caramel popcorn. Not only does popcorn bring out the kid in everyone, but it’s non-GMO and gluten free, and it’s fun to eat! You can doctor it up to be salty, spicy, sweet – the options are nearly endless. If your kids aren’t into the sweet and salty combo, just skip the sea salt.
One special note: This is a recipe that you’ll want to make without little hands helping, as the caramel is scorchingly hot and requires a careful hand while pouring and stirring in the caramel. To clean your pot, just fill with water and bring to a boil. Any excess caramel will come off easily.
Sea Salt Caramel Popcorn
Yield: 3 quarts
- 2 quarts popped popcorn
- 1 1/2 cups pecan halves
- 1/2 cup almonds
- 1 1/3 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon coarse sea salt
Directions
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Line large, rimmed 17-by-12-inch baking pan with foil and spray lightly with cooking spray; set aside.
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Spray large glass or metal bowl with cooking spray and place popcorn and nuts inside.
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In medium saucepan, combine granulated sugar, butter and corn syrup. Bring to boil over medium heat, stirring constantly. Clip on candy thermometer and boil, stirring occasionally, until temperature reaches 290-degrees F (about 10-12 minutes). Remove candy thermometer and stir in vanilla. Carefully pour mixture (it’s hot!) over popcorn and stir to coat well.
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Spread popcorn mixture in even layer on prepared baking pan. Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve.
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Store in an airtight container.
Recipe adapted from The Popcorn Board
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