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Salted Caramel Popcorn

Source of Recipe

From "Back in the Day Bakery: Made with Love" by Cheryl Day


Recipe Introduction

"Warning: this stuff is addictive! Back up, Jack—homemade caramel-coated popcorn is so much better than anything out of a box. You can hide a fun prize at the bottom of each serving if you like."

List of Ingredients

â—¦ 10 cups popped corn (about â…“ cup unpopped kernels)
â—¦ 1 cup packed light brown sugar
â—¦ ¼ cup light corn syrup
â—¦ 2 tablespoons water
â—¦ 6 tablespoons unsalted butter
â—¦ ¼ teaspoon fine sea salt
â—¦ 1 tablespoon pure vanilla extract
â—¦ ½ teaspoon baking soda
â—¦ 1 ½ cups whole almonds
â—¦ 1 teaspoon flaky sea salt, such as Jacobsen or Maldon


Recipe

Preheat the oven to 250° F. Line a baking sheet with parchment.
Butter a very large bowl. Pour in the popped popcorn.

In a medium heavy saucepan, combine the brown sugar, corn syrup, water, butter, and fine sea salt and give it all a good stir, then cook over medium heat, stirring, until the sugar has dissolved and the butter is completely melted. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 250° F, about 5 minutes.

Remove the pan from the heat and quickly but carefully whisk in the vanilla and baking soda. The mixture will bubble and foam and start to lighten in color. Pour all of the caramel goo over the popcorn, using a heatproof spatula to make sure that it is all coated as evenly as possible. Stir in the almonds.

Spread the caramelized popcorn on the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, tossing it every 15 minutes or so and checking for color toward the end of baking, until the popcorn is golden brown and smells delicious. Sprinkle with the flaky sea salt. Set aside to cool completely or eat it warm!

The popcorn can be stored at room temperature in an airtight container for up to 3 days.

Makes about 10 cups