- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 10 cups caramel corn
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 10 cups caramel corn
Ingredients
- 1 cup butter
- 2 cups light brown sugar
- 1/4 cup corn syrup
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon sea salt + a teeny for garnish
- 1 teaspoon baking soda
- 1/2 cup unpopped popcorn (or 2 bags microwave popcorn)
Instructions
- Preheat oven to 250°F. Line two large baking sheets with silicon mats or parchment paper. Pop popcorn according to directions. Pour half of popcorn into a large mixing bowl.
- In a medium saucepan, combine butter, brown sugar, corn syrup, and salt and cook over medium high heat, stirring occasionally. Allow mixture to boil for 3 minutes, then remove from heat and quickly stir in baking soda. The caramel will begin to bubble- this means you’re doing it right!
- Pour half of caramel on top of the bowl of popcorn. Pour the rest of the popcorn into the bowl, then top with remaining caramel. Stir using a wooden spoon or silicon spatula until the caramel coats the popcorn evenly. Place on prepared baking sheets, spreading the popcorn out to the edges. Sprinkle with ½ teaspoon sea salt.
- Bake for 50 minutes, taking the popcorn out to stir it well every 10-15 minutes. Allow to cool in the pan before serving!
