Salted caramel popcorn
Popcorn popped on the stovetop and tossed in a glossy, crisp-setting butter caramel with sea salt flakes. Sweet, salty and ready for movie night in 15 minutes.
- Prep
- 3 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 300 kcal
Ingredients
Method
Line a large baking sheet with parchment paper and have a large heatproof bowl ready. Measure out the caramel ingredients now, as it moves fast later.
Heat the oil and 3 kernels in a large lidded saucepan over medium-high heat. When they pop (about 2 minutes), add the rest of the kernels, cover and shake the pan every few seconds until the popping slows to 2 seconds between pops, about 2 minutes more.
Tip the popcorn into the bowl, leaving any unpopped kernels behind. Wipe out the hot pan carefully with paper towels.
Put the butter, sugar, corn syrup and salt in the same pan over medium heat and stir until melted, then let it bubble without stirring for 2 minutes until thick and a shade darker. Caramel is far hotter than boiling water, so keep kids clear and don't taste it.
Take off the heat and stir in the baking soda: it will foam up. Immediately pour over the popcorn and toss with two large spoons (not your hands) until evenly coated.
Spread out on the baking sheet, sprinkle with a little extra salt and leave for 3 minutes to cool and crisp before eating.
Tips
- The baking soda makes the caramel light and crunchy rather than tooth-pullingly chewy.
- Soak the pan in hot water straight away and the set caramel will dissolve off easily.
- Keeps crisp for 2 days in an airtight container.
