Caramel Popcorn with Fleur de Sel
Makes 28 - one cup servings (it never lasts long!)
As shared from the Kitchen of Once Upon a Plate
This is the easiest recipe (no candy thermometer required), and produces the most delicious Caramel Popcorn you can imagine.
7 quarts plain popped popcorn
2 cups nuts (I use roasted pecans, but you can use peanuts, walnuts, almonds, etc.)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter (or margarine)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
7 quarts plain popped popcorn
2 cups nuts (I use roasted pecans, but you can use peanuts, walnuts, almonds, etc.)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter (or margarine)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
To finish:
Fleur de Sel (Coarse sea salt) for sprinkling
Fleur de Sel (Coarse sea salt) for sprinkling
Directions :
Preheat oven to 250* (F), 120* (C)
Divide the popped popcorn between two shallow, lightly greased baking pans. (Such as roasting pans, jelly roll pans, or disposable roasting pans.) If using, add the nuts to the popped corn. Set aside while you make the caramel.
Divide the popped popcorn between two shallow, lightly greased baking pans. (Such as roasting pans, jelly roll pans, or disposable roasting pans.) If using, add the nuts to the popped corn. Set aside while you make the caramel.
In a medium-large pot combine the brown sugar, corn syrup, butter and salt over medium heat. Bring mixture to a boil, stirring to blend. Allow the mixture to come to a boil, then boil for 5 minutes, stirring all the while.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will bubble up and become light and foamy. Immediately pour/drizzle over the popcorn in the pans, and stir to coat. Try to distribute the syrup evenly, but don't worry it will even out in the next steps.
Bake for 1 hour, giving each pan a good complete stir every 15 minutes. (Remove from the oven to stir).
Line a large work surface ( the counter top works perfectly) with waxed paper, or aluminum foil sprayed lightly with cooking oil. Immediately dump the corn out onto the wax paper or foil and separate the pieces into chunks, or smaller pieces if you desire. Sprinkle lightly and evenly with Fleur de Sel.
Allow to cool completely, then store in airtight containers or resealable bags to keep it fresh.
This recipe is adapted from "All Recipes".
My friend Em, on her blog "The Repressed Pastry Chef" recommended the recipe as originally posted on All Recipes. However, I took the liberty of adding the Fleur de Sel, I hope you like it!
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