Sea Salt Caramel Popcorn Recipes

SALTED CARAMEL POPCORN

Salted Caramel Popcorn image

Makes about 16 cups of caramel corn

Provided by Shelly

Categories Popcorn

Time 40m

Number Of Ingredients 5

Ingredients

1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
1 cup salted butter
1 cup light brown sugar
1/3 cup light corn syrup
2 teaspoons kosher or sea salt, divided

Steps:

Preheat oven to 300°F.
Line a large baking sheet with parchment paper or a silicone mat. Set aside.
Pop popcorn kernels using air popper into a large bowl.
In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.
Pour caramel mixture over popcorn and stir to coat evenly.
Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
Allow popcorn to cool on a parchment lined counter.

Nutrition Facts : ServingSize 1 cup, Calories 168 calories, Sugar 9.1 g, Sodium 295.8 mg, Fat 11.9 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 1.2 g, Protein 1.2 g, Cholesterol 30.5 mg

CARAMEL POPCORN

Caramel Popcorn image

Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.

Provided by BS4U2C

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 7

Ingredients

1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Steps:

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g

SEA SALT CARAMEL POPCORN

Sea Salt Caramel Popcorn image

A sprinkling of coarse sea salt boosts the flavor of this caramel corn. From "The Popcorn Board".

Provided by gailanng

Categories Corn

Time 30m

Yield 3 quarts

Number Of Ingredients 8

Ingredients

2 quarts popped popcorn (freshly popped without butter)
1 1/2 cups pecan halves
1/2 cup almonds
1 1/3 cups sugar
1 cup butter (2 sticks)
1/2 cup light corn syrup
1 teaspoon vanilla
1 teaspoon coarse sea salt

Steps:

Line a large (17-by-12-inch), rimmed baking pan with foil and spray lightly with cooking spray; set aside. Spray a large bowl (not plastic) with cooking spray and place popcorn and nuts in it.
In a medium saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 F (about 15 minutes). Remove candy thermometer and stir in vanilla.
Pour mixture over popcorn and stir to coat well.
Spread popcorn mixture in an even layer into prepared baking pan. Sprinkle with sea salt. Let cool completely before breaking into pieces to serve. Store in an airtight container.

Nutrition Facts : Calories 1612.8, Fat 110, SaturatedFat 43, Cholesterol 162.7, Sodium 1431.3, Carbohydrate 161.1, Fiber 10.3, Sugar 107.4, Protein 12.8

ROSEMARY-CARAMEL POPCORN

Rosemary-Caramel Popcorn image

Upgrade freshly popped popcorn with a sweet, salty, and savory topping. Make homemade caramel sauce, then sprinkle in rosemary leaves, sea salt, and baking soda. Pour the mixture over the popcorn and bake for an ooey-gooey snack.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h25m

Yield Makes 16 cups

Number Of Ingredients 8

Ingredients

2 tablespoons safflower oil
1/2 cup popcorn kernels
1 stick unsalted butter
1/2 cup packed light-brown sugar
2 tablespoons light corn syrup
1 tablespoon rosemary leaves
1 teaspoon gray flaked sea salt, preferably sel gris
1/4 teaspoon baking soda

Steps:

Heat oil and a few popcorn kernels in a large stockpot, covered, over high heat. When they pop, add remaining popcorn kernels. Cook, shaking pot, until popped. Transfer popcorn to a large bowl.
Preheat oven to 250 degrees. Heat butter, sugar, and corn syrup in a small saucepan over high heat. Cook, stirring, until butter and sugar melt and a candy thermometer reaches 255 degrees. Remove from heat, and stir in rosemary, salt, and baking soda. Pour over popcorn; toss. Transfer to a baking sheet.
Bake, stirring occasionally, until dried, about 45 minutes. Let cool before serving. Popcorn can be stored in an airtight container at room temperature for up to 3 days.

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