Sea Salt Maple Caramel Popcorn Recipes

LOVELY LISA'S SWEET AND SALTY CARAMEL POPCORN

Steps:

• Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
• Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
• Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
• Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
• Break popcorn mixture into chunks. Store in airtight bags or containers.

SEA SALT CARAMEL POPCORN

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.

SEA-SALT MAPLE-CARAMEL POPCORN

Steps:

• Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. Place popcorn in a large bowl. Melt coconut oil in a small saucepan on low heat. Stir in brown sugar, maple syrup, and sea salt, and let it come to a boil (do not allow mixture to smoke). Remove from heat and stir in vanilla. Drizzle mixture over popcorn and fold to coat. Pour popcorn mixture onto baking sheet, spreading it into a single layer. Bake in oven for 15 minutes to set. Remove from oven and allow to cool completely, then break into small pieces.

ROSEMARY-CARAMEL POPCORN

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.