Caramel Popcorn

cropped
June 18th, 2012
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A few weeks ago was my friends baby shower. I had offered to prepare some food and party favors. While browsing through Pinterest, I found an idea for a popcorn box. I decided to design my own and print them on some cardstock. I had seen the recipe for Caramel popcorn YEARS ago but never had any use for it. I knew that if I made this for myself I would surely end up eating all of it and fighting off anyone who dared to approach me. I ended up mixing plain popcorn into the caramel one to make more and to lighten the intensity of the taste, feel free to skip that step if you want instant diabetes.

 

Caramel Popcorn

Ingredients

  • 2 cup popcorn kernels, unpopped
  • 1 cup unsalted butter
  • ½ cup light corn syrup
  • 2 cups packed light brown sugar
  • ½ tsp. fleur de sel (or salt)
  • ½ tsp. baking soda
  • 1 tsp. vanilla extract

Directions

  1. Pop the kernels by following the directions on the bag. Reserve half of the popcorn for later and move the other half of the popcorn to two large bowls (leave room for tossing).
  2. Preheat the oven to 250° F and line three baking sheets with parchment paper.
  3. In a 2 quart saucepan, over medium heat, melt the butter and mix-in the corn syrup, brown sugar and salt. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Let boil for 5 minutes without stirring. Remove from the heat and stir in the baking soda and vanilla extract. Be careful because the caramel mixture will bubble up and become frothy.
  4. Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly. The caramel is very hot so use tossing tools like long spoons or salad tossers!
  5. Spread the popcorn onto the baking sheets and bake for 40 minutes (remove from the oven to stir every 10 minutes, rotate the baking sheets). After 40 minutes, the popcorn should be completely crispy when cooled. If not return to oven for another 10 minutes.
  6. Let the popcorn cool before breaking apart. Once cool, mix-in the plain popcorn and package.
Photography of the little popcorn boxes by Nadine’s Photography
Recipe adapted from Annie’s Eats

 

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