Salted caramel popcorn

To make salted caramel popcorn, coat a large, deep pan with oil that is thick on the bottom. Without heating up, add the corn (1). Place the pot on a high heat source and secure the lid (2).

The corn will begin to pop after about three minutes. Shake the saucepan and put the heat back to medium, shaking continuously until the popping stops, which should take about ten minutes (3).

It is now possible to caramelize the popcorn. In the same saucepan that you used to cook the popcorn (do not wash), combine the sugar, salted butter, and honey (4).

Cook over a high heat for a few minutes, or until the ingredients melt together. Using a wooden spatula, stir continuously (5). A rich, thick froth will form from the caramel after a few minutes as the water in the butter begins to evaporate. 

It will begin to take on an amber hue and a sticky consistency after about five to six minutes.

Stir quickly and constantly, then reduce the heat before adding the bicarbonate (6). You'll notice a foamy mixture beginning to form as you stir with the wooden spatula.

Popcorn should be added right away (7), and it should be well coated with caramel (8) by stirring constantly. 

Take the caramelized popcorn off of the fire and spread it out with a wooden spoon or spatula as it sets on a tray covered with parchment paper (9).

 The caramelized popcorn will be ready to eat when it cools and crystallizes (9)!


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