NO BAKE SALTED CARAMEL POPCORN

By RoketJSquerl

Ingredients

• For the stove-top salted popcorn:
• 3 tablespoons vegetable oil
• 1/2 cup (110 grams) popcorn kernels
• 1/2 teaspoon table salt
• For the salted caramel popcorn:
• 1 recipe stove-top salted popcorn (or 10 cups freshly popped corn using your desired method)
• 1 1/2 cups (300 grams) granulated sugar
• 1/2 cup (105 grams) firmly packed light brown sugar
• 1/4 teaspoon table salt
• 1/2 cup (120 ml) light corn syrup
• 1/2 cup (120 ml) water
• 4 tablespoons (55 grams) butter, salted or unsalted
• 1 teaspoon baking soda
• 1 1/2 teaspoons sea or coarse salt (more or less to taste)

Details

Adapted from cleobuttera.com

Preparation

Step 1

INSTRUCTIONS
To make the stove-top salted popcorn:
Place the oil and 3 popcorn kernels in a large saucepan over medium-high heat until kernels pop. That means the oil’s hot enough.
Remove the pan from the heat and add in the remaining kernels and swirl in the oil to coat.
Cover the saucepan with a sheet of foil, then using the tip of a sharp knife, poke the surface with about 15 small holes to allow the steam to escape. This will prevent the popcorn from getting soggy.
Return the pan over the heat. Continue to cook, occasionally shaking the pan back and forth, until the popping slows to about 2 seconds between pops.
Remove the pan from heat, uncover the pan, add salt and toss to combine. Transfer popcorn to a large bowl.
Serve right away if eating as is or set aside and allow to cool completely if using for the caramel popcorn. Be sure to remove any unpopped kernels.
For the salted caramel popcorn:
Lightly butter a large baking sheet or spray with a non stick cooking spray. Similarly butter or spray two spatulas, then set everything aside for later use.
In a large heavy bottomed saucepan, stir together the granulated sugar, brown sugar, ¼ teaspoon of salt, corn syrup, water, and butter.
Place the saucepan over medium heat and bring to a boil, stirring occasionally with a wooden spoon.
Once the mixture reaches a boil, cover with the lid, and boil for one to two minutes to allow the steam to wash away any sugar crystals that may have stuck to the sides of the pan.
Remove the lid from the saucepan and clamp a candy or instant-read thermometer to the side of the saucepan.
Boil the mixture over medium-high heat, occasionally brushing down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan. Continue cooking, stirring occasionally until the temperature reaches the hard crack stage, 300 degrees F (149 degrees C), 8 to 10 minutes. *(If you don't have a candy or instant-read thermometer, you could tell when the caramel has reached the right temperature by dropping a teaspoonful of the caramel into a cup of ice cold water. The caramel should instantly harden into stiff, brittle-like candy and snap when broken. If this is not the case, allow the caramel to cook longer).
Remove the saucepan from the heat and carefully stir in the baking soda. The caramel will foam up and lighten in color.
Immediately pour the caramel over the popcorn and using the buttered spatulas, toss well to evenly coat all the popcorn.
Transfer the caramel popcorn onto the buttered baking sheet and spread into an even layer, separating it into bite-sized pieces as much as possible. While the popcorn is still warm, sprinkle with the sea salt.
Allow to cool completely then break into bite sized pieces. Enjoy right away or store in an airtight container or zipper lock bag at room temperature, for up to a week.
NOTES
Caramel popcorn recipe adapted from Joy of Baking.