Caramel Popcorn

By AzWench

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/4 cup dark corn syrup
• 2 tsp molasses
• 1 stick salted butter
• 6 tbsp heavy cream
• 1 rounded tsp kosher salt
• 12 cups of unsalted popped popcorn
• 1/2 tsp baking soda
• 2 tsp pure vanilla extract
• maldon sea salt for finishing

Details

Adapted from jessiesheehanbakes.com

Preparation

Step 1

Preheat the oven to 250 degrees.

Place the sugars, corn syrup, molasses, butter, cream, and salt in a heavy bottomed medium-sized saucepan, fitted with a candy thermometer. Over medium heat bring the mixture to soft-ball (around 238 degrees).

While the caramel cooks, spread the popcorn out on a greased rimmed baking sheet (i put a silipat down before greasing). Set aside.

Once soft-ball is reached, remove the pot from the heat add the soda and vanilla (the mixture may bubble up) and stir. Working quickly, pour the caramel over the popped corn and using a spatula, spread the caramel over the corn, until all of the corn is covered in caramel.

Place the tray in the oven and bake for 10 minutes. Remove the pan from the oven, move the caramel pop corn around on the tray with a spatula (to help it cook evenly), and place back in the oven for an additional ten minutes. Repeat once more (the corn will bake a total of 30 minutes and will be stirred at three 10 minute intervals).

Once the 30 minutes is up, remove the pan from the oven, give the corn a final stir, sprinkle it with a generous pinch of maldon sea salt, and allow it to come to room temp in the tray. Once cooled, break it into large(ish) pieces and consume. The caramel corn will stay crisp and tasty for about three days, on the counter in a resealable bag.

Notes:
Don't be tempted to cook the caramel at a higher temp than medium, or it will burn before it reaches soft ball.