Salted Caramel Popcorn
Prep time: 20 minutes
Total time: 40 minutes
- 10 cups plain popcorn (about 1/3 cup kernels or an 80g bag of microwaveable popcorn)
- 1 cup sugar
- 1 tsp. salt
- 1/4 cup unsalted melted butter
- 1 cup chopped nuts
Arrange oven racks in top and bottom thirds of oven. Preheat oven to 300F. Line two baking sheets with parchment. Place popcorn in a large wide bowl.
Stir sugar with 1/2 cup water and salt in a large heavy bottomed saucepan set over medium. Stir until sugar dissolves, about 2 to 3 minutes. Increase heat to high. Bring to a boil, without stirring, until mixture turns amber, 5 to 7 minutes. Remove from heat and stir in butter and nuts. Very carefully pour hot mixture over popcorn. Immediately stir to mix using a heatproof spatula or a wooden spoon.
Spread popcorn mixture in one layer over prepared baking sheets. Bake for 10 minutes, then stir and switch sheets. Continue baking until popcorn is crunchy, 10 more minutes. Remove and let cool completely. Popcorn will keep well, stored in an airtight container for up to 5 days.