Hi. My name is Shanna. And I am a salted caramel addict. If it can be made into salted caramel – I will make it. Such as this popcorn. Caramel popcorn good, salted caramel popcorn insane!!!
I have friends that tell me they wish they knew how to bake, cook etc like I do. I tell them I wish I didn’t know how, because then I wouldn’t be able to make things like this salted caramel popcorn and eat
all most of it myself.
I have made this recipe many many times. I actually was looking through a huge box of recipes that I have yet to file away and probably wont until we move, but it was fun sitting there going through them. I had forgotten about so many. I used to always print out and save in a PILE, instead of saving to a recipe file on my computer. Because I like to be organized like that….. Lots of recipes over the past 5 years or so from favorite blogs like How Sweet It Is, La Fuji Mama, Recipe Girl, and other sites like All-Recipes, Food Network ( lots of Bobby Flay and Alton Brown recipes) Cooks Illustrated, and Epicurious. Just to name a few. I am a recipe hoarder. And in desperate need of organizing them all.
This recipe originally came from All-Recipes, but its pretty much the same as many other online. I only adapted it slightly by increasing the vanilla, adding big fat sea salt flakes and swapping out the corn syrup for vanilla. I am not a fan of corn syrup at all and in a lot of my recipes that call for it I have had great success swapping it for honey. Like these marshmallows. I cook and bake with as many organic ingredients as I can since I believe in eating the best quality foods for health reasons so corn syrup isn’t an ingredient in my kitchen ever. But local raw honey always is. And the honey totally works in this caramel popcorn recipe.
Don’t you just want to reach into that bowl and shove it all in your face? I
did do. I used my kids popcorn bowls for these pics. I got them at my favorite store, Cost Plus World Market. It is SO dangerous how close that store is to my house. Every time I got there I scour the clearance aisle and swoon over all the adorable dishes and other fun kitchen stuff. Like these mini cast iron skillet I want to get soon. There is just something about mini kitchen stuff that gets me every time. Regular size? ehhh I don’ t reaaallly need it. MINI?!?! I must have now!!!!
The other day my blogging friends Miriam, Carla and Jen and I were talking about food styling. Jen was asking about photographing her granola recipe and the discussion turned to food scattered all over the counters. Why do that and who cleans up the mess?? That is always my first thought when I see pics of food spilling out of bowls, dripping off utensils or scattered all over. No one really eats like that, okay well my kids do, but still. So Miriam jokingly said its OK if its spilling out of a bowl. So this pic is dedicated to her
- 2 sticks butter (1 cup) unsalted
- 2 cups brown sugar ( I used dark)
- ½c honey
- 1 tbsp vanilla extract
- ½ tsp baking soda
- 6 quarts freshly popped popcorn ( unsalted and no butter, preferably air popped)
- 1½ tsp large sea salt flakes, such as maldon
- Preheat oven to 250 deg. F. Set out two large cookie sheets with an edge (jelly roll pans) and place half the popcorn in a large bowl.
- Heat butter, honey and brown sugar over medium heat stirring until melted, raise heat and let boil for 4 minutes. Removed from heat and immediately add the vanilla, baking soda and salt. The mixture will bubble up rapidly so stir quickly.
- Pour half the mixture over half the popcorn in the bowl, stirring well to coat, add the other half of the popcorn in the bowl and pour the remaining caramel sauce over the popcorn stirring again.
- Spread the popcorn mixture evenly in the two pans. Don’t worry if all the popcorn didn’t get covered. The sauce will melt again while baking and stirring will help get it all coated.
- Place pans in oven and bake for one hour. Every 15 minutes exactly stir well to help get all the popcorn coated
- Removed after an hour and stir again, as it cools the popcorn will stick together so continue to stir and break up the larger pieces in to smaller ones. Store the caramel corn in an airtight container or resealable baggie. This will keep at room temperature up to 2 week – unless you eat it all first!
P.S. This caramel popcorn is also insanely good on top of vanilla ice cream. Just FYI