Salted Caramel is so awesome, and it’s even better on popcorn. Making caramel should come with a warning label, but the result is so good, albeit short lived!
- ½ cup popcorn kernels
- oil for popping corn (3-4 tbsp)
- 1-2 tsp salt
- 1 cup sugar
- 60g butter
- Popping corn:
- In a large saucepan (that has a lid) on medium – high, heat oil with 3 kernels in it. When one of the kernels pops, you can add the rest. Put the lid on and gently shake the pan so nothing burns to the bottom, you will hear the rest of them start to go. When the popping has more or less stopped, take of the heat but leave the lid on for another couple of minutes. Put popcorn into the biggest bowl you have (I had to use two).
- Prepare a lined cookie tray and sprinkle the salt on the baking paper. Get two spatulas, grease them (grab paper towel, scoop some butter and smear) and put to the side.
- In a smallish pan on medium heat melt the sugar and butter, stirring as the sugar dissolves.
- As the grains disappear stir less and eventually stop, but continuing to gently tilt the saucepan from side to side so the mix keeps moving.
- As it starts to boil watch it very closely as it can burn very easily. After a couple of minutes take it off the heat and it will carry on boiling for a while, so it may not look quite as ready as you expect it to. If you can see the colour going too dark it has burned.
- When it stops bubbling pour onto the popcorn, tossing as best you can with the greased spatulas. The faster you do this the better as the caramel will set very quickly.
- When ready tip onto the salt-lined baking tray, spread out and break it up. Will cool quickly and then disappear even faster.