Last year I tried making caramel popcorn for the first time – without a recipe. It was a disaster to say the least. Gobs of gooey, mushy, sickly-sweet popcorn balls, most of which ended up in the bin. It was not pretty.
BUT, this year I was determined to get it right for our annual Halloween scary movie night in… and I did!
I’ve been a tad obsessed with salted caramel lately, so I scrapped the popcorn balls idea and made a batch of crunchy popcorn with salted caramel sauce instead.
Oh my goodness… and I’m not even joking, this is honestly one of the BEST things I’ve ever tasted.
No exaggerations my friends, it’s HEAVEN in your mouth.
Perfect for movie nights in, parties or even as Christmas gifts! Just put a few handfuls in a glass jar, top it off with a pretty cloth and some ribbon and you’re good to go!
And no… it’s by far no means a ‘healthy’ recipe, but it was seriously too good not to share with you, so here it is…
[Makes 1 large bowl of salted caramel popcorn]
What you’ll need:
– 1 bag of microwave popcorn
– 1 cup of butter
– 1 cup of brown sugar
– 1/3 cup of golden syrup
– 1.5 t salt
Let’s get started!
- Preheat the oven to 150°C and line a baking sheet with wax paper. Set aside. (I found that the syrup went through one layer so I’d recommend using 2 sheets here).
- Make the popcorn in the microwave according to the instructions on the bag. Shake the bag once finished and set aside without opening it.
- In a small pot, melt the butter, sugar, syrup and only 1 teaspoon of the salt. Give a quick stir so that they all mix together. When it starts to boil, leave it bubbling away for 4 minutes (without stirring) and then take off the heat immediately.
- Open the bag of popcorn and using your hands (so that you don’t get any loose kernels in), add the popcorn to a large bowl.
- Pour the caramel sauce over and stir until all the popcorn is coated.
- Spread the salted caramel popcorn mixture onto the baking sheet and sprinkle the remaining salt on top.
- Bake in the oven for 30 minutes, making sure to stir the popcorn around every 10 minutes. Don’t get a fright if most of the popcorn is still soft when you take it out – it will harden and get crunchy.
- Leave to cool before taking the popcorn off the sheet and putting it into bowls, boxes or glass jars.
[PS….You might want to make two batches of this because it really is that good… don’t say I didn’t warn you if you suddenly find it’s not enough! Oh, and just make sure that the popcorn you buy doesn’t have that much salt in it already. If it does, only use 1 level teaspoon of salt, otherwise it’s going to be too salty.]
I can’t wait to make this again in time for Christmas… I love that present idea, thanks Mary!