Food52 Review: Dessert’s On Me’s Sea Salt and Caramel Popcorn recipe is wonderfully indulgent and so easy to put together. You could probably drizzle this quick-caramel sauce on almost anything and it would be yummy, but it really does wonders for popcorn. I would recommend adding 1 or 2 teaspoons of the salt directly to the caramel sauce for even distribution and after the popcorn comes out of the oven, you can season with a little more to taste if desired. In any case, once you try this snack, going to the fair or the movies without it won’t be the same. - Annie "Smalls" - Annie "Smalls"
Makes 12 cups
- 3 tablespoons canola oil
- 1/2 cup corn kernels
Sea Salt And Caramel Topping
- 1 cup packed brown sugar
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 4 teaspoons sea salt
- Preheat oven to 300 degrees F. Spray sheet pan with non-stick cooking spray. Set aside.
- In a saucepan on stove top, add oil and corn kernels.Turn stove top heat to medium, cover saucepan with a lid left slightly a-jar.
- The corn kernels will begin to pop within a couple of minutes. Once the popping slows, almost coming to a stop, remove saucepan from stove top. Transfer popcorn to a serving bowl.
- In a saucepan on stove top, add sugar, 2 tablespoons salt, butter and cream. Turn stove top heat to medium, bringing ingredients to a boil.
- Reduce heat to a simmer and continue stirring for 5 minuets. Remove from stove top. Stir in vanilla and allow to cool. Pour over popcorn.
- Mix popcorn and caramel together. I found this easiest to do with my hands.
- Spread popcorn on sheet pan. Sprinkle with 2 tablespoons salt. Bake on middle rack for half an hour, stirring once at 15 minutes.
- Cool and break caramel popcorn apart before serving.