Salted Caramel Popcorn - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lauren Miyashiro
Flaky sea salt is key to the best-ever caramel corn.
Ingredients
- 6 c. popped popcorn
- 1 stick butter
- 1 c. light brown sugar
- 1/4 c. light corn syrup
- 1/4 tsp. baking soda
- 1 tsp. salt
- Pinch Maldon (or other flaky sea salt)
Instructions
- Preheat oven to 250 degrees F. Line a rimmed baking sheet with aluminum foil.
- Pour popcorn into a large bowl and set aside.
- Melt butter in a large pot over medium-high heat. Add the brown sugar and corn syrup and bring mixture to a boil, stirring constantly so that it doesn’t burn. Reduce the heat to low and simmer for 5 minutes. Whisk in salt, baking soda and vanilla.
- Pour caramel sauce over the popcorn and toss until it is evenly coated with the caramel.
- Spread the mixture onto the prepared baking sheet or pan in an even layer. Sprinkle with flaky sea salt. Bake for about 1 hour, stirring to toss every 15 minutes, until the popcorn is a deep golden color. (Baking is key to crunchy caramel corn.)
- Remove the pan from the oven and let cool to room temperature. Break up the caramel corn with your hands or a wooden spoon. Store in an airtight container for up to a week.
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