Edit ModuleShow Tags

Sea Salt Caramel Popcorn Recipe


Sea Salt Caramel Popcorn

Photo courtesy of the Popcorn Board

Popcorn is a great salty or sweet snack for when you’re hanging out at home or looking for something to bring to a get-together. It pairs with a wide range of flavors, yet one of the most popular toppings is common, everyday salt. Just a dash and you’re ready to go. But step it up with some sea salt (which is harvested from seawater through evaporation) and sweet caramel corn gets an update. Here, a sprinkling of coarse sea salt gives this caramel corn a flavor boost for that popular sweet and salty combination. Popcorn is a whole grain, so with the inclusion of pecans and almonds, this recipe provides whole grain and also protein in a tasty snack.

Since a popcorn kernel pops up to 40 times its original size, you will just need 2 ounces or 1/4 cup of unpopped kernels to make 2 quarts for this recipe, courtesy of the Popcorn Board. To calculate different amounts, figure 1 ounce or 2 tablespoons of kernels makes 1 quart and go from there. And have you ever wondered what makes popcorn pop? It's a little bit of water inside each kernel that expands when heated. The Popcorn Board site even has a slow-motion video if you would like to see it in action. Little fun facts to munch on while you enjoy!

Sea Salt Caramel Popcorn

2 quarts popped popcorn
1 1/2 cups pecan halves
1/2 cup almonds
1 1/3 cups granulated sugar
1 cup (2 sticks) butter or margarine
1/2 cup light corn syrup
1 teaspoon vanilla
1 teaspoon coarse sea salt

Line a large, rimmed baking pan (17x12-inch) with foil and spray lightly with cooking spray; set aside.

Spray a large bowl (not plastic) with cooking spray and place popcorn and nuts inside.

In a medium saucepan, combine granulated sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290°F, about 15 minutes. Remove candy thermometer and stir in vanilla.

Pour mixture over popcorn and stir to coat well. Spread popcorn mixture in an even layer into prepared baking pan. Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve. Store in an airtight container.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags