To start, place your pan over medium-low heat, and address of oil to the bottom of the pan. Allow for your pan and oil to heat before adding your popcorn kernels in. Add your popcorn kernels and cover the pan. Continue cooking over medium-low heat, as you begin to hear your popcorn kernels popping. When the kernels have finished popping, remove your pan from the heat.
In a separate saucepan, add your granulated sugar, and place over medium-low heat. Allow for the granulated sugar to caramelize.
When you begin to see the sugar caramelized, and turn a lovely golden color, add salt and stir.
Next, add your butter to the pan, and stir as the butter melts. Once the butter melts, add your baking soda, turn the heat off of your burner, and stir your mixture until combined.
Pour your popcorn into the pan with your caramel sauce and stir until your popcorn is coated. Turn your caramel-covered popcorn onto a lightly greased baking pan and allow it to cool. Once cool, your caramel should be hardened.
This step is optional. If your caramel corn has not hardened after it cools, preheat your oven to 200°F, and place your caramel corn on the baking sheet into your oven. Bake for 30 minutes, then remove from the oven and stir. If your caramel corn is still not hard, continue baking for another 30 minutes.
Once your caramel corn has hardened, allow for it to fully cool, then serve and enjoy.
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Notes
Please note that as an optional addition, you may sprinkle you’re finished caramel corn with large flakes of sea salt for added salty deliciousness.
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