J and I have a wicked sweet tooth, and we’re always on the lookout for new snack ideas. While I’m always game for a batch of chocolate chip cookies or a heaping bowl of ice cream, sometimes I’m craving something a little bit different. I came across this recipe for salted caramel popcorn from Gordon Ramsey, and after seeing the ingredients required (only 6!) and the time needed (10 minutes!), I knew I had to give it a try. And while the instructions might sound a bit complicated, I promise, once you’ve tried it, you’ll be whipping up caramel corn for every occasion.
2 tbsp oil (canola or coconut)
1/3 cup popcorn kernels
1 cup white sugar
1 tsp salt
3 tbsp butter
1 tsp baking soda
In the bottom of a large pot, heat the oil and a few popcorn kernels until the kernels pop (about three minutes or so). Remove the pot from the heat, add the remaining kernels, and place the lid on the pot. Keep the pot off the heat for 30 seconds, then return to the heat and shake vigorously until all of the kernels pop (this will happen quite fast). Pour the popcorn into a bowl and set aside.
Pour sugar and salt into the pot, and let it melt. You can swirl the pot occasionally to keep the sugar from burning, but stirring makes the caramel lumpy. When it is melted and golden brown, take the pot off the heat, and add the butter. The mixture will bubble and boil, but stir until it is fully incorporated and melted together. Add the baking soda and stir; the caramel will fizz and puff up. Pour the popcorn back into the pot, and stir well to coat. Spread coated popcorn out on a baking sheet, and let cool for about a minute. Break up the lumps, dump into a bowl, and devour. Or, package up nicely and give away to your adoring friends and family.