We are talking about caramel corn today and I am so excited. I work with a lady that was making caramels for her Dad for Fathers Day which made me think, why not make a caramel recipe for the blog! I had a box of popcorn sitting in my cupboard for a very long time which made me think of caramel popcorn. I absolutely love to kill two birds with one stone.
There is not much that I like more than a good caramel recipe except maybe a decadent chocolate cake. The caramel recipe I chose to use is straight from one of my favorite chefs in culinary school and it definitely does not disappoint! I took my leftovers to work and everyone inhaled them! Be aware, this caramel corn is addicting.
This recipe would be perfect for the fall season as well, possibly for Halloween? Maybe I will recycle this recipe and make some caramel popcorn balls for the Halloween season. Does anyone remember when people would hand out caramel popcorn balls and caramel apples on Halloween instead of mass-manufactured candy that is overpriced and awful for you? Ya me too. I sure do miss those days. This world seems so overly complicated now.
One thing I did change from the master caramel recipe is that I decided to add evaporated milk instead of cream which I have never tried before but decided to give it a whirl. The result was much like using heavy cream but hey I also had a couple cans of evaporated milk sitting in my pantry forever, so why not?! I hope you are able to make this caramel corn recipe for your colleagues at work and I hope it is a hit! Don’t forget to share and like for all your friends!
Salted Caramel Corn
- 2 Cups Popcorn kernels, unpopped
- 700 Grams Sugar
- 228 Grams Glucose
- 2 Cans Evaporated milk
- 150 Grams Butter
- 2 Grams Baking Soda
- 4 Grams Fleur De Sol
- 1) Mise en place all ingredients.
- 2) Place sugar and glucose in clean pot and place on medium high heat. Wet sugar just until it resembles wet sand and then leave alone. Clean edges of pot with a clean pastry brush. I like to to keep a cup of water at the ready to wash down the sugar crystals and prevent scorching or crystalization.
- 3) Cook sugar mixture until deep golden and then remove from heat. Once the sugar mixture starts to turn color you can gently swirl the mixture to make sure it is caramelizing evenly.
- 4) Pour in evaporated milk and stir until fully encorporated. You may also want to warm up your evaporated milk as well to avoid shocking the caramel. Add butter and stir. Finish with Fleur de Sol and place back on warm burner to keep the caramel from solidifying.
- 5) Begin popping your popcorn into a large bowl and drizzle caramel mixture ontop of popcorn. Quickly mix to disperse popcorn and evenly distribute onto a greased/covered sheet pan. Let cool and store in plastic bags. Keep away from moisture to avoid popcorn becoming a hot mess!