I had never made this before, but I have to say it turned out to be very easy and ridiculously delicious. There are two tips I need to give concerning this recipe:
- Don't use multicolored corn like I did. Just use regular, yellow corn. I couldn't get that fancy stuff to pop right.
- Sugar is the backbone to caramel, but it's NOTHING without salt. Make sure you add a good amount of Salt to your caramel. I preferred to add the salt to the caramel as opposed to adding it with the corn as it popped.
- 100 grams of popcorn kernels
- 1 or 2 tbsp of oil
- 150 grams of sugar
- 75 grams of water
- 3 tbsp of butter
- 2 or 3 big pinches of salt
Pop your popcorn as shown in the video by adding kernels to a hot pot with a little oil. Throw on a lid and give it a good shake every now and again. Use medium-low heat and keep an eye on it.
Make your caramel by dissolving the sugar in water and boiling it until it reaches a light amber color. You could take it to dark amber, but I liked a lighter caramel. Do this at medium-low heat, and again, keep an eye on it. It can burn easily.
To stop the caramelization, add the butter to the caramel and stir it until you have a nice sauce. Season it with a good amount of salt and pour it over your popcorn. Give it a thorough mixing and dump it out on a sheet pan lined with parchment paper. After it cools, break it up with your hands and devour.