When I found this caramel popcorn recipe, I ran to the kitchen to prepare it immediately.
I love popcorn. It’s a curious love because I can stay for months without eating it, but when I eat I just have to eat a lot of popcorn. Really a lot, not a regular portion.
I like it salted (just salt) and sweet. And I am just fond of caramel popcorn.
I ate it for the first time in US. I bought a package and my husband and son didn’t want it (my daughter wasn’t born yet). I didn’t insist that much and ate the whole package by myslef, driving from Orlando to Miami.
I had never thought about preparing it at home because I thought it was a little difficult…until yesterday.
I was looking for a recipe I had saved in my favorites when I found this caramel popcorn recipe I didn’t remember at all. It’s a Gordon Ramsay’s one! And with salted caramel! I did just a small change using brown sugar instead of caster sugar as Gordon suggests.
Well, it became an urgent thing to do and I prepared it yesterday before lunch. I just couldn’t wait ;-). And I confess you that I ate a lot of it…before lunch. They’re fantastic!
It is really difficult to stop eating this caramel popcorn. After it cools down, just put it into an airtight container as it is supposed to last for…I don’t know because we ate the remaining the day after. It is such a delight for the palate!
My husband said it was even better the day after. I don’t know because it had already touched my highest vote for a recipe the first moment I ate it ;-).
- 100 g dried corn kernels
- 200 g of brown sugar
- 1 Tsp Fior di Sale (sea salt)
- 25 g salted butter
- 1/2 Tsp of baking soda
- Flourless oil for greasing
- Prepare the popcorn as always (I use a non adherent pan. I just put a thread of oil, add the corn kernels and cover. When it begins to pop, I shake the pan a couple of times and wait until it stops popping).
- Put it in a bowl and put it aside.
- Take a sheet of parchment paper and spread some oil on it so the popcorn won’t adhere to it at all.
- In a large pan (consider you have to put all the popcorn inside and be able to stir it up and down) put the sugar together with salt and turn on the gas (medium).
- Let it caramelize without stirring it, just move the pan if necessary to help it melt well.
- When it is melt, add the butter, stir and cook for another 30 seconds.
- Lower the gas and add the baking soda carefully, as it will bubble up.
- Mix until well combined and take the pan out of the heat, add the popcorn and mix it until it is all coated.
- Pour it on the parchment paper and let it cool down.
- Do not put in the fridge as it’d become sticky.
- When it is cool, put it into an airtight container.
- Buon appetito!