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Salted Caramel Popcorn Recipe

Salted Caramel Popcorn Recipe

I have ALWAYS had a love for caramel.  It's one of my kryptonite foods.  Anything with caramel makes my heart skip a beat with joy.  A few years back when salted caramel became the latest craze I was a quick convert to the lovely combination of sweet and salty.  Over the last year or so I've all but given up caramel laden treats in an effort to be more health conscious.  But a girl can't live by salad alone and with the temptation of Christmas sweets all around it's been hard not to indulge.

Ingredients for salted caramel popcorn recipeInstead of completely derailing my efforts I decide to make something that will satisfy my sweet and salty craving albeit in a way healthier format.  I pull out my Whirley pop popcorn maker then dig out the caramel glaze pop to make a batch of salted caramel popcorn.  As it pops a hint of sweet caramel fills the air. The popping all but subsides and I'm smiling from ear to ear knowing that this sweet and salty treat will not only satisfy my caramel cravings it also won't completely derail my efforts to be a healthier me.  

Here's what you'll need:

  • ½ cup Big & Yellow Popcorn kernels
  • 3 tbsp avocado oil
  • 1/3 cup Caramel Glaze Pop
  • ½ tsp salt

Add the avocado oil to your Whirley Pop Popcorn maker and put it over medium heat.  Let it heat through then add the salt and give the handle a few cranks to combine.  Add a few test kernels to the popper.  Once they pop, add the Big & Yellow popcorn kernels and the caramel glaze pop and begin cranking the handle.  Slowly but constantly stir throughout the popping process.  Once the popping noises slow down remove from the heat and keep stirring until the noise stops completely. 

Salted caramel popcorn recipe TIPS

Stirring is the key to avoiding the sugar in the glaze from burning.  Make sure you stir slowly but consistently throughout the popping process and that you keep the heat to medium.

I used regular table salt but by all means if you have it use sea salt instead.   I like to add the salt to the oil before adding the kernels.  Once you add the glaze the sugar melts and combines with the salt and it adheres to the popcorn ensuring every kernel is both sweet and salty.

Avocado oil is a neutral flavour oil.  If you don't have it by all means use canola, coconut or vegetable oil.  Just don't use olive oil.  Olive oil has a low smoke point and a deep flavour profile that can effect the flavour and will likely result in burnt popcorn.

Posted by Laurie Martel