Salted Caramel Popcorn

Salted Caramel Popcorn

Who can resist popcorn? In front of a film, in front of a series, we all want this delicious snack. Of course, if we want to be wise, we will prefer it natural. But, if you want to forget the rotten weather that spoils your day, the weekend and even the week, you’ll opt for the caramel popcorn, much less reasonable, but so, so good.
Doing it at home has two huge advantages. The first is to be extremely economical. The second is to embalm the whole house. A smell that even manages to get teenagers out of their rooms. That’s to say!

Making popcorn is extremely simple. You’ll have to pop the corn first. Then, we prepare a caramel in which we coat the popcorn. Thus, we have nicely caramelized grains.
For personal taste, I like to add almonds. It’s even more delicious.

Salted Caramel Popcorn:

50g almonds (optional)
100g popcorn corn
2 tsp sunflower oil
120g sugar
40g butter
2 pinches of fleur de sel

Preheat the oven to 180°C.
Roast the almonds for 10/15 minutes.
To book.

In a large saucepan, ideally with a thick bottom, put 1 tsp of oil and half the corn.
Cover and heat over medium heat until corn pops. Shake the pan occasionally, but do not open.
Set aside and repeat with the remaining corn.

Salted Caramel Popcorn

Prepare the caramel in the same saucepan.
Cover the bottom with sugar and let caramelize over low heat.
When all the sugar is caramelized, remove the pan from the heat and add the butter in pieces and the salt. Allow to melt while stirring the pan.
Add the popcorn and almonds and stir with a spatula until all the grains are coated.

Place everything on a baking sheet. Normally, the grains separate while stirring. Otherwise, separate the last ones without getting burned.

All that remains is to have fun.

Salted Caramel Popcorn

To finish: with these quantities, we make two pots as in the photo. That’s what it takes, but you can also do half as much.
I made my popcorn for a long time in a poor quality pan, which therefore does not allow a perfect distribution of heat. It works too, but cooking, especially the caramel, can be a little trickier. It is then necessary to put the sugar in several times, and possibly put back on the fire a few seconds after having added the butter.


You could pop the corn all at once, but I find that a little less good. And it doesn’t take very long to make two batches.


For the almonds, it is best to take advantage of another use of the oven to roast them.


You can use salted butter directly.

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