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Classic Sourdough Bread with Crispy Crust and Chewy Center Recipe

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4.2 from 11 reviews

This Salted Caramel Popcorn recipe delivers a perfect balance of sweet and salty flavors with a rich caramel coating atop crunchy popcorn. The homemade caramel sauce is made with butter, brown sugar, and syrup, then baked with popcorn for a delectably crisp finish. It’s an ideal treat for movie nights or special occasions.

  • Total Time: 25 minutes
  • Yield: Approximately 8 cups of salted caramel popcorn

Ingredients

Popcorn

  • ½ cup popcorn kernels
  • 2 tablespoons salted butter (for popping)

Caramel Topping

  • 1 cup salted butter
  • 1 cup brown sugar
  • ⅓ cup syrup (light corn syrup or golden syrup)
  • 2 teaspoons flaked sea salt, divided

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prepare for baking the caramel-coated popcorn.
  2. Pop the Popcorn: In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add 2 popcorn kernels, cover with a lid and wait for them to pop. Once popped, add the remaining popcorn kernels in a single layer. Cover the pot and begin popping, cracking the lid slightly to release steam. Shake the pot occasionally to prevent burning and after popping slows, remove from heat and wait until popping stops before opening the lid.
  3. Make the Caramel Sauce: In a small saucepan, combine the remaining butter, brown sugar, syrup, and a pinch of salt. Bring to a boil over medium heat, watching carefully to prevent boiling over. Boil gently for 5 minutes until sugar is dissolved and mixture thickens slightly.
  4. Coat the Popcorn: Pour the hot caramel sauce over the freshly popped popcorn in a large bowl. Toss well with a rubber spatula to coat every piece evenly.
  5. Bake to Set: Spread the coated popcorn evenly on the prepared baking sheet. Sprinkle with the remaining sea salt. Bake in the preheated oven for 5 minutes to set the coating and enhance crunchiness.
  6. Cool and Store: Remove from oven and allow the popcorn to cool completely on the baking sheet. Break into clusters once cool and store in airtight containers or jars for freshness.

Notes

  • Use light corn syrup or golden syrup for the best texture and shine in caramel.
  • Be careful while boiling the caramel mixture to avoid boiling over or burning the sugar.
  • Shake the popcorn pot while popping to prevent kernels from burning.
  • Allow the popcorn to cool fully before breaking it up to keep the caramel coating crisp.
  • Store popcorn in airtight containers to maintain freshness and crunch.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/classic-sourdough-bread-with-crispy-crust-and-chewy-center-recipe/