You might be wondering since when caramel popcorn is french, but if you think about the caramel part of caramel popcorn I'm sure you get why. Caramel essentially is not hard to make, but knowing when it's done is, either way for me it doesn't matter because I entirely messed it up anyway. I had a recipe on a postcard that I got from the Frankfurt book fair, and it was a caramel popcorn recipe that required butter,sugar,salt and condensed milk. I decided to make a simple caramel like I made when carmelising the pumpkin seeds, and left out the condensed milk, turns out I should have left out most of the butter too. After getting the butter out of the pan it turned out really well though.Caramel Popcorn:
- 1/8 cup dried corn (for popcorn)
- 1 tablespoon vegetable oil
- 100g (1/2 cup) sugar (such as caster or brown)
- 10g butter
- pinch of fleur de sel
- 1 teaspoon baking soda
- In a large pot heat the vegetable oil on high for about 2-3 minutes, then add the corn kernels and cover with lid, allowing a space for ventilation.
- When the popping sound stops, take off the heat.
- Pour your popcorn into a large bowl, then return the pot to the heat and add butter and sugar, melting on low.
- Once the sugar has melted wait for it to turn an amber color, then take off heat, quickly add the fleur de sel and baking soda and pour over popcorn. Use a spatula to evenly distribute over the popcorn.
- Lay the popcorn out in a single layer on a baking sheet, then if it's all stuck together,break it up.
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