Vanilla Caramel Popcorn with Sea Salt

Vanilla Caramel Popcorn with Sea Salt might be just the side dish you are searching for. For 32 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 229 calories, 0g of protein, and 12g of fat. This recipe serves 6. 132 people were impressed by this recipe. It is an inexpensive recipe for fans of American food. A mixture of baking soda, vegetable oil, corn syrup, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Baked by Rachel. From preparation to the plate, this recipe takes roughly 55 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 1%. If you like this recipe, take a look at these similar recipes: Sea Salt Caramel Popcorn Clusters, Vanilla Cupcakes with Caramel Sea Salt Frosting, and Sea Salt And Vanilla Bean Caramel Sauce.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 250 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat. In a large stockpot over medium-low heat, heat vegetable oil and popping corn. Cover with a lid and optional splatter screen. Cook until popping kernels slow down. Transfer popcorn to a large bowl, discard un-popped kernels. In a double boiler over simmering water, melt butter. Add brown sugar and corn syrup, stirring to combine. Remove from heat. Mix in vanilla and baking soda. Sprinkle with course sea salt, give a quick but gentle stir to disperse sea salt. Immediately pour over popcorn. Toss to coat well. Spread caramel coated popcorn on prepared baking sheet. Bake for 30-45 minutes, tossing every 15 minutes. Remove from the oven when caramel darkens slightly to a light amber. Break up popcorn as caramel hardens. Store in an airtight container.

 

Step by step:

1. Preheat oven to 250 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat. In a large stockpot over medium-low heat, heat vegetable oil and popping corn. Cover with a lid and optional splatter screen. Cook until popping kernels slow down.

2. Transfer popcorn to a large bowl, discard un-popped kernels. In a double boiler over simmering water, melt butter.

3. Add brown sugar and corn syrup, stirring to combine.

4. Remove from heat.

5. Mix in vanilla and baking soda. Sprinkle with course sea salt, give a quick but gentle stir to disperse sea salt. Immediately pour over popcorn. Toss to coat well.

6. Spread caramel coated popcorn on prepared baking sheet.

7. Bake for 30-45 minutes, tossing every 15 minutes.

8. Remove from the oven when caramel darkens slightly to a light amber. Break up popcorn as caramel hardens. Store in an airtight container.

Nutrition Information:

covered percent of daily need