Sea Salt Caramel Popcorn Clusters
Sea Salt Caramel Popcorn Clusters might be just the hor d'oeuvre you are searching for. For $5.06 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 2235 calories, 46g of protein, and 62g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Go Dairy Free. 139 people have made this recipe and would make it again. Plenty of people really liked this American dish. If you have dairy free margarine, coarse sea salt, popcorn, and a few other ingredients on hand, you can make it. With a spoonacular score of 94%, this dish is outstanding. If you like this recipe, you might also like recipes such as Vanilla Caramel Popcorn with Sea Salt, Dark Chocolate Nut Clusters with Sea Salt, and Caramel Apple Popcorn Clusters.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
½ cup almonds
1 teaspoon coarse sea salt
½ cup light corn syrup or honey
1 cup dairy-free margarine
1½ cups pecan halves
2 quarts organic popped popcorn
11/3 cups sugar
1 teaspoon vanilla extract
Equipment:
candy thermometer
baking pan
sauce pan
bowl
aluminum foil
Cooking instruction summary:
Line a large, rimmed 12x17-inch baking pan with foil and lightly grease.Lightly grease a large glass or metal bowl and add the popcorn and nuts.In a medium saucepan, combine the sugar, margarine and corn syrup or honey. Bring to a boil over medium heat, stirring constantly. Boil until the temperature on a candy thermometer reaches 290F (about 15 minutes). Remove the candy thermometer and stir in the vanilla. Pour the mixture over the popcorn and nuts and quickly stir to coat well.Spread the popcorn mixture in an even layer on prepared baking pan. Sprinkle with the sea salt and allow to cool completely.Break into pieces to serve. Store leftovers in an airtight container.
Step by step:
1. Line a large, rimmed 12x17-inch baking pan with foil and lightly grease.Lightly grease a large glass or metal bowl and add the popcorn and nuts.In a medium saucepan, combine the sugar, margarine and corn syrup or honey. Bring to a boil over medium heat, stirring constantly. Boil until the temperature on a candy thermometer reaches 290F (about 15 minutes).
2. Remove the candy thermometer and stir in the vanilla.
3. Pour the mixture over the popcorn and nuts and quickly stir to coat well.
4. Spread the popcorn mixture in an even layer on prepared baking pan. Sprinkle with the sea salt and allow to cool completely.Break into pieces to serve. Store leftovers in an airtight container.
Nutrition Information:
covered percent of daily need
