No-Bake Salted Caramel Popcorn
Try this No-Bake Salted Caramel Popcorn recipe, or contribute your own.
Try this No-Bake Salted Caramel Popcorn recipe, or contribute your own.
- Carbohydrate 43.1732290550023 g
- Cholesterol 48.8372500309703 mg
- Fat 18.4241365116837 g
- Fiber 0 g
- Protein 0.245877500189718 g
- Saturated Fat 11.6682412073994 g
- Serving Size 1 1 Serving (67g)
- Sodium 46.8824000172826 mg
- Sugar 43.1732290550023 g
- Trans Fat 1.2897577008179 g
- Calories 330 calories
Step-by-step
- Pop the popcorn as instructed by the packaging. Set aside in a large bowl.
- In a medium-sized saucepan, heat the butter until melted and stir in the brown sugar. Bring to a boil for 3 minutes.
- While the caramel is boiling, mix together the salt and baking soda. After 3 minutes of boiling has passed, add it in and stir till combined.
- Take the saucepan off the heat and pour it in batches into the popcorn, stirring the popcorn after pouring the caramel in each time.
- Let cool slightly and enjoy!
Crisp popped kernels coated in a glossy, amber sugar shell deliver an immediate crunch followed by a sharp hit of flaky sea salt. Making this confection requires precise temperature control and smart ingredient swaps for restricted diets. The boiling sugar mixture demands constant attention to prevent scorching.
- Use a heavy-bottomed three-quart saucepan to distribute heat evenly and prevent the sugar from burning during the three-minute boil.
- Substitute a plant-based stick margarine containing at least 80 percent fat at a 1:1 ratio if you need to eliminate dairy, though oil-based spreads with high water content will prevent the caramel from hardening properly.
- Whisk the baking soda and salt together thoroughly before adding them to the boiling sugar to ensure the leavening agent disperses evenly and creates the desired porous texture.
- Stir the hot caramel into the popped corn in four distinct batches using a silicone spatula to coat every surface without crushing the delicate kernels.
- Store the finished snack in an airtight glass container at room temperature for up to three days to maintain its crisp texture and prevent moisture absorption.
Proper ventilation near the stove helps manage sugar vapors safely during high-heat cooking. Accurate timing ensures the sugar reaches the correct stage without hardening into unchewable glass.
