SALTED CARAMEL POPCORN
Hey dear friends! Sorry to have been MIA for so many months. All sorts of excuses, but only the top three, and clearly in order of importance, include the sudden passing of a loved one, a robbery, and total remodel of our home. I’m happy to be back in the swing of things and hopefully able to share a bit, now and again. Maybe on a more regular basis. Thank you for your patience.
Today, my wonderful friend, Monique, made a house call, just to show me how to make her absolutely PERFECT salted caramel popcorn. No kidding, this is for sure the best flavored popcorn I’ve ever tasted and way more interesting than the typical variations of caramel, white chocolate, or anything cheese. Please.
From your food storage you’ll need a little of this
and one of these options.
First time I made Monique’s recipe I air popped my own good quality corn, adding plenty of butter and salt. Now that I’ve experimented a couple of times, I can definitely say that the commercially prepared salted popcorn is for sure the best way to go with this recipe. Turns out all that weird-artificiallyflavored-badforyou-saltandbutter-coating tastes incredible when paired with Monique’s PERFECT caramel. AND IT’S SO STINKIN EASY. (Bwaaaahahaaaa)
Yes, I am really going to suggest that this, salted caramel popcorn, should be part of any viable food storage. Today’s emergency was that I wanted to take a little family home evening treat to my visiting teaching sista’s and this recipe saved me!
Fresh Ingredients
1/2 cup butter
Storage Ingredients
11 cups of popped, buttered and salted, popcorn. If you’re using microwave popcorn you should probably pop two packages per recipe.
1/2 cup brown sugar
1 1/2 cups mini marshmallows
Carefully melt the butter on medium heat and then add the brown sugar and marshmallows.
Stir just until barely blended and quickly remove from heat.
Pour over *sifted popcorn,
and lightly toss to evenly coat as much as possible.
Preparing Monique’s caramel and mixing it with the popcorn will take about 5 minutes.
And today, that’s about all the time I had:)
*If you want to be especially thoughtful, and who doesn’t, make sure to sift out all the un-popped kernels of corn before you stir in the caramel sauce. (Sort of ruins the experience when you almost crack a tooth.) Quickest way to do this is to simply pour your microwave corn into a bowl, give it a little shake, gently stir it around a couple of times, make a wish (jk) and then spooning from the top, measure out your 10 cups. All the little duds will have dropped to the bottom. Safety first!
Tags: "decadent and delicious", salty sweet corn, visiting teaching treat in the bag
February 4th, 2013 at 9:55 pm
Oh good! Now I can stop checking back to see if you’re posting and finding those people in those yellow reflector vests. I. have. missed. you! And I am sorry for your loss of a loved one. (((you)))
I’ll be back looking for house pictures soon!
XO,
-Laura
February 4th, 2013 at 10:13 pm
Laura! Laura! Laura! How nice to hear from you. Thank you for your support. I’ve missed you too! Hope all is well at your home, and with your family. Things are good here. Thanks for caring:)
February 5th, 2013 at 10:27 am
Ooooooo-ahhhhhhh! That does look amazing,yummy and easy like you said. I think it’ll be a weekend treat…….possibly this weekend!!!
February 5th, 2013 at 5:02 pm
Try it Melanie! The comments have been “decadent and delicious” plus Lizzie begging me to give it all away because she can’t control herself from eating and eating and eating it. Totally a controlled substance. Best part of all is that this complex, rich, yummy, wonderful flavor comes from pre-popped, possibly sketchy, movie style popcorn with only a drizzle of next to instant caramel added. Who knew???
February 6th, 2013 at 1:22 pm
If/when I make this, it’ll be the food storage version, with my food storage popcorn and my food storage coconut oil. I only have the big marshmallows. Well, I have some of the little ones, but they are the rainbow fruity ones and I think that might get gross. But…thank you for the recipe, because I’ve been wanting caramel corn for a long long time, and this is less work than the recipe I have. (The recipe I have isn’t all that much work either, it’s just….I’m lazy.)
Blessings to you, Leisa!
February 6th, 2013 at 3:32 pm
Laura, I predict that you will be happy making this recipe from scratch. That’s exactly where I started on my first try, and I was REALLY happy with the results. Everyone was happy!
Great curiosity, and a serious lack of time, made me venture into the already popped stuff in the bag…which I have never ever bought before, (popcorn snob) but it was ridiculously good! Win win:)
February 6th, 2013 at 4:59 pm
Welcome back Liesa! I am glad to hear that all is well-ish on the home front and that you are back in the saddle again.
Question: Does this caramel turn out soft or does it harden once on the popcorn? Inquiring children want to know. xo
February 6th, 2013 at 10:38 pm
Hey Kris! Long time! The caramel stays soft but not sticky. I think the movie theaters could CLEAN UP if they served THIIIIIIIIIIIIIS as an option.
February 7th, 2013 at 1:50 pm
I’m seriously considering making this with white sugar and all the pink marshmallows from the rainbow colors bag as a Valentines day treat.
February 14th, 2013 at 8:37 am
Last nights batch. . .so good and goooooy!!! It’s all in the timing
xo
February 23rd, 2013 at 3:57 pm
Mmmmmmm….caramel corn
February 23rd, 2013 at 6:05 pm
Last weekend Lizzie had a little sweet 16 party for one of her friends and everyone was asked to contribute a treat to share. I made 4 packs of microwave corn and then 3 recipes of the caramel sauce. “Mom, that’s probably way too much!”
Turns out that even with all the other choices, not ONE piece was leftover.
That’s what I’m talkin’bout:)
March 19th, 2013 at 4:02 pm
This looks lovely! How long does it keep for after it is made? I’d love to make it for the popcorn bar at my wedding but will have to prep it a few days before.
March 19th, 2013 at 4:33 pm
Hard to know how long it really keeps. We eat it as fast as we can! I’m sure that a couple of days would be fine. Make some now and then set it aside for a few days, just to be sure. One important suggestions is that you carefully remove all the unpopped kernels before adding the caramel sauce. Don’t want anyone to crack a tooth on your special day!