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!
1/2 cup butter
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,
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!