Salted caramel popcorn barkBy Chatelaine
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In just a couple of steps, enjoy your favourite salted caramel popcorn as a scrumptiously crunchy holiday snack.
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 tsp salt
- 1/3 cup unsalted butter
- 10 cups plain popcorn , about 1/3 cup kernels, popped
- LINE a large baking sheet with parchment.
- COMBINE sugar with water and salt in a large heavy-bottomed pot set over medium. Stir until sugar dissolves, 2 to 3 min. Boil, without stirring, until mixture turns amber, 12 to 14 min. Remove from heat. Stir in butter, then popcorn. Transfer to prepared sheet. Lay another piece of parchment over popcorn mixture. Using your hands, form mixture into a 12 x 10-in. rectangle. Press down with another baking sheet until top is even. Remove top parchment layer and let stand until completely cool, about 1 hour. Remove to a cutting board and peel off bottom parchment. Cut into 24 triangles, or break into large pieces. Bark keeps well in an airtight container at room temperature, up to 5 days.
Chatelaine Quickies: Fairground kettle corn
Nutrition (per serving)
- 1 g,
- 15 g,
- 3 g,
- 1 g,
- 97 mg.