CARAMEL CORN WITH COFFEE SALT

I have to admit, I’m not the biggest fan of popcorn. I mean, I’m definitely having some if I’m in a movie theater, that’s a no-brainer. But the hassle of them getting caught in your teeth is just too much for me to bear. I do, however, LOVE caramel corn. So I made caramel corn with coffee salt and it turned out amazing!

Salt is key when it comes to caramel corn. I love to add a little extra sea salt to balance out the sweet flavor a bit. And why not add coffee? Coffee salt is a game changer.

I recommend to pop your own popcorn on the stovetop but microwave popcorn will work just fine, too. If you’ve never made your own stovetop it’s easier than you think. I find homemade is softer and easier on your teeth. I also love the idea of making my own caramel and having the ability to control the ingredients. Store bought caramel has some weird ingredients in them.

There are three easy steps to this recipe. First, make the popcorn. Next is to make the caramel. Then we’ve got the blending of the coffee salt. Easy peasy.

I hope to inspire you to give this recipe a try. Let me know if you do.

CARAMEL CORN WITH COFFEE SALT RECIPE

Ingredients

• 4 quarts of prepared popcorn (16 cups)
• 1 cup of brown sugar
• 1/2 cup of light corn syrup
• 1/2 cup of unsalted butter
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda

Coffee Salt Ingredients

• 1 teaspoon of coffee grounds
• 2 teaspoon of sea salt

Directions

1. Preheat oven to 250 degrees.
2. Fill a baking dish with popped popcorn and keep it in the oven until the caramel is ready.
3. In a large saucepan mix the brown sugar, corn syrup, butter and salt over medium heat. Stir constantly until the ingredients come to a boil.
4. Continue boiling for 3-4 minutes, or until a candy thermometer reads 225 degrees.
5. Remove the saucepan from the heat and add the baking soda and vanilla. Stir until combined.
6. Remove the popcorn from the oven and pour the caramel over top until evenly coated.
7. Return the popcorn back to the oven for about 30 minutes.
8. Blend the coffee salt
9. Spread the caramel corn onto a foiled baking sheet and allow it to cool.
10. Store in an airtight container until ready to eat.
11. Enjoy!