Salted Caramel Popcorn

On Saturday, Dannica and I spent a decadent day together. We went to the Lynwood Women's spa for the good part of the day, and then headed to her place for dinner. I brought over a bread round that I had rising in my fridge and some homemade onion jam, and we paired that with a salad and some pulled pork that Dannica had been cooking and recooking for several days so it was absolutely delicious. Then it was movie time, and she opened a bag of Uncle Woody's Caramel corn (yummmm!). And THEN she had the amazing idea to sprinkle salt on it...it was the best idea ever! I love caramel corn and salted caramels, and had just never connected the dots.

So here I am tonight with no caramel corn, but the fond memories of Saturday night urge me to change my lot in life. Here is the result:






It was quite easy! Most of the recipes I found called for corn syrup, but I didn't have any so I used honey, which is what some websites suggested, and I think its delicious! Here is the recipe:

4 cups popped popcorn in a large bowl
1/2 cup brown sugar
1 tablespoon honey (or corn syrup if you have it)
1 tablespoon butter
2 tablespoons water
1/4 teaspoon baking soda
sea salt (optional)
2 cookie sheets lined with wax paper, greased with butter

Put the sugar, butter, honey or corn syrup, and water in a saucepan on medium high heat. Stir until combined. Bring to a boil and cook for about 8 minutes. Remove from heat, add sea salt if you like (I think I put in about 2 tablespoons), stir. Add baking soda and stir. The mixture will foam up for a few seconds and then stop. At this point, whisk the caramel for a few seconds and then quickly pour the sauce over the popcorn and stir until coated (it takes a while). Spread the caramel corn on the wax paper lines cookie sheets. Let cool and store in an airtight container.