Olive Oil & Sea Salt Popcorn

• ½ cup popcorn kernels
• 4 Tbsp olive oil
• Sea salt

 

1. Pop the kernels as directed.

2. When popcorn is ready, pour into a large bowl.

3. Drizzle the olive oil over the popcorn and toss to coat.

4. Add salt to taste.

 

 

Salted Honey Popcorn

(Recipe Adapted from The Faux Martha)

• ½ cup un-popped popcorn
• 2 Tbsp butter
• 2 Tbsp honey
• salt to taste
• small saucepan

Remember: Put plain popped popcorn in a large bowl and separately melt the butter.

1. Pop the kernels as directed. Then, place in a large bowl. Set aside.

2. In a small saucepan, melt the butter.

3. When butter is melted, add the honey and stir until well incorporated.

4. Add a few dashes of sea salt.

5. Pour the salted honey butter mixture over the popcorn and toss to coat thoroughly.

 

 

Caramel Corn

(Adapted from Joy The Baker)

• Equipment: 2 roasting pans: a 9x13 pan and a 2qt saucepan
• ½ cup un-popped popcorn
• 1 cup packed light brown sugar
• ½ cup light corn syrup
• ½ cup (1 stick / 4 ounces) butter
• ½ tsp salt
• ½ tsp baking soda
• 1 tsp pure vanilla extract
  
  

1. Preheat oven to 250F and prep your 9x13 pan with baking spray or butter.

2. In your saucepan, over medium heat, combine brown sugar, corn syrup, butter, and salt.

3. Whisk until mixture comes to a boil and then stop whisking. Let the mixture boil over medium heat (no stirring!) for about 5 minutes. (The mixture will bubble a LOT and be deep gold.)

4. After 5 minutes of not stirring, remove from heat and immediately stir in baking soda. The mixture will foam and bubble up, even more, don’t worry, just keep stirring and then add in vanilla.

5. Pour bubbling caramel over popcorn.

6. Using two large spoons, toss the mixture, and try to coat all of the popcorn. (Don’t stress if it isn’t perfect. The goal is to get the caramel corn into the oven before the caramel hardens.)

7. Place baking dish with caramel corn in the oven, and bake for 20 minutes. Remove and toss (with your very large spoons), and bake for another 20 minutes. Remove from oven and toss one last time before allowing to cool. Make sure caramel corn is cool before handling.

 

If you can restrain yourself and not eat all of the caramel right away (guilty as charged), it will last about four days in an airtight container at room temperature.

See more of my fun food creations on Instagram @katesrulesoforder. (All photos by Jill Paice: @copperspooncollective.)

 

 

Written by Kate Roth