Ingredients for Thomas Keller's Caramel Popcorn
- 1/2 cup popcorn kernels
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/4 cup water
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How to Make Thomas Keller's Caramel Popcorn
- Pop 1/2 cup of popcorn kernels according to package directions. Set aside to cool slightly.
- In a large saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Cook over medium heat, stirring constantly, until the sugar dissolves completely.
- Continue cooking, without stirring, until the mixture reaches a light amber color (around 320°F on a candy thermometer).
- Carefully remove from heat. Add 1 teaspoon of baking soda and 1/2 cup (1 stick) of unsalted butter. Stir vigorously until smooth and slightly foamy.
- Gently fold in the popped popcorn until evenly coated with caramel. Work quickly as the caramel will cool and harden.
- Pour the caramel popcorn onto a large baking sheet lined with parchment paper. Spread in a single layer to cool completely.
- Once cool, break apart the large clumps of popcorn into smaller pieces. Serve in colorful cellophane bags for a festive touch!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
120g
Fat
4g
Carbs
13g
