The Oscars are around the corner friends, so if you are a movie buff or just like to hang out with friends and eat popcorn then this salted caramel popcorn is for you. You know the old saying with Lays potato chips that “you can’t eat just one” well same goes for this salted caramel popcorn. It is one of those sweet and salty flavors that you promise you will only eat a little and then suddenly a little turns into the entire bowl.

To keep the munchies down to a minimum however, you can put it in baggies for your guests and everyone will be delighted. It is a big hit whether you are making it for Oscar night or just to share with your foodie or even non-foodie friends. Oh and when they ask you for the recipe don’t forget to mention you saw it here first.

Happy munching friends!

Ingredients

• 1/2 cup Fresh Popcorn Kernels

• 1 tablespoon coconut oil

• 1 cup of Salted caramel (see ingredients)

• 1/2 cup Chopped Toasted Hazelnuts

• Fine Sea Salt, to taste

Salted Caramel (make ahead)

• 2 cups sugar

• 1 cup heavy cream, room temperature

• 12 tablespoons room temperature butter cut into cubes

• 1 tablespoon Sea Salt (Maldon is a great brand, I like and use)

Step 1

A day or two before make the salted caramel.  Have all ingredients ready before beginning!

 In a large flat bottomed stainless steel sauté pan with high sides or in a  non-nonstick pot heat the sugar on low-medium, pay attention as you wait for the sugar to melt.  Once you begin to see the sugar melt wait a second or two longer then slowly begin to push the sugar to the center, allowing the sugar to melt away.  Once all of the sugar has melted continuing stirring the carmel around until it reaches an amber brown color.  When at the amber color add room temperature butter and stir.  Be careful this is VERY hot! Remove the pan from the heat and stir in slowly the room temperature cream.  It will bubble up quickly so again beware but just keep stirring until everything is incorporated and melted.  Add Salt and pour into a glass container and allow to cool to room temperature. Refrigerate if not using the day of making the popcorn. Remove from refrigerator prior to cooking popcorn.

Step 2

Make the popcorn the day of for  freshness.  Have caramel at room temperature before making popcorn.

To make popcorn:  Use a medium size pot that has a handle and lid. Add the coconut oil to pot and heat on medium heat until melted.  Add popcorn kernels to pot and cover.  When you hear the first kernel pop hold the lid and shake pan back and forth over the stovetop until you hear only one or two kernels left.  Turn off heat and remove lid. Immediately dump popcorn into a large bowl.

Step 3

Pour caramel over popcorn and stir using a spatula or other non-stick utensil.  Add Chopped Hazelnuts.  Taste, and if more sea salt is needed, add, and stir to taste. Place in a large bowl or small bags and serve.

Tips

• Never leave your caramel unattended and have all ingredients ready before beginning the process.

• Fine Sea Salt will stick best to the popcorn and the caramel after mixing but use the finger-pinch method and add a little at a time. Remember there is salt in the caramel. TASTE,TASTE,TASTE

• Homemade popcorn is scrumptious and once you know how to make it you will never go back to the microwave again! It can be made in almost the same time as the Microwave bag!