Salt is one of popcorn’s most popular toppings. Just a dash and you’re done. We think of salt primarily for its ability to enhance the flavor of food, but there are thousands of uses for salt. Centuries ago, salt was used for currency, literally worth its weight in gold. We use salt to ward off bad luck, as a compliment, and to clean, cure and heal. It repels ants, maintains personal hygiene, softens water, preserves food and sustains life. It can be found on the rim of a glass, in a luxurious spa, on an icy highway, and even on the planet Mars.
A kiss of sea salt gives the caramel and popcorn just the right finish that will leave you wanting more!
Yield: 3 quarts
Ingredients
- 2 quarts popped popcorn
- 1 1/2 cups pecan halves
- 1/2 cup almonds
- 1 1/3 cups granulated sugar
- 1 cup (2 sticks) butter or margarine
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon coarse sea salt
Directions
- Line a large, rimmed baking pan (17×12-inch) with foil and spray lightly with cooking spray; set aside.
- Spray a large bowl (not plastic) with cooking spray and place popcorn and nuts inside.
- In a medium saucepan, combine granulated sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly.
- Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 degrees F. (about 15 minutes).
- Remove candy thermometer and stir in vanilla. Pour mixture over popcorn and stir to coat well. Spread popcorn mixture in an even layer into prepared baking pan.
Finish off with a sprinkle of sea salt and allow to cool completely before breaking into pieces to serve. Store in an airtight container.
Nutrition Facts
Per 1 cup:
420 calories
29 g total fat
29 g saturated fat
40 mg cholesterol
290 mg sodium
40 g carbohydrates
2 g fiber
34 g sugar
3 g protein
112 mg potassium