Description
Buttery with a tamed sweetness.
Ingredients
- 2-⅞ ounces, weight Hot Air Popcorn Kernels
- 6 Tablespoons Unsalted Butter, Plus More For The Pan
- ¾ cups Brown Sugar (unpacked)
- ¼ teaspoons Salt
- 3 Tablespoons Water
Preparation
Put popcorn kernels in a bowl, cover with cold water and soak for 10-15 minutes.
Preheat oven to 300 F. Brush butter over a large baking dish (I used a 13×9 baking dish).
Drain popcorn kernels and pop in your hot air popper according to manufacturer’s instructions. Pour the popped popcorn into the baking dish, removing any un-popped kernels.
In a small saucepan, melt butter on high heat. Add brown sugar, salt and water, bring to a boil. Stir constantly for 4-5 minutes, until the caramel thickens into a syrup (see note below). The mixture will be foaming quite a bit, but that’s normal.
When the mixture is syrupy, pour mixture onto popcorn in the baking dish, stir and toss to cover popcorn well.
Bake for 10 minutes, then remove dish from the oven, stir and bake for another 10 minutes.
Note: To check for the consistency of the syrup, scoop some with a spoon and let it drop back into the pot. You’ll be able to see the consistency as it drizzles. It should be a nice and thick drizzle.
Adapted from Ingles Gourmet.
