With Fall now in full swing, I’m loading myself up in all the spiced flavors that come with the season. I feel the need to get my Fall-fix through food since living in California doesn’t make for very good seasons (it’s still 75 and sunny over here without a crunchy orange leaf to be found).
One thing I’ve noticed is that people are going absolutely crazy over everything pumpkin (I’m looking at you pumpkin spice latte). While I’m not saying there’s anything wrong with this, I feel like other flavors should get some of the starlight as well!
That’s why I created this easy recipe and, let me tell ya, things are about to get real delicious reeeeaal fast up in hurrrrr! I introduce to you my easy recipe for No-Bake Salted Caramel Kettle Corn. And yes, it’s just as good as it sounds.
I discovered the joys of popping my own popcorn a month or so ago from my good friend Taylor and, I’ll admit, have gotten a little too obsessed. There’s just something so exciting watching the little kernels pop up into fluffy pieces of joy and slathering on the sea salt and parmesan.
I’m not ashamed to say I usually make two pots of it a day and don’t feel complete without a 5 minute popping session… It’s all for the better, though, since it gives me a healthier snack and is much more economical than buying your typical microwavable bags.
For this recipe, feel free to use either, but I highly recommend picking up some kernels from your local grocery store and giving it a go yourself! Not only is it cheaper, but it makes the recipe all that more endearing if everything is from scratch!
Up till now I’ve only gone savory with my popcorn, but as I was sprinkling on some sea salt on to my latest batch, I came upon a glorious conclusion. Salted. Caramel. AHHH!
I wanted the normal kettle corn goodness but with the added flavor booster of salt to bring out the extra sweetness and make things totally over the top!
This recipe involves making your own homemade salted caramel (which is totally easy and fast) and stirring it into your freshly popped popcorn into one beautiful and absolutely mouthwatering mess. Are you drooling yet?
Many kettle corn recipes call for the caramel-loaded popcorn to be baked after, which was exactly what I planned to do until I tasted it after drizzling the caramel on and deemed it completely unnecessary.
While it may make the popcorn stay good longer and keep it from getting stale, standing over a hot oven and stirring every 10 minutes or so didn’t sound appealing to me and I knew it would be happily gobbled up within the next 24 hours anyway!
I’m the kinda girl who wants her salted caramel popcorn ASAP, so I can tell you from firsthand experience that this recipe is perfect for us inpatient eaters!
The final result is a quick and easy treat that will make people go crazy! Once I had finished letting the caramel cool for a few minutes, I had my housemates standing around ooing and ahhing and munching away.
A massive bowl of it was gone within 6 hours and people couldn’t stop raving over how delicious it was. New favorite Fall recipe? I think yes!
- ½ cup unpopped kernels (or make 10 cups of the microwavable popcorn)
- ¾ cup unsalted butter
- 1 cup brown sugar
- heaping ½ tsp of sea salt
- ¼ tsp baking soda
- Pop the popcorn as instructed by the packaging. Set aside in a large bowl.
- In a medium-sized saucepan, heat the butter until melted and stir in the brown sugar. Bring to a boil for 3 minutes.
- While the caramel is boiling, mix together the salt and baking soda. After 3 minutes of boiling has passed, add it in and stir till combined.
- Take the saucepan off the heat and pour it in batches into the popcorn, stirring the popcorn after pouring the caramel in each time.
- Let cool slightly and enjoy!