Description
Microwave popcorn is tossed in a boozy salted caramel sauce that’s glossy, buttery, and a perfectly balanced salty-sweet treat!
Ingredients
Units
Scale
- 10 cups popcorn
- 1 cup brown sugar
- 1 cup butter (2 sticks)
- 1/2 tsp salt
- 2 tsp vanilla
- 2 tbsp bourbon
- 1/2 tsp baking soda
- Flaky salt to top
Instructions
- Pop two microwave bags of popcorn (it should be about 10 cups of popped corn) and dump it into a large mixing bowl.
- Melt butter in a saucepan over medium-low heat. Add in brown sugar and salt and stir until the mixture is smooth. Let the butter-sugar mixture simmer to a boil in the saucepan for 10-15 minutes until it reaches a temp of 300ºF. We recommend using a candy thermometer to track the temperature of your caramel sauce as it heats. Make sure the temperature isn’t too hot, or the caramel isn’t smoky/burning.
- Before you take it off the heat, add vanilla, bourbon, and baking soda, and continuously stir for 1 minute. It will start to look frothy.
- Pour directly into the popcorn bowl and quickly toss to coat. The caramel will harden quickly, so work fast.
- Once tossed and coated, spread out onto a wax-paper-lined sheet pan and sprinkle with flaky sea salt. Let it rest for 15 minutes to harden before serving.
- Prep Time: 5 minutes
- Setting Time: 15
- Cook Time: 15 minutes