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Caramel and Fleur de Sel Popcorn

  • yield: Makes 16 cups

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Ingredients

  • 1 tablespoon vegetable oil
  • 1/3 cup popcorn kernels
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1 1/4 cups packed light-brown sugar
  • 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • Vegetable-oil cooking spray
  • 1 1/2 teaspoons fleur de sel

Directions

  1. Step 1

    Coat a rimmed baking sheet with cooking spray. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Transfer to a large bowl.

  2. Step 2

    Heat butter, brown sugar, corn syrup, and salt in a saucepan over medium-high heat, stirring until sugar has dissolved and butter has melted. Clip a candy thermometer to side of pan, and cook until mixture reaches 290. Remove from heat, and stir in vanilla and baking soda.

  3. Step 3

    Drizzle syrup evenly over popcorn, and toss to coat. Spread popcorn on prepared baking sheet, and sprinkle with fleur de sel. Let cool completely, then separate popcorn into pieces. Popcorn can be stored in airtight containers for up to 3 days.

Source
Martha Stewart Weddings, Winter 2007

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Reviews (3)

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    I wrote to MSL web staff, they said there isn't a PDF file for this label but you certainly could get some stamps and and make your own! Good Luck!

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  • jewelboxbride 4 Dec, 2008

    Does anyone know where to get the pictured bags and the template for the label?