Salted Caramel Popcorn Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
• Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
• Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
• Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

Steps:

• Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
• Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
• Mix the caramel with the sea salt - start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
• Serve each pot topped with a few pieces of toffee popcorn and dive in!

Steps:

• Preheat oven to 250.
• Prepare popcorn and set aside.
• In a sauce pan bring to a boil brown sugar, butter and syrup.
• Boil at a slow boil for 5 minutes without stirring.
• Remove and add baking soda, salt, vanilla and peanuts.
• Pour over popcorn and toss.
• Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
• Store in Large Zip Lock Bags.

Steps:

• Make the eclairs and crème pâtissière using our classic recipe.
• Mix 150g Carnation Caramel with the fondant icing sugar. Mix into a thick but drizzly icing, adding a splash of water if it's too thick. Cover with cling film.
• Transfer another 200g Carnation Caramel to a piping bag and pipe a line along the bottom half of the split eclairs, then sprinkle over a few sea salt flakes.
• Pour the double cream into a bowl with the remaining caramel and vanilla bean paste. Beat with an electric hand whisk to thicken the cream to stiff peaks. Fold through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs of cream over the base, then sprinkle over 50g chopped toffee popcorn.
• Spread the glaze carefully over the tops of the eclairs, then position on top of the cream. After every four or five eclairs, decorate the tops, while the icing is still wet, with 50g chopped toffee popcorn and a pinch of sea salt flakes. For more help, see our how to make choux pastry and eclairs video.

Steps:

• Spread popcorn onto parchment-covered rimmed baking sheet.
• Sprinkle with nuts; drizzle with chocolate.
• Refrigerate 10 min. or until chocolate is firm.
• Break into bite-size clusters to serve.

Steps:

• Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.
• Pour the popped popcorn into a large serving bowl; set aside. In a small saucepan melt together the butter, brown sugar, corn syrup and 1 teaspoon of the salt over medium heat. Bring the mixture to a boil. Boil for 4 minutes without stirring.
• Pour the caramel mixture over the popcorn and toss the popcorn to coat it evenly. Pour the popcorn into the lined pan, sprinkle the remaining salt on top (1/2 to 1 teaspoon, depending on your personal taste preference) and place the pan in the oven. Bake for 30 minutes, stirring every 10 minutes.
• Allow the popcorn to cool on a parchment paper-lined counter.