Salted Honey Caramel Corn: because regular caramel corn is good and all, but why not step it up with some honey and sea salt? This recipe is another original and locally inspired recipe using honey sourced from Rinehart’s Family Farm here in Iowa. I stocked up on a few jars of their delicious and affordable honey at the last farmer’s market of the season back in October, of course. Adding honey to the mix creates a deep, floral flavor that only real honey can lend, and adding a pinch of sea salt makes everything better, right?
My husband loves (LOVES) popcorn so this recipe was created with him in mind. We always use a Whirly Pop Popcorn Maker when making any kind of popcorn at home. Using a stove top method like this one allows you to control the types of butter and oils you’d like to use and also leaves you with endless possibilities for extra seasonings! Our personal favorite combo: a touch of melted butter, a sprinkle of garlic salt, and lots of parmesan cheese. MMM.
The golden color of this honeyed caramel corn makes me think it would be a perfect New Year’s Eve party treat. Plus! The addition of sea salt gives it some extra sparkle.
- 14 cups popped popcorn
- 1 cup brown sugar
- ½ cup butter
- ¼ cup white corn syrup
- 3 TB honey
- ½ tsp baking soda
- sea salt
- Preheat oven to 200 degrees. Prepare two baking sheets by lining them with parchment paper. Divide popcorn between each pan and arrange in an even layer.
- In a small sauce pan, combine brown sugar, butter, syrup, and honey. Heat over medium high heat, stirring occasionally with a wooden spoon. Once caramel has begun to boil, let boil for 5 minutes and stir as needed to prevent honey from burning.
- Remove caramel from heat and immediately stir in baking soda. Pour caramel over popcorn and stir to evenly distribute caramel.
- Bake for 50-55 minutes. Stir popcorn every 15 minutes and rotate pans if necessary. When popcorn has finished baking, remove from the oven and immediately sprinkle with sea salt to taste. Let cool.