This Caramel Corn is made with our Coffee Syrup for a unique, delicious flavor. It's not an overwhelming coffee flavor, but is pure heaven (much like our syrup and caramels!) We like to start with hulless popcorn popped in coconut oil, then top with caramel made with Coffee Syrup and luscious European butter, bake the popcorn to a nice crunch, then take it up a notch with a sprinkle of flaky sea salt. If you don't feel like making it at home, you can now order online or find it at Parkleigh Rochester.
(Recipe adapted from "How to Make the Best Caramel Popcorn" on thekitchn.com)
Pop popcorn and set aside in large bowl.
Arrange two oven racks in the top and bottom third of the oven and preheat oven to 250°F. Line baking sheets with parchment or silicone mats.
Make caramel sauce. Combine Coffee Syrup and butter in a medium size pot over med-hi heat. Boil and - monitoring with a candy thermometer - bring temp to at least 250°F (up to 300°F. )
Add vanilla, salt, baking soda. Remove pot from heat, add vanilla, salt, and baking soda, and stir until combined. The mixture will bubble up significantly. Continue stirring until you get a thick, glossy sauce.
Combine caramel sauce and popcorn. Slowly pour caramel sauce over popcorn while stirring the popcorn (it helps if you have a partner for this step — one person pouring while the other stirs the popcorn). Continue stirring the sauce into the popcorn until all the kernels are coated.
Bake the caramel popcorn. Divide the popcorn between two baking sheets, spreading it out into an even layer. It's ok if the popcorn clumps together. Bake for one hour, stirring every 15 minutes and breaking up any clumps.
Let cool completely. Let the popcorn cool completely on the baking sheets. Break it up and serve immediately or store in an airtight container for up to a week.