This popcorn, from The Caramel Jar, is so ridiculously addictive, I've had to give what was left of my stash away. No matter how many times I put it to the back of the cupboard, I find myself rummaging around for just another handful of these enticingly sweet and crunchy treats.

Makes 8 to 10 cups of popcorn


  • 1/2 cup popcorn kernels
  • 8 Tbsp. unsalted butter
  • 1 tsp. fleur de sel
  • 1 cup lightly packed brown sugar
  • 1/4 cup brown-rice syrup, or light corn syrup
  • 1 1/2 tsp. pure vanilla extract
  • 1/4 tsp. baking soda


    Make the popcorn (if you don't have an air popper, use a large saucepan with a tight-fitting lid). Remove any unpopped kernels and set aside in large, heatproof mixing bowl.

    Preheat the oven to 275°.

    Combine the butter, fleur de sel, brown sugar, brown-rice syrup and vanilla in a saucepan over medium-high heat. Stir gently, until the mixture comes to a rolling boil and the sugar mixture starts to change color, or reaches 230 on a candy thermometer. Remove the sugar mixture from the heat. Add the baking soda and pour the mixture over the popcorn. Mix gently until well coated. Spread on parchment-lined baking sheets and bake for 45 minutes, stirring every 15 minutes. Remove from the oven and give a final mix on the baking sheets to reincorporate the caramel that has melted off. Spread out on the same baking sheets, give the popcorn a final stir and let cool. Once cool, store in an airtight container for 4 to 7 days. If it lasts that long!

    From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.

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