Claire Saffitz Makes Brown Butter Caramel Popcorn Balls | Dessert Person

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is more affordable.

light corn syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that can replace corn syrup.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Chopped chocolate can be a more economical option.

Start with high heat in an 8-quart stock pot.

Add a thin layer of neutral oil to the bottom of the pot.

Add 1/2 cup of popcorn kernels to the pot and coat them with the oil.

Cover the pot with a lid and keep the heat on high until popping starts.

Once popping starts, reduce the heat to medium and shake the pot to ensure even popping.

Crack the lid to let steam escape for crunchier popcorn.

Measure out 10 cups of popped popcorn and set aside.

Wipe out the pot to remove excess oil and any burnt bits.

Add 1 stick of unsalted butter to the pot and turn the heat to medium-high to brown the butter.

Stir continuously to prevent the milk solids from burning until the butter turns golden brown.

Add 1 cup of granulated sugar, 1/2 cup of light corn syrup, and 1/4 cup of water to the browned butter, stirring to combine.

Bring the mixture to a boil and let it cook without stirring until it reaches a deep caramel color.

Remove from heat and stir in 1 teaspoon of baking soda, 1 teaspoon of flaky salt, and 1/4 teaspoon of cream of tartar until well combined.

Pour the caramel mixture over the 10 cups of popped popcorn and 1 cup of roasted peanuts, stirring to coat evenly.

Transfer the mixture to an oven-safe dish and bake in the oven to dry out and crunch up the caramel corn.

Once baked, allow the popcorn to cool slightly before forming into balls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens