Caramel Corn

I have a confession, I hate sweet popcorn intensely. Really the only flavor I truly like is butter, and maybe sour cream and onion. Cheddar, nacho, caramel, just not a fan. Until today.

Meet the start of caramel, the first I’ve ever made. An cup of butter is melted in there and it smelled so wonderful cooking it was distracting.

Pour it over the popcorn I popped earlier and plop into the oven. My house smells beyond heavenly and there are few words to describe the buttery, crispy goodness that this resulted in. Like I said earlier, I don’t like caramel corn, but I may have to make an exception for this particular type, for it is heavenly. Here’s the recipe, but be warned, it’s easier to make than I was hoping: Salted Caramel Corn*

*I used what is known as mushroom popcorn, from what I had read it’s most commonly used to this type of popcorn because it’s huge when it pops. And it lived up to its expectations and provided large surface area for the caramel to adhere to. Not that you can’t use any popcorn you want, just figured I’d mention what I found at my local bulk nation store.

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