You're at the movies with a "small" (but actually wastebasket-sized) bag of popcorn. Bite after buttery bite, you're happier and happier with your decision to treat yo'self. The third preview starts to play, and when you reach in for another handful, it's nothing but bag. You suddenly realize that, yep, you've eaten the entire thing by yourself. (But at least it was a small!) We've all been there before. Put a bowl of popcorn in front of most people, and they'll go at it like there's no tomorrow— IF it's the super salty kind with copious amounts of butter. Sweet popcorn is another story.
Think about the big metal canisters that come during Christmas time. Seven months later, the caramel corn side is still half-full. And does anyone actually buy Cracker Jacks any more? Nobody seems to care about caramel corn. But we, along with the editors at Elle.com, feel strongly that everyone needs to know about this salted caramel popcorn. It's not that you don't like caramel corn, it's that you haven't had the right one. Trust us, you've never had like popcorn like this before.
The problem with a lot of caramel corn out there is that it's not crunchy enough, which is the cardinal sin of popcorn. You need that texture. To get to that level, you need to bake the popped corn in the oven low and slow—after it's coated with the caramel sauce, of course.
Don't worry—this is the easiest caramel sauce you'll ever make. Fear not of seizing sauce or impossible-to-clean pots. Simply melt butter on the stovetop with brown sugar and corn syrup, then whisk baking soda and vanilla into the simmering mixture. The baking soda helps make the caramel sauce softer and easier to mix with the popped corn. Once the kernels are coated in a sufficient blanket of golden caramel, sprinkle on lots of flaky sea salt. (We especially love Maldon.) The salty-sweet combo is irresistible ... even to people who claim they don't have a sweet tooth.
Get the recipe.
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