Sea Salted Caramel Corn
Recipe adapted from Simply Recipes
4-5 quarts popped popcorn, unsalted, unbuttered
2 cups firmly packed brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup dark corn syrup
1 TB maple syrup
1 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1 cup butterscotch chips
1-2 cups salted peanuts
a few good pinches of sea salt
Preheat oven to 225 degrees. Place popcorn in large cookie sheet (or sheets), set aside.
Combine brown sugar, butter, corn syrup, maple syrup and salt in a thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until candy thermometer reaches 250°F (I used my regular digital cooking thermometer) or small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes). Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda.
Carefully pour caramel mixture over popcorn. Top with cinnamon, butterscotch chips and peanuts and carefully stir with wooden spoon until all popcorn is evenly coated. Sprinkle sea salt generously over popcorn. Place in oven for about 15-20 minutes. Remove from oven and gently stir, place back in oven for another 15-20 minutes. Remove from oven and immediately spread on wax paper. Let cool completely. Break into bite sized pieces. Store in air tight container.