I love popcorn and it’s my go-to snack most often. My husband loved popcorn so it was always on hand. I’m not one for alot of salt on my popcorn but anything else goes. This month my featured ingredient of the month is turmeric. So several nights ago I came up with my Turmeric Caramel Popcorn. Oh my! Get your game on and whip up a batch of this buttery sweet snack. Popcorn is a perfect gameday snack since we have football playoffs happening. Can I get an Amen?
Turmeric Caramel Popcorn
This popcorn is delicious almost addictive. Buttery and sweet, crispy, and a bit salty. Yes, it’s got that salty sweet going on. Don’t you just love that taste? The turmeric gives you a hint of earthy, savory flavor with each bite. You may say, “Hmmm”, I taste something else in there. It is the turmeric. You may notice in my pictures that the kernels are not completely coated with caramel. I prefer mine not completely coated because this gives you a contrast in flavor. Make sure you use a large spoon to stir as well as a huge bowl. Careful not to touch the hot caramel because you will end up with a nasty burn. This is not a project for kids to make without supervision. However, they will love the popcorn when done.
Turmeric Caramel Popcorn
On another note, once the caramel comes to a rolling boil, bowl without stirring for the full 5 minutes. Otherwise, the caramel will be chewy in texture and not harden. If boiled too long, the caramel will crystallize. I know there is fine line between ordinary to extraordinary. The popcorn will still be edible so there is no need to discard. It’s all good, I promise. It doesn’t matter whether a novice or advanced, things happen. This a recipe to have fun with including using different spices like cinnamon instead of turmeric. Yum! If you make this recipe, give me a shout.
Turmeric Caramel Popcorn
Turmeric Caramel Popcorn
20 cups popped plain popcorn (no salt)
1 cup unsalted butter (2 sticks)
2 cups packed light brown sugar
½ cup clear corn syrup
1 t. kosher salt
½ t. baking soda
1 t. ground turmeric
1 t. pure vanilla extract
Heat oven to 250 degrees and line two jelly-roll pans with parchment paper. Set aside. Pour popped popcorn in a very large bowl: set aside.
In a 3-quart sauce pan melt butter over medium heat. Add in brown sugar, corn syrup and salt, stirring until sugar is dissolved. Increase heat bring butter/sugar mixture to boil. Boil mixture for 5 minutes without stirring. Remove caramel from heat and stir in baking soda, turmeric and vanilla.
Immediately pour caramel over popcorn and stir to coat. Divide popcorn onto prepared pan. Mixture is very hot so be careful. Bake for 60 minutes turning every 20 minutes. Remove from oven, cool completely and break into pieces to serve. Store in airtight container.
Note: Make Cinnamon Caramel Popcorn by adding ½ t. ground cinnamon and omitting turmeric.
Makes 20 servings.
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