Ingredients
3 Tbsp Buona Cucina Butter Infused Oil, divided
¼ cup popcorn kernels |
¾ cup granulated sugar
2 Tbsp honey
2 Tbsp Buona Cucina Traditional Dark Balsamic Vinegar
¼ tsp baking soda
½ tsp Buona Cucina flaked sea salt such as fleur de sel
Directions
Preheat the oven to 325F. Line a rimmed baking tray with parchment paper.
Heat 2 Tbsp of the olive oil in a heavy-bottomed saucepan over medium-high heat. To check the temperature, add a couple of kernels, cover, and let them pop for 3-5 minutes.
Add the remaining kernels, cover, and remove the saucepan from the heat for 30 seconds. Just enough to allow the steam to escape, Once the corn is popping rapidly, shake the pot with the lid partially on until there are 5-7 seconds between pops.
Pour the popcorn into a large bowl.
Directions for the Carmel Sauce
Place the remaining 1 Tbsp oil, the sugar, honey, and balsamic in the nonstick saucepan and stir to dissolve the sugar.
Bring to a low boil-stronger than a simmer but not going to a full boil-and cook, without stirring, until the caramel darkens, 3-5 minutes. Carefully add the baking soda-it will foam up! -and stir quickly to cover all the kernels.
Pour onto the baking tray and spread out evenly. Bake for 15-20 minutes, sprinkle with the sea salt, if using, and break it up into smaller pieces when cool enough to handle.
Store this in an airtight container.
Recipe By Emily Lycopolus