Ingredients:
- ½ cup (100g) popcorn kernels
- 3 tablespoons (45ml) vegetable oil
- ¼ teaspoon (1.5g) salt (optional)
- 1 cup (100g) pecan halves or pieces
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) unsalted butter, cut into cubes
- ¼ cup (60ml) heavy cream (35% milkfat or higher)
- 1 tablespoon (15ml) light corn syrup
- ½ teaspoon (3g) sea salt flakes, plus more for sprinkling
Instructions:
- Spread pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly toasted. Let cool slightly, then roughly chop.
- Heat oil in the large saucepan over medium-high heat. Add popcorn kernels and salt (if using). Cover the pan and cook, shaking occasionally, until popping slows to once every few seconds. Immediately pour the popped popcorn into a large bowl, removing any unpopped kernels.
- In the medium saucepan, combine sugar, butter, corn syrup, and salt flakes over medium heat. Cook, stirring constantly, until the sugar melts and the mixture turns an amber color (about 5-7 minutes). WATCH CAREFULLY – caramel can burn quickly.
- Remove the saucepan from the heat and slowly whisk in the heavy cream. Be careful, as the mixture will bubble vigorously.
- Pour the salted caramel over the popcorn and toasted pecans. Gently toss to coat evenly, working quickly.
- Spread the coated popcorn onto the prepared baking sheet. Sprinkle with additional sea salt flakes. Let cool completely, then break into clusters to enjoy your salted caramel pecan popcorn.