CHAMPAGNE CANDY POPCORN
GOLD POPCORN … cause everyone loves an elevated classic.
Sweet, crisp, and just a little bougie, this Champagne Caramel Popcorn brings the sparkle without trying too hard. Fluffy kernels are tossed in a bubbling blend of butter, brown sugar, corn syrup, and a cheeky splash of flat Champagne, then baked low and slow until perfectly crisp. A pinch of sea salt cuts through the sweetness, while baking soda fluffs the caramel into an airy candy shell. Once cool, a dusting of edible gold luster adds that soft, shimmering finish. Pile it high on platters, fill vintage coupe glasses, or pack it up in cellophane for golden gifting. Either which way, this is popcorn is the perfect fun and fancy bite.
CHAMPAGNE CARAMEL POPCORN
Yield: 10
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Ingredients
KITCHEN TOOLS
Instructions
- Preheat your oven to 250º. Line a large baking sheet with parchment paper or a silicone baking mat.
- Spread the popcorn in a large mixing bowl. Remove any un-popped kernels.
- In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and corn syrup. Let it bubble, stirring occasionally, until the mixture is fully combined and smooth.
- Stir in the Champagne and bring the mixture to a gentle boil. Let it simmer for about 3 minutes, stirring constantly, until slightly thickened and golden.
- Remove from heat and quickly stir in the vanilla extract, baking soda, and sea salt. The mixture will foam up a bit.
- Immediately pour the caramel over the popcorn in the mixing bowl and toss well with a heatproof spatula until everything is evenly coated.
- Spread the coated popcorn in a single layer onto your prepared baking sheet.
- Bake for 45 minutes, stirring every 15 minutes to ensure even crisping and coating.
- Remove from the oven and let cool completely. Once cool and crisp, lightly dust with edible gold luster dust.
- Store in an airtight container for up to one week.
