Ingredients:
- 1 bag readily-popped popcorn should equal about 5 cups, microwaved, still in the paper bag
- 4 tablespoons any Olive~Me & Co Aged Balsamic Vinegar
- 4 tablespoons any Olive~Me & Co’s extra virgin olive oil
- 1-¼ cups granulated sugar
- ½ teaspoon salt
- 1/3 cup light corn syrup
- ¼ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ½ cup toffee peanuts if you desire
Directions:
- Preheat the oven to 325°F.
- Line a baking sheet with waxed paper and brush with a little olive oil.
- Pour Olive~Me & Co’s Traditional or flavored balsamic vinegar into a small saucepan, bring to a boil and let simmer until it reduces by half. Allow the syrup to cool to room temperature.
- In a non-stick sauce pan, melt the sugar by itself over high heat. Watch the sugar carefully. As soon as the edges of the pan start caramelizing, lower the heat to medium-low. Gently move the saucepan in circles. Lower the heat to the lowest setting when there are only a few non-caramelized pieces left. Don’t let the sugar get dark brown or it will taste burnt. When all the sugar is an amber color, remove from the heat, pause for about a minute, then slowly add the olive oil and salt. Stir frequently with a wooden spoon. Return to the stove using the lowest setting and add the corn syrup and the balsamic reduction you made earlier. Turn off the heat, then add the baking soda and vanilla extract. Stir well.
- Immediately pour the caramel while it’s still hot into the popcorn bag. Sprinkle the toffee peanuts (if used) and mix the ingredients until the caramel sauce is spread uniformly.
- Spread the popcorn onto the baking pan. Sprinkle with a pinch of salt so it enhances the taste of the popcorn.
- Bake in the oven for 10 to 15 minutes. Check the popcorn frequently, stirring it gently
- Remove from the oven and let cool for 15 minutes before serving.
Alternatively For Popcorn:
- You can use drizzle Olive~Me and Co’s Butter Flavoured or White Truffle Extra Virgin Olive Oil and grated parmesan cheese over freshly popped popcorn
