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America's Sea Salt Company | SaltWorks® / Salt 101 / Recipes / Desserts / Pistachio Almond Caramel Corn with Pure Ocean® Premium Sea Salt

Pistachio Almond Caramel Corn with Pure Ocean® Premium Sea Salt

Featuring: Pure Ocean® Premium Sea Salt
Sweet, crunchy and salty, what else can you ask for in a snack?! This new take on a classic finger food is a crowd favorite—make it for the kids and watch the adults devour it by the handful! Fluffy popcorn and the distinctive flavor of pistachios and almonds are overtaken by sweet, smooth caramel and topped with all-natural Pure Ocean® Premium Sea Salt to add a clean, saline balance. This caramel corn is also ideal for gifting. Become the most popular guest by perfecting this powerfully addictive snack. Warning: there is no 10-step program to kick your Pistachio Almond Caramel Corn habit, so snack carefully!

Ingredients

1 cup shelled raw pistachios
1 cup raw almonds (or another favorite nut)
10 cups popped popcorn
2 cups packed light brown sugar
1 cup light corn syrup
4 tablespoons butter
1 tablespoon distilled white vinegar
2 teaspoons Pure Ocean® Premium Sea Salt—Fine grain

Alternative Flavor Options

Fusion® Vanilla Bean Salt
Espresso® Espresso Brava Salt

Cooking Directions

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  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spread out pistachios and almonds. Bake until toasted, 5-7 minutes, stirring once or twice. Let cool.
  • Spray two sheet pans and the tines of two forks with cooking spray. Mix the popcorn and cooled nuts in a large bowl and spread on one of the sheet pans. Set aside.
  • For the caramel: In a large pot combine brown sugar, corn syrup, butter, vinegar, and Pure Ocean Premium Sea Salt (fine grain) over medium heat. Give it one or two stirs to mix and then leave it alone. Allow sugar mixture to heat slowly to 300 degrees F, about 20 minutes, swirling the pan if necessary but not stirring. The color of the caramel should be a nice deep nutty brown. Keep a close eye on it toward the end as it can go from perfect to burnt very quickly. Note: Use a candy thermometer to ensure proper heating but make sure the tip is not resting on the bottom of the pan; the tip should sit about ½-inch deep in the sugar mixture.
  • When the sugar mixture reaches 300 degrees F, immediately remove the pot from heat and carefully (it's hot!) pour over nut and popcorn mixture. Mix with prepared forks to evenly coat the popcorn, working quickly as the caramel mixture will harden as it cools. Transfer it all to the second prepared sheet and spread evenly.
  • Finish with another sprinkle of Pure Ocean Premium Sea Salt (fine grain).
  • Let cool completely, about 2 hours. Break into bite-sized pieces and serve or store in an airtight container at room temperature.

    • Adapted from O, The Oprah Magazine, November 2011