Caramel Corn
Ingredients
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¼ cup popcorn kernels
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1 cup roasted peanuts
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4 tablespoons unsalted butter
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¾ cup dark brown sugar
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¼ cup honey
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¼ teaspoon salt
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¼ teaspoon baking soda
Tools
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2 June Air Baskets
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wooden spoon
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measuring cups
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measuring spoons
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large bowl
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June Pan
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pot
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foil
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candy thermometer
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cooling rack
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June Oven
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Preferences
Measure the kernels
Pour the popcorn kernels into a foil-lined June Air Basket.
¼ cup popcorn kernels
2 June Air Baskets
measuring cups
foil
Place the kernels in the June Oven
Slide the June Air Basket with the popcorn kernels in the bottom position of the June Oven. Invert the second June Air Basket and slide it in the middle position in the June Oven, creating a cage around the popcorn kernels. Confirm you are cooking ¼ cup of kernels using the button below.
June Oven
Pop the popcorn
Air-pop the popcorn about 11 minutes, until the kernels have popped. June will notify you when your popcorn is ready. Wait until the popping stops before opening the June Oven. Carefully remove the June Air Baskets from the June Oven and pour the popcorn into a large bowl.
large bowl
Preheat the June Oven
Place the shelf back in the middle position of the June Oven. Preheat the June Oven to 250°F on the Bake cook mode using the button below.
Add the peanuts
Add the peanuts to the popcorn and set aside.
1 cup roasted peanuts
Start the caramel
Melt the butter in a large pot over medium heat. Add the brown sugar and honey and stir until combined.
pot
4 tablespoons unsalted butter
¾ cup dark brown sugar
¼ cup honey
wooden spoon
Cook the caramel
Cook, stirring occasionally, until the mixture comes to a boil. Stop stirring and allow the caramel to continue cooking undisturbed until it reaches 250°F, about 5 minutes.
candy thermometer
Finish the caramel
Immediately remove the pot from the heat. Carefully stir in the salt, baking soda, and cayenne pepper, if using. The mixture will bubble up. Add the vanilla and stir to combine.
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon cayenne pepper
1 teaspoon vanilla extract
measuring spoons
Coat the popcorn
Pour the caramel over the popcorn and peanuts. Stir to coat the popcorn evenly.
Spread the popcorn in the June Pan
Spread the popcorn mixture in an even layer in a June Pan.
June Pan
Start baking the caramel corn
Place the caramel corn on the middle shelf of the June Oven. Bake 15 minutes, until June notifies you that it is time to stir the corn.
Stir the caramel corn
Remove the caramel corn, closing the door to keep the June Oven hot. Place the caramel corn on a cooling rack and stir well.
cooling rack
Finish baking the caramel corn
Return the caramel corn to the June Oven. Bake 15 minutes. June will notify you when the caramel corn is ready.
Season the caramel corn
Remove the caramel corn from the June Oven and sprinkle evenly with flaky sea salt. Allow to cool completely, stirring the popcorn several times as it cools.
½ teaspoon flaky sea salt
Serve the caramel corn
Once cooled, break into pieces to serve or store.
