|Truffle-Honey Caramel Corn with Truffled Honey Caramel & Truffle Salt|
For the Gourmet Popcorn:
1/3C Corn Kernels
1T White Truffle Oil
2T Truffle Butter, Melted (for tossing the popcorn)
For the Truffle Honey Caramel:
½C Gourmet Truffle Honey
¼C Heavy Whipping Cream
2T Unsalted Butter or Truffle Butter (depending on how much truffle you want)
Truffle Salt or Vanilla Bean Fleur de Sel, For Sprinkling
1. Lightly coat a heatproof rubber spatula, a very large mixing bowl and line a large baking sheet with a silpat. Preheat the oven to 300 degrees.
2. In a large saucepan or pot with a lid, heat the 1T of white truffle oil over medium-high heat. Add the popcorn kernels and salt, cover and keep the saucepan moving until all of the kernels have popped, about 5-10 minutes (depending on the heat level). Transfer to the prepared bowl, removing any un-popped kernels. Pour over the melted truffle butter and toss to coat all of the popcorn (this will add even more truffle flavor, but can be omitted if wanted). Set the buttered popcorn aside.
3. For the Truffle Honey Caramel: In a medium pot, add in the truffle honey, whipping cream, butter, and vanilla. Bring the mixture to a boil over medium-high heat until it is bubbly and caramel in color, reaching 240 degrees. Make sure to stir continuously. Once it has reached the desired temperature, pour the honey caramel over the popcorn and toss it with the prepared rubber spatula until the popcorn is completely tossed and covered. Quickly pour & spread the caramel popcorn onto the prepared silpat. Sprinkle the hot popcorn with either truffle salt or vanilla bean fleur de sel until you have reached your desired saltiness (depending on how much truffle or sweetness you want, you can also use sea salt).
4. Place the popcorn pan into the oven and bake for 15-20 minutes until the popcorn has reached an even darker caramel color. Let the popcorn cool & harden completely before enjoying.
source: honey caramel corn.