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How To Make Caramel Popcorn, Jacques Torres' Way

530ML Projects

Apr 06, 2019

In honor of National Caramel Popcorn Day, here is Jacques' Caramel Popcorn recipe with his signature chocolate twist!

Supplies:

  • Large saucepan with a heavy bottom
  • Parchment Paper 
  • Wooden Spoon
  • Large Bowl

Ingredients:

(for caramel)

  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons corn syrup
  • Scant 1/4 cup water

Pop the popcorn using the preferred method. I recommend using a hot-air popper but you can pop it any way you like.

Making the caramel- Place the sugar, corn syrup, and water in a large heavy-bottomed saucepan over medium-high heat and cook until light golden brown.

Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.

Temper the chocolate using the double-boiler melting method.

Place caramel popcorn in a large bowl. Use a ladle to drizzle the tempered chocolate over the popcorn, stirring with a wooden spoon. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool.

Enjoy or place in a cellophane baggy with a ribbon to gift!

If you're short on time but still want to celebrate, Jacques has you covered:

Jacques Torres Caramel Popcorn