Featuring: Pure Ocean® Premium Sea Salt
Cooking Directions
- 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