A special twist on a favorite midnight snack- this caramel corn makes the perfect homemade holiday gift for neighbors and friends, or a sweet accompaniment to salty cheeses at a wine and cheese party. The subtle balsamic flavor adds sophistication and balances the sweet and salty elements.
12 cups of popped popcorn
8 oz. unsalted butter
2 cups packed light brown sugar
1 tsp. kosher salt (For added flavor, use Mesquite Smoked Sea Salt, or, Sriracha Sea Salt )
1/4 cup Tradizionale Red Balsamic Vinegar
1/4 cup light maple syrup
1 tsp. baking soda
Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels.
In a large saucepan, combine the butter, brown sugar, salt, Tradizionale Red Balsamic Vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)
Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.
Adapted from Sauce Magazine.