Lemon Thyme Caramel Corn Story

Lemon Thyme Caramel Corn

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INGREDIENTS

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Preheat oven to 250 degrees and place popcorn in a large heatproof boil. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil.

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Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes. Remove from heat and stir in lemon zest, thyme, and salt.

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Pour caramel over popcorn and, working quickly, stir to coat. Spread caramel popcorn onto 2 parchment-lined sheet pans and place in oven.

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Bake 40 mins, carefully stirring once or twice. Let cool in pan, then break up any large pieces. Store in an airtight container. Popcorn will keep up to 5 days.

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swipe up now to read more

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Creamy Mashed Potatoes

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