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I used to be afraid of making homemade popcorn. It was intimidating to me, you have to have good timing when you’re shaking those little kernels around in the pan. It’s taken me time, but the BEST popcorn is made in a pan on the stove. I might have to put a tutorial on here very soon to show you how very easy it is once you lose the fear.  Anyhoo, today just happened to be National Popcorn Day. I wanted to have this recipe for you earlier, but home chores got in the way and I didn’t even get around to photographing the delicate, peppery sweet little nuggets until the evening…about 20 minutes ago actually. I wanted to do something other than normal caramel corn so I changed it up.  White sugar, lots of salt, lots of pepper. I will tell you. It. Is. GOOD!

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THIS would be a GREAT snack for football games. You might want to make double or triple batches though. It goes FAST.

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Salt and Pepper Caramel Corn

Print recipe

Serves	12
Prep time	10 minutes
Cook time	1 hour
Total time	1 hour, 10 minutes
Meal type	Appetizer, Snack
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 3 teaspoons sea salt (divided)
• 1 tablespoon ground black pepper
• 1/2 cup corn syrup
• 1/2 teaspoon baking soda
• 5 quarts freshly popped popcorn

Directions

1.		preheat oven to 250 degrees F. Have popcorn in a large roasting pan with high sides, set aside.
2.		combine butter, sugar, 1 tsp salt, pepper and corn syrup in a large pot. Stir and bring to a boil. Boil unstirred for 3 minutes. Remove from heat and add baking soda. Stir then pour over the popcorn.
3.		Gingerly stir the popcorn bake for 20 minutes. Remove from oven, add the remaining salt and more pepper to taste, stir again and put back in the oven for another 20 minutes. Remove, stir and bake for the last 20 minutes.
4.		Pour onto waxed paper and allow to cool.

Be good sweet readers. But not too good. That’s boring! ;)