Bourbon Cacao Nib Caramel Popcorn

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Popping corn in oil on the stove requires an oil with a very high smoke point, otherwise the oil will burn and give off an unpleasant and unhealthy rancid smell. Ghee (butter that has been completely clarified) is my favorite choice, with a warm flavor and a very high smoke point of 485ºF; and I'm extra happy to now be able to purchase locally made, organic ghee by Ancient Organics. Ghee can be found in the Indian section of well-stocked grocers, or you can make it yourself. If you can't find ghee, refined coconut oil or high oleic Canola oil are decent back-up choices; see this table for a complete list of the smoke points of oils.

If you don't have flaky salt, such as Maldon (my favorite), start with 1/2 teaspoon of kosher salt or 1/4 teaspoon of fine sea salt. You can sprinkle more over the top of the caramel corn prior to baking if it needs more. The caramel corn will keep in an airtight container at room temperature for at least a week or two; if it gets soft or sticky, dry it out in a low oven. (Though good luck making it last that long...)

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