Our sea salt was discovered by Eleven Madison Park restaurant in NYC several years ago. Since then, EMP earned the title of "World’s Best Restaurant" on the World's 50 Best Restaurant List and our finishing salt has, in the words of Chef Daniel Humm, "become one of the most indispensable ingredients in our kitchen." We are proud and honored. It is especially nice to go back to EMP to say 'hi' to our friends there, eat some fabulous food and learn of ways to use our sea salt that we would not conceive of. Here is one created by Angela Pinkerton, EMP's first executive pastry chef.

Caramel Popcorn Sandwiches

Caramel Popcorn Sandwiches Angela Pinkerton 1

Peanut Brittle

  • 400 grams sugar
  • Caramel Popcorn
  • 25 grams canola oil
  • 100 grams sugar
  • 39 grams unsalted butter
  • 21 grams corn syrup
  • 30 grams water
  • 85 grams peanuts, ground
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 100 grams corn kernels
  • 57 grams unsalted butter
  • 42 grams corn syrup
  • 60 grams water
  • 6 grams salt

In a medium-sized saucepan, bring sugar, butter, corn syrup, and water to a boil.

Add peanuts and cook over medium heat until the sugar reaches a light caramel color.

Add salt and baking soda and stir to combine. Continue to cook to medium caramel (about 1 minute) stirring often.

Spread evenly onto a silicon baking mat or parchment-lined cookie sheet and set aside to cool (at least 15 minutes).

Once cool, grind finely. Store in an air-tight container until ready to use.

Caramel Popcorn

Heat canola oil and corn kernels in a medium-sized pot with a lid. Cook over medium-low heat until all of the kernels have popped. Remove from heat and set aside.
In a small pot, combine the sugar, butter, corn syrup, water and salt and cook to a medium-caramel color.
Remove from heat, add popcorn and stir to coat. Spread evenly onto a silicon baking mat or piece of parchment paper and set aside to cool (at least 15 minutes).
Once cool, grind finely into a powder. Store in an airtight container until ready to use.

To Assemble

  • Tempered 70% chocolate (see below) (Valrhona brand preferred)
  • Amagansett Sea Salt

Preheat oven to 350°F.

Fill the cavities of a 1¼-inch latex Florentine mold with Caramel Popcorn powder, leveling off tops with a large offset spatula. Bake for 3-4 minutes or until the powder melts to create golden brown crisps. Cool completely before unmolding.

Repeat the same process with the Peanut Brittle. Cool completely.

Spread tempered chocolate onto both sides of a peanut brittle disk. Sandwich with two caramel popcorn disks. Top with a layer of chocolate and sprinkle generously with salt. Repeat with remaining disks.

Store in an airtight container in a cool place.

Tempering Chocolate

Chop any amount of chocolate, placing half into a heatproof bowl over a pot of simmering water.

Stir occasionally with a rubber spatula until temperature reaches 115ºF (110º for milk and white chocolate).

Remove from heat and wipe any moisture off the bottom of the bowl.

Add the remaining chocolate and continuously stir until smooth with a temperature of about 90ºF (88ºF for milk and white chocolate).

Test by dipping the tip of a small knife into the chocolate and letting it set at room temperature.

The chocolate is correctly tempered if the result is a smooth and slightly glossy surface that sets quickly. If streaky or blotchy, continue to stir and test again.


All measurements are in metric for the purpose of accuracy. While conversion tables can be found on-line, converting may affect the results of the recipe.
If you don’t have Florentine molds, paper-lined mini cupcake pans will do the trick!