Sunday, January 10, 2010

Caramel Corn

Oh my, this is addicting.  Usually when I bake something, I'll try one... maybe two little bits of whatever I made.  This time around I started off by taking one bite to make sure it was done... then I just had to take another taste.  Once it was out of the oven and cooled... a few more pieces found their way into my mouth.  Eventually, I had to practically lock it up, throw it in the ocean, and pray it doesn't pull a Harry Houdini.  In actuality, I just ran over (quickly) to the guys house with a full tupperware and I plan on dropping some off at my mom's office.

This is so easy to make and is such a crowd pleaser - set it out at your next party!

Caramel Corn
Adapted from Annie's East's
  • 1 cup popcorn kernels, unpopped
  • 1 cup (2 sticks) unsalted butter
  • ½ cup light corn syrup
  • 2 cups packed light brown sugar
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • 1 tsp. vanilla extract
  1. Pop popcorn using your preferred method (I always, and only, use the stove-top method).  Place the popped popcorn in two large bowls.  Make sure there is enough room in your bowls for tossing the popcorn.
  2. Preheat the oven to 250° F.  Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat.  Once the butter is melted, mix in the corn syrup, brown sugar and salt.  Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
  3. Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring.  Remove the mixture from the heat, stir in the baking soda and vanilla extract.  The mixture will bubble up and become frothy.  Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly.
  4. Spread the popcorn evenly onto two large baking sheets lined with parchment paper.  If there are any caramel clumps left, they will redistribute during baking.  Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes.  After 40 minutes, test a cooled piece of popcorn.  If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.
  5. Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.

    1 comment:

    Sook said...

    i LOVE caramel corn! I still haven't tried makin it at home but I'm sure it's so much better than the store-bought ones anyway. Thanks for the recipe!


    Blog Widget by LinkWithin