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Caramel Corn

Caramel Corn

Decadent caramel sauce, drizzled over puffed, fluffy popcorn then baked to a sweet crunch – absolutely divine!

Making homemade candy and confections has become somewhat a lost art. Admittedly, making most candy takes a fair amount of time and effort but the results can also be amazing.

Caramel corn is one of the easier confections to make. You don’t even need a candy thermometer. And the ingredients are simple – popcorn, butter, dark brown sugar, a bit of corn syrup and a splash of pure vanilla extract.

Finish with just a touch of salt – for a subtle hint of sweet and salty –  and baking soda to add some lift to the caramel sauce.

This candy coating is a bit easier to work with than the syrup you use with popcorn balls, which sets up quickly. The caramel sauce stays soft giving you time to cover the popcorn before popping it in the oven. A little stirring while it bakes in a low oven and you’re all set for a sweet treat.

There are some holidays that just scream candy and none more so than Halloween! No little goblin will be spooked by this treat!

Caramel Corn

6 tablespoons vegetable or canola oil

¾ cup popcorn kernels

1 cup butter, 2 sticks

2 cups dark brown sugar

½ cup white corn syrup

1 teaspoon pure vanilla extract

1 teaspoon kosher salt

1 teaspoon baking soda

For the popcorn:

In a large, heavy stockpot, preferably with a wide-bottom, heat the oil over medium-high until the oil begins to shimmer. Toss in about 3-4 kernels. Once they pop, add the remaining kernels and remove from the heat for about 30 seconds.

Return to the heat and partially cover the pan to allow the steam to escape. You don’t want soggy popcorn! Cook over medium-high heat until the kernels begin to pop. Shake the pan to keep the kernels moving and prevent scorching. Once the popping slows, remove from the heat and let the pan sit for a minute or two allowing the kernels to finish popping. Remove any kernels that didn’t pop. Transfer the popcorn to two large rimmed baking sheets that have been buttered while you make the caramel sauce.

In a large pan, melt the butter over medium heat. Add the brown sugar, stirring to completely dissolve.

Bring the butter and sugar to a boil and continue boiling for 5 minutes.

Remove the pan from the heat and add the vanilla extract. Then stir in the kosher salt and baking soda – the sauce will foam up so don’t be alarmed.

Ladle a portion of the caramel sauce over the popcorn. Using a large wooden spoon mix the popcorn and the sauce together. Continue mixing the caramel sauce and the popcorn until all the popcorn is coated. You can also butter your hands and mix the caramel sauce with the popcorn.

Spread the popcorn into a single layer and bake in a 200-degree oven for one hour, stirring every 15 minutes. Turn the popcorn out onto sheets of parchment paper to cool completely.

Makes about 6 quarts of caramel corn. Store in a sealed container.

Caramel Corn, courtesy of Preserving Good Stock

October 31, 2018
: Makes 6 quarts

Decadent caramel sauce, drizzled over puffed, fluffy popcorn then baked to a sweet crunch - absolutely divine!

By:

Ingredients
  • 6 tablespoons vegetable or canola oil
  • ¾ cup popcorn kernels
  • 1 cup butter, 2 sticks
  • 2 cups dark brown sugar
  • ½ cup white corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
Directions
  • Step 1 In a large, heavy stockpot, preferably with a wide-bottom, heat the oil over medium-high until the oil begins to shimmer. Toss in about 3-4 kernels. Once they pop, add the remaining kernels and remove from the heat for about 30 seconds.
  • Step 2 Return to the heat and partially cover the pan to allow the steam to escape. You don’t want soggy popcorn! Cook over medium-high heat until the kernels begin to pop. Shake the pan to keep the kernels moving and prevent scorching. Once the popping slows, remove from the heat and let the pan sit for a minute or two allowing the kernels to finish popping. Remove any kernels that didn’t pop.
  • Step 3 Transfer the popcorn to two large rimmed baking sheets that have been buttered while you make the caramel sauce.
  • Step 4 In a large pan, melt the butter over medium heat. Add the brown sugar, stirring to completely dissolve.
  • Step 5 Bring the butter and sugar to a boil and continue boiling for 5 minutes.
  • Step 6 Remove the pan from the heat and add the vanilla extract.
  • Step 7 Stir in the kosher salt and baking soda – the sauce will foam up so don’t be alarmed.
  • Step 8 Ladle a portion of the caramel sauce over the popcorn. Using a large wooden spoon mix the popcorn and the sauce together. Continue mixing the caramel sauce and the popcorn until all the popcorn is coated. You can also butter your hands and mix the caramel sauce with the popcorn.
  • Step 9 Spread the popcorn into a single layer and bake in a 200-degree oven for one hour, stirring every 15 minutes.
  • Step 10 Turn the popcorn out onto sheets of parchment paper to cool completely.
  • Step 11 Store in a sealed container.


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