Dessert
Caramel Corn
Recently while visiting friends in Washington, we all had a craving for caramel corn. So we collaborated and turned out this amazing treat (which we subsequently all inhaled). Upon returning home (and making tons more), Brent and I discovered that if you use dark brown sugar you can attain a distinct Cracker Jax-like flavor. Heavenly! This treat is a must for your next movie night or camping trip.
Caramel corn friends. Michelle's standing over the fajitas. And her friend is about to pounce on the caramel corn. Love you Rachel!
The recipe
Caramel Corn
Ingredients
Instructions
- Preheat over to 250 degrees F (95 degrees C). Place popcorn in a large bowl. Line 2 shallow baking sheets with parchment paper.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Once you've reached the boiling point, stop stirring. Let mixture boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour caramel in a thin stream over the popcorn, stirring to coat.
- Pour out caramel-covered popcorn onto two large shallow baking sheets covered with parchment paper, and level out with a spatula. Bake popcorn in preheated oven, stirring every 15 minutes for 1 hour. Remove caramel corn from oven and let cool completely before breaking into pieces.
- <em>Variation: Reduce vanilla extract to 1/2 teaspoon and add 1/2 teaspoon almond extract for a nuttier flavor. Add almonds or peanuts after pouring caramel sauce over the popcorn so the nuts adhere to the corn. Bake as directed above.</em>
- <em>Yields: 5 quarts of caramel corn</em>
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