Caramel Popcorn: A Sweet, Crunchy Snack
The mailbox has recently been stuffed full of myriad catalogs selling everything from cheese logs to chocolate pretzels to flavored popcorn. These are dangerous times for a pregnant lady…
So, to satisfy some unexpected cravings, today I made a snack that I love: Caramel Popcorn, or Caramel Corn. I use the recipe from my Pillsbury Complete Cookbook, simply omitting the slivered almonds, because I prefer just the popcorn. Plus, this is a great recipe because all of the ingredients are usually in my pantry anyway – so no need for preplanning! I’ve made this for parties and potlucks, but also just for myself to enjoy because it’s so simple to make.
I prefer to use light brown sugar, but all we had on hand was the dark, which also works, though it has a slightly stronger flavor. And because my first batch of popcorn was mostly burnt and I decided to make a fresh batch but use a handful of decent-looking pieces from the burnt package, I ended up with some extra popcorn and not every piece was fully covered in caramel. No big deal, though – the pieces only partially covered taste just as good!
Another note: when you add in the baking soda, be sure to mix it in well. The caramel should become thick and lighter in color before you pour it over the popcorn, otherwise the end product will be a little off. Also, do NOT let the hot caramel touch your skin – that’s a searing burn you don’t want!
So here it is:
Caramel Corn
Prep: 15 mins., Yield: 6 (1 Cup) Servings
6 cups popped popcorn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda
In a large, microwave-safe bowl, combine popcorn and almonds. In a 4-cup microwave-safe measuring cup, combine brown sugar, butter, corn syrup and salt; mix well.
Microwave sugar mixture on high for 2 minutes. Stir, then microwave for an additional 2 to 3 minutes until mixture comes to a rolling boil.
Stir in baking soda and mix well. Immediately pour over the popcorn and toss until coated.
Microwave popcorn mixture on high for 2 minutes. Mix again to make sure all the pieces are coated, then spread out on waxed paper to cool, separating the big chunks.
I use two spoons for separating the caramelized pieces. Once cool, I store it in a plastic Tupperware-type container, and I find that it stays good for awhile – though it usually never lasts more than a few days at most in my house! :)
Tags: caramel corn, caramel recipes, popcorn recipes, Recipes