....because it's only 40 days until Autumn, Fall, colored leaves, apples, pumpkins, and crisp fresh air.Caramel popcorn is one of my favorite Fall comfort foods. I always have the ingredients in my pantry.
Make Caramel Popcorn for:
- Fall bakes sales
- Harvest fests
- Halloween parties
- Movie night
- Christmas Gifts
- School Lunches
- Sleepovers
OK, so let's get this Caramel Popcorn making party going!
Prep Time: 30 minutes
Cook time: 1 hour
Oven Temp: 250 degrees
INGREDIENTS1/2 cup butter
1 cups light brown sugar
1/4 cup light corn syrup
1/2 tsp sea salt
1/4 tsp baking soda
1/2 tsp real vanilla extract
2 1/2 quarts popped popcorn (about 10 cups popped)
( 1 tablespoon of popcorn kernels equals 1 cup popped popcorn)
(you will need to pop 10 tablespoons of popcorn kernels)
Enough oil to cover popcorn kernels in a single layer in your heavy kettle.
LET'S GET POPPING!
If you have a large heavy kettle with a lid, use that! I prefer to use my Le Crueset dutch oven. You will see why in a bit.
Put your large lidded pot on the stove and have your temperature at medium/high to start. Put your 10 tablespoons of popcorn kernels into the bottom of the pot. Make sure it is in a single layer.
Pour in enough oil just to cover the tops of the kernels. (see left)
As you begin to hear the kernels popping, shake your
pot.
Keep listening. Leave the lid
a bit open (see right).
Keep listening and shaking.
Lower your heat to medium so that you do not burn
the popped corn.
Once the popping has stopped, take off heat and leave lid on. This will keep the corn warm.
Heat your oven to 250 degrees.
TIME TO MAKE THE CARAMEL COATING!
Step 1. In a small sauce pan over medium heat, melt the butter. Then stir in the light brown sugar, the light corn syrup, and the sea salt. Stir until dissolved.
Step 2. Turn heat up to medium/high. Stirring constantly, bring sugar mix to a boil. Stop stirring! Let boil for 4 minutes. Make sure it does NOT boil over.
STEP 3. Remove from heat and stir in baking soda and the vanilla. Remove the lid that is covering your popped corn and pour the caramel mixture into the warm popped corn. (You should keep the popcorn warm for best results when adding the hot caramel mix).
STEP 4. Mix caramel coating with the popcorn using a rubber spatula. This will keep from breaking your popcorn into tiny pieces. Mix until all of the popcorn is coated.STEP 5. Transfer caramel corn to a
9 x 13 cake pan or roasting pan. Put in preheated 250 degree oven on center rack.
STEP 6. Stir mixture every 15 minutes. Bake 1 hour for crispy popcorn. Bake 45 minutes for chewy popcorn.
STEP 7. Once fairly cool, you can begin to put popcorn into a tin for storage or a bowel for serving.
Store in a cool dry place with a tight lid.
Comments