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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Saturday, April 26, 2008

Caramel Corn

Goodness, I had a few things I wanted to talk about today as I've been rather busy in the kitchen then I remembered that I promised to write about the absolute best ever caramel corn you have ever tasted. If you like Cracker Jacks you will absolutely love this tasty little snack. It is so very easy to make and considerably cheaper than store bought. Be sure to make extra as it will not last long! It does store well so you can easily make up you own homemade bags of treats.

Caramel Corn

Pictured is the caramel corn I made today, ready for snacking and packing into gallon bags. I make up a large batch using the Whirly popper. I've changed the original recipe so much that it is more my recipe than anything else. This comes out almost identical to store bought Cracker Jacks without the prize. I used to package this in small zipper style bags along with a small prize when my kids were younger. For best flavour use butter not margarine but you can reduce the salt by using unsalted peanuts. And be sure to use only pure vanilla. Sorry but artificial vanilla extract just won't work.

Caramel Corn

4 qt popped corn
1 c unsalted peanuts

2¼c brown sugar
½ c light corn syrup
½ c water
½ c butter
2 tsp sea salt
1 tbsp pure vanilla

Pop the corn (directions here). Stir in the peanuts. Put into oven at 300ºF to keep crisp. In a large saucepan, combine all remaining ingredients except vanilla. Cook over medium heat, stirring occasionally, until the syrup reaches soft-crack (290ºF) stage. Remove from heat. Stir in the vanilla. Remove the popcorn mixture from the oven. Working quickly stir in the syrup and mix will until kernels and peanuts are well coated. Continue stirring to break up. When cooled, package into vacuum bags the seal but do not vacuum or into vacuum cannisters.

5 food lovers commented:

SheR. said...

Yums!!1 Caramel!! I still prefer my popcorn sweet. Wonder who came up with the idea of salty popcorn.. Ew..

I'll try making my own soon! Yum!!!

Garden Gnome said...

It is very, very good :)

Anonymous said...

How do you get the caramel on the corn without "deflating" some the corn? I have been trying to do this for years and it tastes good but it isn't fluffy :(

Garden Gnome said...

Hi Monique :) It is important to keep the popcorn and nuts warm before stirring in the candy. Once the candy reaches the soft crack stage, slowly pour in a stream while mixing. HTH

Jamie McKeon said...

wow... that looks amazing...