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I seem to be making caramel popcorn weekly, and it struck me when Michael commented that he didn't know why people don't make popcorn from scratch because it's so darn easy - and cheap. This recipe will give you sweet corn for a crowd, so make some before the Giants game today or later this week. Following the steps just to make the popcorn gives you a base to be as creative as you want. Make savory popcorn by adding melted butter, SnP and grated Parmesan. Make a quick sweet corn by shaking on cinnamon sugar while it's hot. The possibilities are limitless!
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Caramel Popcorn
October 17, 2010
30 min or less active, 60 min or less total, dessert, fall, gluten-free, spring, summer, vegan, winter
I seem to be making caramel popcorn weekly, and it struck me when Michael commented that he didn't know why people don't make popcorn from scratch because it's so darn easy - and cheap. This recipe will give you sweet corn for a crowd, so make some before the Giants game today or later this week. Following the steps just to make the popcorn gives you a base to be as creative as you want. Make savory popcorn by adding melted butter, SnP and grated Parmesan. Make a quick sweet corn by shaking on cinnamon sugar while it's hot. The possibilities are limitless!Information
Servings: 10
Time: 20 minutes active; About 40 minutes total
Price: About $3.00 total; $0.30 per serving
Nutrition (per serving):
Calories: 209.4
Protein: 1.7g
Fat: 2.2g
Saturated fat: 2.2g
Carbohydrates: 31.3g
Fiber: 2g
Sodium: 275.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 1 Tbsp canola oil, divided
- 2/3 cup popcorn kernels, divided
- 1/2 cup butter (I used Earth Balance, that makes it vegan)
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp real vanilla extract
Preparation
- In a 3 quart pot, heat 1/2 Tbsp oil over medium heat. Add 1/3 cup popcorn kernels and swirl so the oil coats the corn. Cover with a lid. (Note: these measurements of oil and popcorn are for exactly a 3 quart pot. If you don't have that size pot, you may need to trial-and-error the correct mix to get fluffy popcorn (which is what I did-needless to say there were many burnt batches in the process). Also make sure you use a heavy bottom pot or the heat will be too hot and burn the kernels before they can pop.)
- Shake the pot every minute or so. After about 5 minutes, you'll hear the corn start to pop. Shake the pan frequently to keep things moving. After about 2 minutes, the popping should slow. When there is 5 seconds in between pops, it's done. Pour into a big bowl and repeat with the remaining oil and corn. Since the pot is already hot, popping should start within 2 minutes and again be done about 2 minutes after that. Set popcorn aside.
- In a small pot, heat butter over medium heat. When fully melted, add brown sugar, corn syrup and salt. Whisk together until brown sugar is melted. Let stand for a few minutes and when it begins to boil, set a timer for 4 minutes and don't mix it. When the timer beeps, remove it from the heat and whisk in the baking soda and vanilla. The mixture will lighten and puff up.
- Pour hot caramel over the popcorn in a slow, steady stream while constantly mixing to coat popcorn. You can cool in the bowl or spread on a baking sheet - you just need to decide before the caramel cools.
