Happy Thirsty Thurs-yay! I’m briefly diverting from my standard Thursday beverage post to bring you this caramel corn recipe and for a very good reason. It’s National Caramel Corn day today. Yes, that is correct, there is a day to celebrate the deliciousness that is caramel corn. I’ve made this version at least several times (recently) and it’s always a hit. It actually won first prize at my company pot luck and was recently called a “piece of artwork” and “evidence that we live in a decadent society”. When it comes to caramel corn, I think it’s appropriate to be a bit self-indulgent. Especially with this recipe because it’s so freaking good. The process to make this is slow and steady. It does require a bit of patience and ample amounts of taste testing to ensure it’s doneness. But it’s absolutely worth the effort. Really….go make some….seriously!
- Preaht the oven to 250 degrees and line 2 large cookie sheets with parchment paper.
- Prepare the popcorn your preferred method. I've done stove top and recently used my air popper. Both ways have come out perfectly.
- Divide the popcorn between two large bowls and set aside.
- In a saucepan, melt the unsalted butter. Once the butter is melted add in the salt, corn syrup and brown sugar. Heat the mixture, stirring frequently until the mixture comes to a boil. Let the mixture boil for 5 minutes untouched.
- Once the mixture has boiled, remove it from the heat. Add in the vanilla and baking soda. At this point the mixture will bubble/fizz up a bit.
- Pour half of the caramel over each bowl of popcorn. Mix (quickly) to incorporate the caramel, covering as much of the popcorn as you can. I used my wooden salad spoons for this.
- Once the caramel is incorporated pour the popcorn onto the two baking sheets breaking up as much as you can. Do not worry if you have clumps remaining, you can break these up as you cook the caramel corn.
- Cook the caramel corn for 40-50 minutes stirring every 10 minutes. At the 40 minute mark I begin to test the popcorn for doneness. You want the outside to be crunchy yet soft in the middle. The caramel will harden as it cools so be sure not to overcook.
- Let cool completely and store in an airtight container.
This recipe is from Annie’s Eats.