Caramel Corn

Yes, you read the title correctly.  I have just discovered a scrumptious recipe for caramel corn with real food ingredients.  Now, to be fair, this is a dessert, not a “snack” so it does have brown sugar and corn syrup (not to be confused with the man-made chemical structure “high fructose corn syrup” which is different in many ways).

I am not endorsing this recipe as a “healthy” option as opposed to things like fruit, nuts or veggies, but I am posting it as a fun fall family dessert that is made from real ingredients rather than chemicals and preservatives.  (And, it tastes better than most typical caramel corn recipes!)

These kernels will make your taste buds dance and be a nice way to have some family fun in the kitchen.

Note: the caramel is VERY hot when it is ready to pour from the pan onto the popped corn.  It is best to have two adults present for this – one to hold the bag open and stir, one to pour.  If you are solo, it’s safe to do it yourself, but do not have kids help you with this step.  They can help do the next step – shake the bag – or add the peanuts after the caramel is poured.

Enjoy!

1 cup butter

2 cups brown sugar*

1/2 cup light corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 cup of dry roasted peanuts (salted or unsalted)

14-16 cups popped popcorn

1) Preheat oven to 250 degrees F.

2) Place popcorn in a large paper bag or sack (like one from the grocery store) – make sure there are no holes in the bag.

3) In a medium saucepan, over medium heat, melt the butter.

4) To the butter add: brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly then boil four minutes with no stirring.

5) Remove mixture from heat and stir in vanilla and soda – be sure to stir until all traces of the soda are gone.

6) Ready your bag (you may want to make the top as open as possible) and pour a thin stream of half the caramel into the bag – if possible, move the pan a bit to distribute the caramel.

7) Return the remaining mixture to the stove (no heat underneath).

Add 2 handfuls of peanuts into the bag, than fold the top of the bag down a bit being sure not to get too close to the corn.  Pick up the bag and shake it vigorously.  (This helps the caramel to coat the corn).

9) After about 30 seconds of shaking, put the bag down, open the top, pick up the caramel mixture and repeat – coating the corn then adding peanuts.  Put down the pan, fold the top of the bag down and then shake the popcorn vigorously for about 1-2 minutes. The popcorn should be well coated.

10) Quickly place in two large shallow baking dishes (like a long glass casserole dish) or three cookie sheets and bake in preheated oven, stirring every 15 minutes, for one hour.

11) Remove from the oven and let cool completely before breaking into pieces.  At least ten minutes.

The first time you make this dish it may seem like a lot of steps, but it goes faster and faster each time.  And kids really feel involved when they can shake the bag or add the peanuts.  When it’s done we usually mix it with plain popped popcorn to lessen the sweetness.  Kids love it and parents will relish the buttery goodness.

* Check to make sure your brown sugar is actually brown sugar from partially refined sugar cane and not white table sugar with molasses poured onto it (or, worse yet, white sugar with a type of food coloring). C & H is a good brand to use for this and is found in most super markets.