This caramel
corn is simple and simply delicious. Dark corn syrup and vanilla make
most traditional; using maple syrup and flavoring is a nice variation.
Adding just peanuts makes it “Cracker Jack.” Using other nuts, singly
or in combination, creates a more sophisticated version.
- 3-4 quarts freshly popped, unseasoned popcorn
- 3 c. roasted nuts: peanuts, cashews, pecans, walnuts, hazelnuts, etc., either singly or in combination, optional (Use the smaller amount – 3 qts. – of popcorn if adding nuts.)
- 1/2 c. unsalted butter
- 1 c. firmly packed dark brown sugar
- 1/4 c. dark corn syrup or
- maple syrup
- 1 tsp. salt
- 1 tsp. vanilla or maple extract
- 1/2 tsp. baking soda
Preheat the oven to 250 degrees.
Spread
the popcorn in a large shallow pan. Mix in the nuts if using. Spray a
large cooking spoon or spatula with cooking spray, or rub it with
softened butter and set aside.
In a large saucepan melt the
butter, then add the brown sugar, syrup and salt. Over high heat, bring
to a boil, stirring constantly (with a spoon/spatula other than the
sprayed one).
Reduce the heat to low and WITHOUT STIRRING, cook for 5 minutes.
Remove
from heat and stir in vanilla and baking soda. The mixture will foam
up. When the foaming subsides, pour the mixture over the popcorn (and
nuts) tossing with the sprayed spoon until everything is coated.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Remove
from the oven and let stand just until it’s cool enough to handle, then
break into pieces. Don’t let the caramel corn cool completely, or it
will be difficult to get out of the pan.
