If you make nothing else for your Super Bowl Party this weekend, make Caramel Corn!
It's difficult to find a good recipe for Caramel Corn. Most of the recipes I've tried have too little caramel and too much corn! Each kernel should be evenly coated with a thin layer of sweet toffee. And the toffee has to be crisp but not too sticky, so it's easy to eat.
Be sure to pop your own corn for this recipe. And don't use microwave popping corn; there are too many chemicals in it. If you use a butter flavored corn, the taste of the caramel corn will be off. Pop your corn by placing some oil in a large deep saucepan. Add about 1/2 cup corn kernels for 10 cups of corn and place over high heat. Let stand until the kernels start to pop. Then cover the pan and shake constantly until the popping slows to about 1 pop every 2-3 seconds.
Finally, be sure to remove unpopped kernels of corn to avoid any tooth problems. And enjoy!
Caramel Corn
- 15 cups popped corn
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup dark corn syrup
- 1/2 teaspoon baking soda
Preheat oven to 250 degrees F. Place popcorn into 2 large baking pans. In large saucepan, combine salt, butter, sugar, brown sugar, and corn syrup. Bring to a boil over medium high heat, stirring frequently. Boil for 5 minutes, without stirring. Remove from heat and stir in baking soda (mixture will foam up, so be careful!).
Immediately pour over popcorn. Stir to coat. Bake popcorn for 1 hour, stirring every 15 minutes, until popcorn is glazed. Reverse the pans and their position halfway through baking time. Let cool completely, then store in airtight containers.
Baking and Desserts Recipe Box
