Caramel Corn

Homemade Caramel Corn is easier than you think--IF you know the secret technique!

Most caramel corn recipes instruct you to mix the caramel with the popcorn and then put it in a roasting pan in the oven, stirring it every 10 or 15 minutes for up to an hour.  As far as I can tell, the purpose of this oven step is to re-melt the caramel so that you can get it to coat the popcorn evenly. 

But there's an easier way.

I have learned through much experimentation that the better method is to get a large (8 to 10 quart) metal pan or pot with a handle in which to put the popcorn, and preheat both the popcorn and the pan while you are making the caramel.  When the caramel goes on the corn, the corn and the pan are hot, so it doesn’t lose heat as quickly, and you can often get a batch made in a single mixing.  If you are used to the oven method, try this at least once and tell me what you think.

8 to 10 quart pan with an oven safe handle

small saucepan

candy thermometer

heavy wooden spoon or large spurtle

(2) 9″ x 13″ cookie sheets

3 ½ quarts of popped popcorn (sort out the unpopped kernels)

1 stick  (½ cup) of butter (not margarine or spread)

1 cup light brown sugar

¼ cup light corn syrup (not the lo-calorie)

½ tsp. vanilla extract

popcorn salt (optional)

Preheat oven to 300 degrees F.  Place the popcorn in an 8 to 10 quart metal pot or pan with an oven-safe handle (you may want to lightly spray the interior of pan with pan release first) and warm in the oven.  Place butter, brown sugar, corn syrup and vanilla in a small saucepan over medium heat, stirring constantly, until ingredients are melted and well mixed.  Clip the candy thermometer on the side of the pan so that the tip touches the mixture but not the bottom of the pan.  Keep stirring the mixture occasionally.  When the caramel temperature reaches about 250 degrees F., take the popcorn pan out of the oven and have it nearby on the counter along with an oven mitt to hold the hot pan.  When the caramel temperature reaches 300 degrees F., turn off the heat, remove the thermometer and pour the caramel onto the popcorn.  Using a heavy wooden spoon, stir the caramel into the popcorn until the corn is evenly coated.   (You may to put the pan back in the oven to re-melt the caramel if you don’t work quickly enough.)  Divide the caramel corn between the two baking sheets and spread it out flat.  Sprinkle lightly with popcorn salt if desired (the salty/sweet combination is excellent!).  Let cool until hard, then break apart gently and store in an airtight container.