Tuesday, October 9, 2007
The most excellent caramel corn ever. Easy and delicious—the quintessential Fall treat!!
Wicked Good Caramel Corn
3 bags popped SmartPop! 97% Fat Free Kettle Corn popcorn
1 cup sliced almonds (or your favorite nut)
1/2 cup light corn syrup
2 cups brown sugar
1 teaspoon salt
1 cup butter (see why you need the fat free popcorn?)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Scoop the popped popcorn off the top of the bags so you get all popcorn and no unpopped kernels (it's a pain to pick them out later and even worse to bite into one!) into your largest baking pan. I use a roasting pan, but you could use two pans as well. Add the nuts to the popped corn, and put the pan(s) into a preheated 300-degree F oven for about 2-3 minutes while you measure out the ingredients to make the caramel. (This toasts the nuts a little and keeps the popcorn crisp). Then remove pan from the oven.
Stir together the syrup, sugar, butter and salt in a saucepan. Bring to a boil over medium heat, and bring to boil. Once boiling, cook and stir constantly for 5 minutes.
Remove from heat, and stir in the vanilla then the baking soda. The caramel will go lighter and foa up. Pour over the popcorn in the pan(s), and stir to coat as well as you can (as you bake it you'll be able to cover more of the corn).
Bake for about 45 minutes stirring the corn every 10-15 minutes. Pour out to cool on counter on freezer paper, grocery bags or waxed paper. Store in Ziploc bags to keep corn crisp (otherwise it'll get soggy and sticky!)