Miss Kendra is back in the kitchen with me again! Today we made some very delicious caramel corn. I have made this recipe once before and was not impressed with the results. This time I changed the way I popped the popcorn. I previously used white kernels which I popped in a sauce pot with vegetable oil only. This time around I used my brand new enameled cast iron dutch oven and let me tell you, that guy can certainly hold the heat. I also popped the corn in olive oil and butter so it had a better taste to it because that was the big problem previously and what is the point in making yuckie popcorn try and taste better?
Preheat oven to 250 degrees
10 cups freshly popped popcorn
1 cup packed light brown sugar
1/4 cup light corn syrup
6 tablespoons unsalted butter, melted
1/4 salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 cup almonds, peanuts or nut of choice
Line a baking sheet with parchment paper and set aside. Pop the popcorn according to package instructions and remove any un-popped kernels. Spread popcorn on the baking sheet.
Wisk sugar, corn syrup, butter, salt, and 2 tablespoons of water in a large pot. Bring to simmer over medium heat until mixture reaches 250 degrees on a candy thermometer (about 5 minutes). Turn off heat and stir in vanilla and baking soda then immediately poor mixture over popcorn and stir to coat, add nuts and stir again. Check out the caramel in the pan….yum.
Bake for 1 hour stirring every 20 minutes. Remove from oven after 60 minutes and cool on a baking sheet. Store in an airtight container for up to 5 days but it won’t last that long.
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