When I saw this recipe for homemade caramel corn I was in - big time. BP had already asked for Coconut Cream Pie (there was pie dough that needed to be used in his freezer....thank youTarget ad that reminded me of it), one thing for him and one thing for me.
Saturday night rolled around and BP was off to play some poker. While he was out doing what he loves, I was home doing what I loved - baking. Pies were done and chilling and it was time for some caramel corn. This girl was excited. Like happy dance excited.
I was a thinker and doubled the batch - I mean I knew I could eat a single batch by myself before BP got home, and that wouldn't be a good thing. So double batch it was.
Now, pop your own popcorn. It's easy and delicious. All you need is a brown paper lunch bag, 1/4 cup pop corn kernels, 1 tsp vegetable oil and 1/2 tsp salt. Toss it all in the bag, shake it up, fold the top over a couple of times and microwave for 2 minutes or until popping has stopped and you will have amazingly tasty popcorn.
And here's a tip - make sure to remove all unpopped kernels....they aren't so fun to chomp down on later. Yes, I failed on that part....big time. Lesson learned.
Back to making the caramel corn. This is an easy recipe. You do need some time for it. You bake it in the oven for an hour, stirring every 15 minutes. But I promise you, it's worth it. So worth it.
I mean look at that picture! Food porn at its finest. This stuff is amazing! I can't tell you enough how addicting it really is.
I couldn't wait to try it and share some with BP's dad. You know, for quality purposes of course. And man oh man I wasn't sure if there would be any left by the time BP came home. But we were good and only had a small bowl each.
Just sitting here typing this up makes me want some right now. I should of taken a treat bag for myself. But I know this will be made again - and often. Perfect anytime snack.
15 cups popped corn (1/2 cup kernels, unpopped)
2 tablespoons molasses
1 cup brown sugar, packed
1/2 cup salted butter
1/4 cup light corn syrup
1/2 teaspoon baking soda
1) Preheat your oven to 200°F and line a half-sheet pan (18" x 13" pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.
2) In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves. Stirring occasionally, boil the syrup for 5 minutes. The syrup will darken slightly.
3) Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
4) Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
5) Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.
6) Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.