How to Make Homemade Carmel Corn
From movie theaters to microwaves, popcorn is an extremely popular snack food. Americans eat about 16 billion quarts of popcorn a year, according to the Popcorn Board. It also may be the oldest. Ears of popcorn discovered in 1948 in New Mexico were estimated to be more than 4,000 years old. Homemade caramel corn adds a syrupy sweetness to popcorn's traditional salty crunch. Carmel corn is fast and easy to make using a few staple ingredients from the pantry. Does this Spark an idea?
Things You'll Need
- 3 tbsp. peanut or vegetable oil
- 1/2 cup popcorn kernels
- Large pot with lid
- Large bowl
- Cookie sheet
- Spatula
- 1 cup brown sugar (firmly packed)
- 1/2 cup butter
- 1/2 cup + 2 tsp. corn syrup
- 3/4 tsp. salt
- 1/2 tsp. baking soda
Instructions
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Put corn kernels and oil in a pot; cover with lid and cook over medium-high heat until kernels stop popping. Gently shake the pot every few seconds to keep corn from burning. When corn is done, remove all unpopped kernels and set the popcorn aside to cool in a large bowl.
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2
Combine all remaining ingredients in the pot. Cook over medium-high heat, stirring continuously until mixture begins to boil. Continue boiling mixture for three to four minutes, stirring every minute to avoid burning on the bottom of the pot.
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3
Remove the mixture from heat and pour over the bowl of popcorn. Fold caramel syrup into the popcorn with a spatula, using a bottom to top motion, until all of the popcorn is evenly coated.
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4
Spread the coated popcorn on a cookie sheet and let cool. Transfer caramel popcorn back into the bowl and serve.
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Tips & Warnings
You can mix in pretzels or nuts to give your caramel corn a Chex Mix texture and flavor.
Slice some green apples and serve them alongside the caramel corn for a bright, complementary flavor.
Carmel mixture will be extremely hot; be very careful that mixture does not touch your skin or you may be badly burned.
References
Resources
- Photo Credit Jupiterimages/liquidlibrary/Getty Images