Caramel corn- the typical buttered movie treat multiplied in yumminess by ten. I’ve always loved the sweet, buttery caramel combined with the crisp crunch of air popped popcorn. :) Something about that combination… mmm! The nice thing about this recipe, too, is that you can make the caramel according to your preference. You can make it light, soft, and chewy or slightly darker and crunchy. I will let you know that when it’s chewy, it’s not that “stick-to-your-teeth” chewy, but a texture similar to a soft-candy; and when it’s crunchy, it’s not that “crack-your-teeth-off” crunchy… it’s a sugary, melt-in-your-mouth coating. :)
My Lenten resolution was that I would give up sweets- something that I have obviously not gone without for a very long time. :) I am just letting you know that this Lent, I might be blogging a few more breads than I was blogging about before… but let me tell you that I have found a few bread recipes that I am absolutely bursting to try because they look so scrumptious! Anyway, munch away on the caramel corn as you watch BBC’s show Merlin (the best TV show ever directed) which I am just about to go watch right now!(!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)
Caramel Corn Recipe:
12-14 cups air-popped popcorn (about 1/2 cup unpopped)
1 cup light brown sugar
1/4 cup light corn syrup
1/2 cup (1 stick) butter
1/2 tsp. salt
1/2 tsp. baking soda
1. Set out an ungreased cookie sheet.
2. Pop the popcorn. :) Be sure that you sort out all of the kernels. You can do the latter by shaking the bowl for a bout fifteen seconds so that the kernels will fall to the bottom. Then transfer the popcorn by handfuls to another very large bowl, leaving the kernels in the first bowl.
3. In a medium sized saucepan, melt the brown sugar, corn syrup, butter and salt together over medium heat. Bring the ingredients just to a boil and let simmer for 5 minutes, stirring constantly. Pull the caramel off of the stove and stir in the baking soda.
4. Pour half of the caramel over the popcorn. Mix it thoroughly. Pour the other half over the popcorn as well and mix again. For soft caramel: spread the caramel covered popcorn onto the ungreased cookie sheet and allow it to cool. For a sugar/crunch caramel: preheat the oven to 200 degrees and spread the caramel covered popcorn onto two ungreased cookie sheets. Bake the caramel corn for 1 hour, stirring every fifteen minutes.
5. Mouth: Crunch crunch crunch . . .
Heart: Burst burst burst ! ! !