Baked Caramel Corn

 

Since this is not a cooking blog monetized by how much text I make a reader scroll through to get to the damned recipe, I'll just announce that this is an excellent recipe, written simply enough for middle-school cooks and I-don't-really-cook adults to succeed. Enjoy.


MARYN'S BAKED CARAMEL CORN

5 quarts popped popcorn*
1 c. whole almonds or pecans, unsalted, optional   
1 cup (2 sticks) butter or margarine   
2 cups firmly packed brown sugar   
1/2 cup light or dark corn syrup   
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Yield: About 5-7 quarts caramel corn, Prep time: 90 minutes or so

Note: Requires very large bowl or pot for mixing. Can NOT be mixed in one bowl/pot used twice.

Pop the popcorn. Spray 2 or 3 large cookie sheets heavily with a nonstick spray product (even if you cover with foil or a silicon mat, spray the foil or mat) and spray a large container in which you will stir the popcorn (and nuts). Preheat the oven to 250 degrees (low heat). Mix the popcorn (and nuts) in your large container.

In a 2.5- or 3-quart saucepan, melt butter over low heat. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. (This takes 7-20 minutes depending on the pan used and on the stove itself.) Boil without stirring 5 minutes. (This takes 5 minutes, silly.) Remove from heat; stir in soda and vanilla. The mixture will swell up and bubble considerably,which is why you need the large pot. Stir until this reaction seems to have stopped, about a minute.

Pour caramel mixture over popped corn (and nuts), mixing as well as you can. It will be impossible to coat every kernel. Work somewhat quickly, because once it starts to cool, the caramel won’t spread well or leave the pan voluntarily. It helps if you do this over a clean counter so any popcorn bits that are pushed out of the pan or bowl can be returned—but be careful, the caramel is hot enough to burn fingertips.

Turn onto the baking pans, flattening and separating clumps as much as you can. Bake at 250 degrees for 10 minutes five times.

Huh? Remove both sheets from the oven after ten minutes of oven time. Stir and rearrange caramel coating, which will be semi-liquid, to cover as much popcorn as you can, then return to the oven for the next 10 minutes of baking, for a total of five sessions of 10-minutes-of-baking. (This takes more than an hour, usually.) Alternate which of the two cookie sheets is on top and rotate them end-for-end for more even cooking.

Note: Do not block airflow in the oven by filling it side-to-side with cookie sheets. (This will make the sugar burn, and the whole batch taste of char.) If you can't fit two in without blocking it, do them one at a time until one tray is finished, then start on the second tray. It's okay if it stands and its caramel hardens before you begin.

Remove finished caramel corn from oven and cool completely on wire racks over waxed paper or foil (to catch what falls through). Break apart. Store in tins. Ha, as if it wouldn’t all be eaten immediately. In reality: Pick warm caramel corn off the foil with fingers. If you have metal fillings, check carefully for clinging shreds of foil and remove before eating.

* Measure how much popped popcorn you have using the 2.5 or 3 quart saucepan you’ll make the caramel in. Estimating it is fine. Less popcorn equals more kernels fully coated. We generally pop a cup of kernels, measure what we need using the saucepan, and much on the remaining cup and a half or so.

Or go with approximate values:
1/2 c. kernels = 12 c. popped, or 2 Tbsp. kernels = 1 quart popped