Sometimes you just need something sweet and crunchy. I'm talking about lay-on-the-couch and watch several episodes of your favorite show and be able to munch without shame or silverware. It's been one of those days. Definitely a homemade caramel popcorn kind of day.
My purse was stolen over the weekend just as we were leaving to spend a few days in Chicago celebrating Hubby's birthday. Talk about a day of highs and lows. With no proof of my identity, no money, none of my medications, and without my beloved Michael Kors tote, I felt like a man without a country. Fortunately, I still had my phone, and my Hubby. I was set for a lovely weekend in the Windy City. We had a splendid time. (Side note: I happened to have a stack of business cards in my wallet with my email address and the address for my blog, so if whoever happens to have my wallet decides to investigate their victim, I hope they return my stuff and make themselves some popcorn and choke on it.)
We usually get some Garrett's caramel corn to eat on our train ride home from Chicago, but this time we were still so full from brunch that we didn't bother. By the time we got home, I was wishing for some caramel corn. This homemade version hit the spot. I added in some peanuts and some Valentine's Day colored m&m's into some of mine, but if you're a sports fan, you could add the colors your team for the Super Bowl game on Sunday.
PrintHomemade Caramel Popcorn
- Total Time: 25 minutes
- Yield: 4 quarts 1x
Ingredients
- 10 cups popped popcorn (about 1 cup popcorn kernels popped on the stove, not microwave popcorn)
- ½ cup water
- 1 cup + 2 tablespoons granulated sugar
- ½ cup packed light brown sugar
- ¼ cup + 1 tablespoon light corn syrup
- 5 tablespoons unsalted butter, at room temperature
- 2 teaspoons baking soda
- 1 tablespoon + 1 ¼ teaspoons Kosher salt
Instructions
- Place a large metal bowl or pot in the oven set at 350 degrees.
- In a large saucepan, combine the water, granulated sugar, brown sugar, corn syrup, and butter. Cook over medium-high heat, stirring frequently, until the mixture reaches 300 degrees F (it will be quite bubbly, be careful.)
- While the mixture is heating, remove the bowl/pot from the oven and fill it with the popcorn.(The caramel will distribute more easily in a heated bowl.)
- Remove the caramel mixture from heat and immediately stir in the baking soda and salt. The mixture will foam up quite a bit. Stir in nuts if you would like, then pour the caramel over the popcorn in the heated bowl/pot.
- Using 2 wooden spoons sprayed with cooking spray, gently fold the popcorn and caramel together until the caramel is evenly coating all of the popcorn. Spread caramel corn out on to 2 rimmed baking sheets to cool. Break up any large clusters of caramel corn as needed.
- Store in an air-tight container. Caramel corn is best if enjoyed within 2-3 days.
Notes
Adapted from Bouchon Bakery Cookbook by Thomas Keller
bakeritalia
I'm so sorry to hear your bag got stolen! Sounds like you had a lovely time regardless. I make too much of this popcorn...heavenly.
chef mimi
Ugh. What a pain in the ass. One word - crossbody!!! I keep telling my daughters! They're cute, too! But great popcorn, nonetheless.
mandyjoy
I agree! I actually had my crossbody purse in the car, just hadn't switched over yet. It was taken from a restaurant before we even left for our trip. Ugh!