Wednesday, October 29, 2008

Caramel Corn

I'll admit....this is GG's domain. He made the caramel corn you see pictured here. He makes all the caramel corn in this house. He usually makes all the popcorn in this house too. And because he works fast I didn't catch him in time to take photos of the process. Just use a large and deep pan to boil the syrup because when the baking soda is added, the mixture will foam up.

GG uses a big old non-stick frying pan. And be careful, be careful, be careful. This is low-brow candy making but melted sugar is still hot and the syrup will burn if you get it on yourself. Violinist still has a little scar, or was that the fillet knife thing?...never mind...except to say I always worry about his hands...his fingers.
  • 1 cup raw popping corn
  • 1 cup peanuts or pecans or almonds
  • 1 cup butter or margarine
  • 2 cups brown sugar, packed
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 cup corn syrup
Pop the corn. Preheat oven to 250 F. Mix butter, brown sugar, corn syrup, salt. Bring to a boil while stirring constantly. Let boil x 5 minutes, while stirring constantly. Remove from heat and add baking soda and vanilla. Pour over the popped popcorn and nuts.
Bake in oven x 45 minutes stirring every 15 minutes. The longer baked the less depending on how gooey you like caramel corn...well, you decide. We like it gooey, therefore skip the bake process altogether.

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