How To Make Caramel Corn (For a Great Group of Food Bloggers!) | The Daily Dish

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How To Make Caramel Corn (For a Great Group of Food Bloggers!)

4 Comments | Written on September 16, 2011 at 5:00 am , by

As we turn the corner toward Autumn, I am excited to start filling my kitchen with the inviting flavors of Fall.  One of my favorite treats to make this time of year is caramel corn.  It takes a bit of patience as the caramel rises to temperature on the stove top and as it bakes in the oven, but it is worth every minute!  Don’t be intimidated by the candy making process.  I can show you how to make homemade caramel corn with this easy step-by-step process.  Give it a try!

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How to Make Caramel Corn

1)  Pop Popcorn

Pop 12 cups of popcorn and place in a large shallow roasting pan in one layer and set aside.  Plain, air popped popcorn works best for this recipe.

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2)  Melt Butter

Melt 2 sticks of butter in a large heavy saucepan over low heat.  You will want to keep the heat low throughout the process otherwise the caramel will scorch and ruin the batch.

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3)  Add Brown Sugar, Salt and Corn Syrup

Stir in the brown sugar, salt, and corn syrup. Bring to a boil, stirring constantly.  Remember, keep that burner on low!

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4) Bring Caramel to Soft Crack

Insert a candy thermometer into pan, without the tip touching the bottom of pan. Boil mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285 degrees. This could take at least 45 minutes, but watch thermometer temperature carefully.

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5)  Add Baking Soda and Vanilla

When the temperature of the mixture is reached, immediately remove from heat and stir in the soda and vanilla. This will cause the mixture to briefly foam up.

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6)  Toss with Popcorn

Stir the mixture and then immediately pour evenly over the popped corn in the roasting pan. Using 2 wooden spoons, quickly mix to coat all the popcorn; spread evenly on pan.

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7)  Bake at 250

Bake at 250 degrees for 15 minutes; stir well. Return to oven for another 15 minutes.

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8)  Add Pecans and Macadamia Nuts

Remove pan from oven and stir in nuts, coating well.

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9)  Bake Again

Bake for 30 minutes more, stirring every 10 minutes.

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10)  Cool

Turn caramel corn out onto non-stick foil or parchment-lined baking sheets in a single layer.  (Avoid using waxed paper.  The hot caramel corn can melt the paper and leave it stuck to the caramel corn!)  Cool completely, then break apart into desired sized pieces.

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11)  Enjoy!

This is a great recipe to serve out of a big bowl for a party, or divide it up among individual goodie bags to share with guests.

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Nutty Caramel Corn (click here to view and print recipe)

12 cups Popped Plain Popcorn

1/2 lb (2 Sticks) Unsalted Butter

2 cups Packed Light Brown Sugar

1 tsp Salt

1/2 Cup Light Corn Syrup

1/2 tsp Baking Soda

1 tsp  Vanilla Extract

1 1/2 cups Pecan Halves

1 1/2 cups Macadamia Nuts

1. Place popcorn in a large shallow roasting pan in one layer, or use two 9-by-13-inch pans; set aside.

2. Melt the butter in a large heavy saucepan over low heat. Stir in the brown sugar, salt, and corn syrup. Bring to a boil, stirring constantly. Insert a candy thermometer into pan, without the tip touching the bottom of pan. Boil mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285 degrees. This could take at least 45 minutes, but watch thermometer temperature carefully. Meanwhile, pre-heat oven to 250 degrees.

3. When the temperature of the mixture is reached, immediately remove from heat and stir in the soda and vanilla. This will cause the mixture to briefly foam up.

4. Stir the mixture and then immediately pour evenly over the popped corn in the roasting pan. Using 2 wooden spoons, quickly mix to coat all the popcorn; spread evenly on pan.

5. Bake at 250 degrees for 15 minutes; stir well. Return to oven for another 15 minutes.

6. Remove pan from oven and stir in nuts, coating well. Bake for 30 minutes more, stirring every 10 minutes.

7. Turn caramel corn out onto non-stick foil or parchment-lined baking sheets in a single layer. Cool completely, then break apart into desired sized pieces. Keep stored in airtight containers.

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I made this particular batch of caramel corn to share at the FBLA – Food Bloggers Los Angeles meeting last night.  I wrapped up individual servings in a cellophane bag and tied it with a curly ribbon bow.  Take a look at our fantastic pot luck dinner!

A special thanks goes out to Tori Avey from Shiksa in The Kitchen and Patti Londre from Worth the Whisk for putting together the event.  Thanks so much ladies!

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Throughout the evening we discussed our blogs, shared tips, and even walked away with some great goodie bags at the end of the night!

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They were filled with potatoes, beets, shallots and more from Melissa’s Produce as well as a variety of almonds and pistachios from Fleishman Hillard.  What a treat!  See you all next month!  (I promise to bring something savory next time!)

4 Responses to “How To Make Caramel Corn (For a Great Group of Food Bloggers!)”

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