Caramel Popcorn
The exact cooking temperature isn't critical with this recipe, but ideally you want the sugar mixture to reach between 250°F and 300°F. The longer you cook the syrup, the crunchier it will be. For very crunchy popcorn, stop cooking when you see the first wisps of smoke coming from the sugar mixture.
Caramel Popcorn (baked)
Bon Appétit | December 1995
This crunchy old-time favorite is an ideal gift for families, because both adults and children will eat it by the handful. For a gift, place the popcorn in glass jars tied with ribbon and decorated with sprigs of holly. And for immediate eating, put the popcorn in a cellophane-lined basket or box, and set it out for everyone to enjoy.
1/2 cup popcorn kernels, freshly popped (see Homemade Popcorn for best results)
2 cups roasted peanuts
1 1/4 cups (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
Servings: Makes 10 cups.
Variation: For an Caramel-Almond Popcorn, replace the peanuts with 2 cups whole almonds and add 1/2 teaspoon almond extract when you add the vanilla.
Caramel Corn Clusters (not baked)
Gourmet | September 2004
Servings: Makes about 12 cups.
2 tablespoons vegetable oil (see Homemade Popcorn for best results)
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
Special equipment: a candy thermometer
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
