Day 20: Caramel Corn

I love caramel corn so much!!!!! An old friend of my mum’s, Linda, used to always give us a box for Christmas. I would always wind up eating all of it, so she just starting giving me my own box for christmas.

After a while, I decided I wanted to learn how to make it and started to package it up as christmas gifts for my friends. It is a really easy recipe to make and is such a nice treat that it is a wonderful option for Christmas gifts. I thought this would be a good post because we only have five days left until Christmas, and this is a really good last minute gift.

Hope you enjoy this lovely caramel treat! I made a double batch because I was making it for a couple of people, which is easy to do if you need to make more. At the end just place the caramel corn in a nice gift bag (I got mine from Flying Tiger) and you have a lovely gift! Also if you make a double batch, you can keep some back for yourself.

Caramel Corn

This recipe makes about 15 cups of caramel corn at 173 calories per cup.

dsc_0080

Ingredients:

  • 15 cups popped popcorn
  • 1 cup brown sugar
  • 1/2 cup corn syrup (golden syrup will work too)
  • 1/2 cup butter
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla

Preparation:

  1. Pop the corn (either in an air popper or a large pot with oil on the stove top) and place in baking/casserole disses that can go in the oven (use enough so that each one only needs to be about half full).                          dsc_0069
  2. Preheat oven to 100 C.
  3. In a LARGE pot over medium heat, combine the sugar, corn syrup, butter and salt and continually mix while the the ingredients combine until the liquid starts to bubble.
    • Use a large pot at the caramel will have to bubble up, so if the pot is too small it will boil over.                                   dsc_0071
  4. When the caramel starts to boil, let it bubble up for five minutes without touching it.
    • If it starts to smell like its burning, stop early.                      dsc_0072
  5. Take the caramel off the heat and vigorously stir in the baking soda and vanilla (carful the vanilla might sizzle when added) until the liquid settles down a bit. dsc_0074
  6. Pour the caramel over the popcorn and mix through quickly, it cools fast and is much harder to mix as it cools.
  7. Place the caramel corn in the oven for about 30 minutes, opening the oven and mixing every 10. This allows the caramel to spread over all the corn.
    • Again, if you smell the caramel burning, then take it out early.
  8. Place the corn on tin foil or baking paper on the counter top to cool.      dsc_0075
  9. Put the corn in some nice bags and they are all ready as a gift!

Hope you enjoy this recipe! You can also add nuts to the corn before you mix in the caramel if you want!

Here is a printer friendly version:

Caramel Corn

Ingredients:

  • 15 cups popped popcorn
  • 1 cup brown sugar
  • 1/2 cup corn syrup (golden syrup will work too)
  • 1/2 cup butter
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla

Preparation:

  1. Pop the corn (either in an air popper or a large pot with oil on the stove top) and place in baking/casserole disses that can go in the oven (use enough so that each one only needs to be about half full).
  2. Preheat oven to 100 C.
  3. In a LARGE pot over medium heat, combine the sugar, corn syrup, butter and salt and continually mix while the the ingredients combine until the liquid starts to bubble.
    • Use a large pot at the caramel will have to bubble up, so if the pot is too small it will boil over.
  4. When the caramel starts to boil, let it bubble up for five minutes without touching it.
    • If it starts to smell like its burning, stop early.
  5. Take the caramel off the heat and vigorously stir in the baking soda and vanilla (carful the vanilla might sizzle when added) until the liquid settles down a bit.
  6. Pour the caramel over the popcorn and mix through quickly, it cools fast and is much harder to mix as it cools.
  7. Place the caramel corn in the oven for about 30 minutes, opening the oven and mixing every 10. This allows the caramel to spread over all the corn.
    • Again, if you smell the caramel burning, then take it out early.
  8. Place the corn on tin foil or baking paper on the counter top to cool.
  9. Put the corn in some nice bags and they are all ready as a gift!
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