Thursday, October 28, 2010


Autumn is for caramel corn as summer is for_____________(fill in the blank.) You will be graded on uniqueness. :O)

Here's my problem. Consumption quantity. I can't stop at just one handful of my not-so-secret recipe of caramel corn. Is it the organic popping corn? Or the healthier sweetners? (Don't kid yourself like I kid myself-- it's still sugar.) Or maybe it's the crunchy-crispness? Or all of the above?

Carmel-a-Corn (revised from Creme de Colorado)

8 quarts freshly popped organic popcorn (not air popped!)
1 cup unsalted organic butter
1 -1/2 cups organic dark brown sugar
1/2 cup Rapadura sugar
1/4 cup organic corn syrup
1/4 cup water
1/2 teas salt (plus a little)
1 teas baking soda

Pop corn and pour in large roaster pan.
Preheat over to 250.
In a medium saucepan melt butter. Add sugars, corn syrup, water and salt. Whisk. Bring to a simmer, whisking occasionally. Watch carefully while it gently simmers for 5 min. Remove from heat. Add baking soda. Stir quickly but thoroughly (It will rise!)
Pour over popcorn. Gently fold until popcorn is coated. Divide corn into two parts. Evenly distribute on two baking sheets. Place in oven on lower and middle rack. Bake for 40 minutes stirring occasionally.

1 comment:

Thea said...

This stuff is so good it's scary! That's why she makes it for Halloween. ;)