D and I had been tossing around the idea of making up a batch of caramel corn, but we never seemed to have all the ingredients on hand! After one-too-many trips to the grocery store (the last trip for popcorn, a rather important ingredient!), I finally had all the ingredients I needed. Though the original recipe calls for dark corn syrup, I was a little put off by the ingredients (what the heck is "refiner's syrup"?) so I opted to get some "golden syrup" -- made from cane sugar -- instead. Interestingly enough, though I've never heard of this British ingredient, the day after I bought it, Nigella made some hokey pokey candy with it, and mentioned that it could be substituted with dark corn syrup. Perfect! Meanwhile, the resulting caramel corn was delicious, and quite addicting!
Rachael's Caramel Corn (printer-friendly version)
makes 8+ servings
12 cups popped popcorn
1 1/2 cups lightly salted peanuts
1/2 cup unsalted butter
1/2 cup golden syrup
1 teaspoon fine sea salt
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Coat a rimmed baking sheet with cooking spray and set aside.
2. Pop up 12 cups of popcorn -- I used 1/3 cup white corn kernels in my air popcorn popper. Pour the popped popcorn into a large bowl and stir in the peanuts.
3. In a medium sauce pot, melt the butter over medium heat. Stir in the brown sugar and golden syrup. Add in the salt and stir to combine.
4. Bring the mixture to a boil, stirring constantly. Once the mixture begins to boil, let it continue boiling for five minutes without stirring.
5. Remove the sugar mixture from the heat and stir in the baking soda and vanilla extract.
6. Pour the caramel over the popcorn and peanuts in the large bowl. Stir to combine, then turn the contents out onto the greased baking sheet.
7. Bake for 30 minutes in the oven, stirring after 15 minutes.
8. Remove from the oven, allow to cool completely, and store in an airtight container. (If you can handle not eating the whole panful of caramel corn in one sitting!)
makes 8+ servings
12 cups popped popcorn
1 1/2 cups lightly salted peanuts
1/2 cup unsalted butter
1/2 cup golden syrup
1 teaspoon fine sea salt
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Coat a rimmed baking sheet with cooking spray and set aside.
2. Pop up 12 cups of popcorn -- I used 1/3 cup white corn kernels in my air popcorn popper. Pour the popped popcorn into a large bowl and stir in the peanuts.
3. In a medium sauce pot, melt the butter over medium heat. Stir in the brown sugar and golden syrup. Add in the salt and stir to combine.
4. Bring the mixture to a boil, stirring constantly. Once the mixture begins to boil, let it continue boiling for five minutes without stirring.
5. Remove the sugar mixture from the heat and stir in the baking soda and vanilla extract.
6. Pour the caramel over the popcorn and peanuts in the large bowl. Stir to combine, then turn the contents out onto the greased baking sheet.
7. Bake for 30 minutes in the oven, stirring after 15 minutes.
8. Remove from the oven, allow to cool completely, and store in an airtight container. (If you can handle not eating the whole panful of caramel corn in one sitting!)
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