Very Sticky Caramel Corn

Halloween 09 004 From 7th – 9th grade I wanted to be a chef. We were receiving subscriptions to cooking magazines for the first time (Cooks Illustrated and Cooking Light) and I spent my weekends making cinnamon rolls and lemon blueberry pound cake. Erica was my parnter-in-crime: we went to different schools, but every time we were together we baked or cooked some sweet treat.

Sometime during those years my late grandmother Charlotte, who was an excellent seamstress, made me a white chef’s jacket and chef’s hat. I outgrew the small chef’s jacket, but luckily she had made a second chef’s outfit, which eventually found its way to me. For Halloween this year Sam and I decided to indulge our love of cooking and dress up as chefs. Sam is wearing one of the chef’s jackets my grandmother made and we are both wearing hats she made. You can’t see so well in this picture, but I am wearing official chef’s pants with pictures of kitchen utensils that I got from the Culinary Institute of America in New York.

We figured it would be a shame to wear such stylin’ chef’s outfits and not cook in them, so we made a batch of very sticky caramel corn from Marthastewart.com. The caramel corn wasn’t supposed to be as sticky as it was, but we didn’t have enough time to wait for the caramel mixture to reach the hard crack stage (290*f), so we stopped at the hard ball stage (250*f). That said, the recipe below has excellent flavor, though I’m not sure if waiting till the caramel reaches 290*f is realistic; we cooked our caramel for at least 40 minutes. Alternative recipes that I’ve seen simply have you bring the caramel mixture to a boil, pour it over the popcorn and bake in the oven for an hour, stirring every 10 minutes. I’m planning to try another batch of caramel corn this month using this method, so check back for updates!

Caramel and Fleur de Sel Popcorn

Ingredients

Makes 16 cups

  • 1 tablespoon vegetable oil
  • 1/3 cup popcorn kernels
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1 1/4 cups packed light-brown sugar
  • 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • Vegetable-oil cooking spray
  • 1 1/2 teaspoons fleur de sel

Directions

  1. Coat a rimmed baking sheet with cooking spray. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Transfer to a large bowl.
  2. Heat butter, brown sugar, corn syrup, and salt in a saucepan over medium-high heat, stirring until sugar has dissolved and butter has melted. Clip a candy thermometer to side of pan, and cook until mixture reaches 290. Remove from heat, and stir in vanilla and baking soda.
  3. Drizzle syrup evenly over popcorn, and toss to coat. Spread popcorn on prepared baking sheet, and sprinkle with fleur de sel. Let cool completely, then separate popcorn into pieces. Popcorn can be stored in airtight containers for up to 3 days.

Recipe from Marth Stewart Weddings.

6 Thoughts on “Very Sticky Caramel Corn

  1. Samuel Sharaf on November 2, 2009 at 5:41 PM said:

    The best caramel corn i had in years!

  2. Oh I remember those days! Was it really only 7th-9th grade? Remember baking with the American Girl Doll Cookbook? ;) or When we put too much sugar in the chocolate chip cookies? :) Glad you have found a new excellent partner-in-crime!

  3. andrealein on November 3, 2009 at 11:34 PM said:

    Yes! Those were the days! The cooking escapades spanned much longer than 7th-9th grade, but those were the years when I honestly wanted to become a chef. Yep, I remember the one pan chocolate cake from the American Girl cookbook with the powdered sugar frosting and the dirt pudding…aw, good times! I’m thinking of posting those pics from our dinner party, what do you think?

  4. haha That would be hilarious! I’m all for it ;) And remember the time we made chocolate chip cookies with too much sugar :)

    • andrealein on November 11, 2009 at 11:25 PM said:

      Sadly, I do not remember the time we put too much sugar in the chocolate chip cookies. :( Was that at your house or mine and how old were we?

      I’ll work on digging up those photos. ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Post Navigation

- ww4 - price7