Caramel corn!

Yesterday was a banner day for me in the kitchen. I made caramel and I didn’t ruin any pots and pans and I didn’t burn myself. I’m so pleased! It’s my first successful sugar-cooking experiment. Woop woop!

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I started with one full-size bag of butter-flavored, low-fat microwave popcorn, a bag of raw peanuts left over from Sparks’ mole sauce experiment earlier this summer, and this caramel corn recipe. I followed the caramel instructions exactly, except that because I was already working with seasoned, butter-flavored popcorn, I omitted the salt.

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Butter, sugar, Karo. Sparks likes Karo on his waffles and pancakes, so we always have it in the house. He’s just keeping it real, yo.

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Once the sauce started forming bubbles, I turned the heat down to medium-low. Melted sugar holds so much residual heat that it takes almost nothing to keep it going. I stood by the stove and I watched it for the whole five minutes. Because bad things happen when I don’t watch the stove (right, sweetie?)

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When the sauce was finished, I poured it over the popcorn, added peanuts, and baked for 20 minutes, stirring once in the middle and once at the end. And voila! Tasty, tasty caramel corn.

I am equal parts proud of myself… and ashamed of myself. Oh well. There was a time in my childhood when my dad would make this, so I can tell myself that it’s for old time’s sake.

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3 thoughts on “Caramel corn!

  1. Homemade caramel corn is the bomb-diggity! Sometimes I’ll add some chile powder (the unadulterated kind with no added spices) with cinnamon for a spicy version and I also love to make “cinnabon” caramel corn by adding cinnamon to the caramel after cooking drizzling the caramel corn with white chocolate.

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