Caramel Corn

I love popcorn. In fact it is probably my favorite food. I love all kinds of popcorn, salty, buttery, spicy, sweet. Growing up a real popcorn treat came every summer on the Ocean City Boardwalk (that's Ocean City, NJ, not the other one). With Johnson's Popcorn. It was, is, and always will be the best caramel popcorn around. You can't go to the boardwalk without getting a giant bucket or two. I have to say though, my version came pretty close. My mom swore it tasted just like Johnson's Popcorn (although she is probably a little biased). The best part about this wonderful treat is it lasts awhile, if you store it in an airtight container. Mine was still tasty and crisp for about 2 weeks after I made it. It's super easy to make, and for some reason people will be ridiculously impressed that you made it. It makes a great party or game day snack. So cook up a big batch of delicious caramel corn for everyone to enjoy, but don't forget to save some for later.



Caramel Corn:
1/3 cup of popcorn kernals
Vegetable oil
1 cup brown sugar
1/4 corn syrup
3 tbsp of salted butter
3 tbsp of unsalted butter
1 tbsp of water
1/2 tsp of salt
1/2 tsp of baking soda

Pre-heat the oven to 250 degrees. Coat the bottom of a large pot with vegetable oil over high heat. Add the kernels and pop, covered, until the popcorn is hitting the lid, and you no longer hear the popcorn popping. Line a baking sheet with parchment paper and grease or Pam it. Pour dump the popcorn onto the sheet, removing all un-popped and partially popped pieces. In a small pot, combine sugar, corn syrup, water and butter. Bring to a boil and reduce to a simmer, continue cooking until it's a lovely golden brown and smells like caramel. Turn off heat and stir in the baking soda. In pour about a third of the mixture over the popcorn and toss with spoons, or your hand to combine (careful, the caramel is hot). Repeat this 2 more times until all the caramel is incorporated and the popcorn is coated evenly. Put the tray of popcorn in the oven and bake for about an hour, stirring every 15 to 20 minutes. Let cool slightly before serving, or putting in an air tight container for storage. (Adapted from Brown Eyed Baker)



Happy Eating.