Homemade Caramel Corn Recipe - Why Wait? Make Your Own (Video)

Do you like to go to the movies? I do. And what is the number one thing most people buy when they go to the movies? That's right! Popcorn! I love popcorn. In all kinds of forms and styles. But my favorite of all is Caramel corn. It is simply the best. A combination of sweet and salty. How can yo beat that. And when you add peanuts you have a snack fit for a king, or maybe I should have said Queen.

There is a shop near where I live that sells so many kinds of popcorn that you absolutely can not decide what kind to get when you go in there. Most people have to buy some of several. They even sell little taste packages for those of us that can't decide. It is very fun. Listen to some of these kinds of popcorn flavors that they sell:

• Peppermint popcorn
• chocolate popcorn
• Bacon and eggs popcorn
• whipped cream popcorn
• Tabasco popcorn
• Cinnamon popcorn
• Italian spice popcorn
• Chili popcorn
• Apple popcorn
• and of course, Caramel corn

They make probably about 60 kinds of corn, some bizarre and to me completely unappealing, but they also make a lot of traditional flavors and mixed with all kinds of nuts and candies. I have a blast when I go there.

But the point of this article is that I wanted to be able to have Caramel popcorn without having to drive 45 minutes to be able to go to this shop. So I found a great recipe and a wonderful video that demonstrates it perfectly. It is something that we can all do right in our own kitchens, and it doesn't even take forever to accomplish it.

Ingredients:

popcorn kernels (about 11/2 cups un-popped)

1 cup of brown sugar

¼ cup of maple syrup

½ cup of butter

½ teaspoon of baking soda

½ – 1 teaspoon of salt

Directions:

1. With an air popper or the microwave or on top of the stove in your favorite popcorn popping pan, pop enough corn kernels to fill a very large mixing bowl.
2. In a large sauce pan melt the butter using a low flame. (You want a large sauce pan because when you add the baking soda it really bubbles up and can be frightening, you will feel safe with the extra room to allow it to bubble)
3. Once the butter is melted add the syrup, salt and brown sugar.
4. Bring the mixture to a boil for about 5-6 minutes.
5. Add the baking soda and stir well.
6. Remove from stove and set aside for a few minutes.
7. WARNING: REMEMBER! HOT SUGAR WILL BURN YOU!
8. Pour the caramel mixture over the popped popcorn in the large mixing bowl and make sure that all the popcorn is coated as much as possible. Use wooden spoons to mix the hot sugar and popcorn. Don't burn yourself.
9. Now spread out the coated popcorn on a baking sheet.
10. Bake for 1 hour at 350'.
11. Make sure that you stir up the popcorn on the cookie sheet every 10 or 15 minutes.
12. Remove cookie sheet from oven and set on stove top, pop holder or trivet.
13. Spoon out the popcorn into small bowls. You can also fold wax paper into a cone and secure with a piece of tape to make individual servings of this perfect treat.
14. Enjoy!

Variations:

Now I always add some kind of a nut, usually peanuts to my caramel corn. But I tell you, visiting the popcorn shop has forced me to widen my horizons a time or two. So here are a few ideas of other things you might add to the mix. These items can be added the last 15 minutes of baking or immediately after removing tray as well.

• Chocolate chips
• Butterscotch chips
• Peanuts
• Pecans
• Walnuts
• Toffee chips
• Raisins
• Craisins
• Dried cherries
• M&Ms

I have included a video that shows you a bit of a variation as to how to make the corn. The video does not require you to bake it in the oven. Which actually works well for me. So try it both ways. See what works for you.

Also I like to include the peanuts into my popcorn before I put the cooked sugar mixture over it. Then they are all coated as well. I really love that variation.

The really good thing about the video is that it shows you what I mean about the baking soda causing it to really bubble up when you add it. Remember use the large saucepan so it doesn't frighten you. It does me anyway, even though I know it is coming. But at least you are safe with a big enough pan.

I hope you make some soon and really enjoy it.