Caramel Corn? Don’t Mind If We Do!
Is that the sweet sound of popcorn popping we hear? No? Well, maybe it’s about time to whip up a batch. Today’s National Caramel Popcorn Day, and we don’t intend to let it pass us by without indulging in one of our favorite treats!
When it comes to caramel corn, we think softer is better. It’s not that we don’t like the hard, crunchy coating that traditionally comes on this treat. However, we’ve found that this sticky, sweet caramel corn is easier on our teeth and our stomachs than the crunchier stuff.
Of course, any good batch of caramel corn calls for a bowlful of freshly popped popcorn. You can use your favorite kind of corn for this recipe, but we especially enjoy mushroom popcorn kernels. They pop up light and fluffy into a large mushroom shape that can accommodate lots of the caramel coating. Make about 10 cups of plain popcorn in a pan on the stove or an air popper. Butter and salt aren’t necessary, as the corn will be getting plenty of the good stuff flavoring it later.
Set the bowl of popped corn aside to cool slightly. While it’s cooling, combine 2 cups of packed light brown sugar, 2 sticks of salted butter and 1 cup of light corn syrup or real maple syrup in a saucepan. Cook the mixture over medium-high heat, stirring constantly, until it reaches the consistency of caramel. To test the caramel, drizzle a small amount of the syrup into a glass of ice water. It should form hard threads.
Remove the caramel from the heat and stir in ½ tsp. of pure vanilla extract and ½ tsp of ground cinnamon, if desired. Then slowly stir in one 5 oz. can of sweetened condensed milk. Stir the mixture until it’s smooth, then pour it over the popcorn in a slow, even stream, stopping every now and then to stir the kernels and make sure they’re fully coated. (If desired, you can also mix a cup or two of salted roasted almonds into the mix to give it an extra crunch.)
Spread the caramel corn on wax paper and let it cool for 15 to 20 minutes before munching away. Be sure to store leftovers in an airtight container. (Though, honestly, leftovers are rarely a problem in our house!)
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