I made caramel popcorn! I LOVE caramel popcorn; it’s like Christmas in my mouth! And despite what you may think, it’s perfectly appropriate to have as breakfast. Why? Because it’s packed with good-for-you vitamins and minerals and deliciousness. And if you’re lucky, you can even get a sugar high! I love being on a sugar high! Everything is so much more fun on a sugar high, even Mr. Rogers’ Neighborhood.
All these years I thought popcorn only came in microwavable packets. Turns out you can actually get the kernels and everything. It was surprisingly easy to make. Mostly because I’m a badass cook direction-follower. You give me directions I’ll follow the hell out of them!
The recipe I followed was for 28 servings, but I only did it for a quarter of that, so that’s 7 servings.
- 7 cups plain popped popcorn – about 4 tablespoons of kernels (Click here for directions on how to pop popcorn kernels)
- 1/2 cup dry roasted peanuts (optional, I didn’t use any)
- 1/2 cup brown sugar (did you know that heroine is called brown sugar? If you did, then I’m not talking about that kind of brown sugar. The kind you can put in cake……..you put heroine in cake don’t you?)
- 2 tablespoons light corn syrup (funny thing, I meant to add corn syrup, and accidentally put in Log Cabin’s original syrup instead. Still tastes good.)
- 1/4 teaspoon salt (more or less depending on your desired level of deliciousness)
- 1/4 cup margarine
- 1/8 teaspoon baking soda
- 1/4 teaspoon vanilla extract
(Note: Do not eat caramel while cooking. Do not lick spoon when done either. It WILL burn your tongue. Don’t touch it, don’t lick it, don’t even look at it.)
- Place the popped popcorn into two shallow greased baking pans. You can use roasting pans, jelly roll pans, or disposable roasting pans. If you’re using peanuts, add them now. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t wait too long to stir, the caramel hardens pretty quickly.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely (once again, you will burn your tongue if you taste any), then store in airtight containers or re-sealable bags.
- Enjoy delicious popcorn, and brag to friends about it.