Caramel Corn from The Culinary Institute of America

Silver Sentiment Bowl from Pottery Barn, Similar Scoop

Good morning! I have been experimenting this week with things to make for the Super Bowl and to send my family and friend’s for Valentines Day. My family loves caramel corn and although I have a few “go to” recipes including Amish Caramel Corn and my grandmother’s recipe I decided to branch out and try something new. 

At Home

 I made the Caramel Corn recipe in one of my all time favorite cookbooks, Chocolates and Confections At Home with The Culinary Institute of America. If you like truffles, brittles, toffees and other confections than you will love this book as well. 

This caramel corn is so easy and always comes out perfect, all you need is a sauce pan, and a candy thermometer to make the most delicious, buttery caramel corn. 

Candy Corn 

8 oz.(5 qt) popped popcorn

8 oz. ( 1 cup) granulated sugar

4 oz. (1/2 cup) light brown sugar, packed

6 oz. (1/2 cup) light corn syrup

2 oz. (1/4 cup) water

11/2 oz. (3Tbsp) Butter, unsalted, soft

1 Tsp baking soda

1 tsp. salt

Directions

Place the popped popcorn in a large ovenproof bowl then place in a 350F oven.

Clip your candy thermometer to the side of your 2 quart saucepan then combine the sugar, brown sugar, corn syrup, water and 2 tbsp. of the butter. Sir this mixture while cooking to 300F on the candy thermometer. 

Remove the caramel from the heat and stir in the baking soda and the salt, mix well. 

Remove the popcorn from the oven, use and oven mitt. Pour the caramel over the popcorn while stirring with a wooden spoon. 

Continue to mix until the caramel begins to stiffen too much to stir. Then return the bowl to the oven for 10 minutes.

Then remove from the oven and stir again. Repeat until the mixture is well coated. Then add the remaining butter, stir gently to allow the butter to melt and to distribute it. 

Pour the caramel corn onto a clean counter top or a silicon baking mat and separate the individual kernels before the corn hardens. 

Store in an airtight container at room temperature. 

Enjoy!

I don’t know about you but we are bracing for record cold temperatures here and hopefully a little bit of snow. I’m not holding out much hope for the snow but you never know. If you are in the Midwest or in the path of this record cold be very careful you can get frostbite within 5 minutes. 

Have a great day and stay safe and warm. 

Linking to :

Stone Gable

Ducks in a Row

Happiness is Homemade

Between Naps on the Porch

This post contains affiliate links.