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Deluxe Caramel Corn
Fiddle Faddle, Poppycock, Crackerjack, or the original Caramel Corn; each is a commercial version of this treat, which is much better- and way cheaper- made at home. Customize with your own favorite nuts, and don't skimp on the oven toasting; that's the secret to its crunch and its keeping power.
Deluxe Caramel Corn
Way Better Than Crackerjack
Pop 4-6 quarts of your favorite popcorn and place in a large buttered roaster. Preheat oven to 200 degrees, put the popcorn in the oven while you make the syrup.
In a deep pot, stir together constantly while heating, then boil together at a full boil for 5 minutes without stirring:
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 1 cup honey OR corn syrup
Remove syrup from heat, stir in:
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1-2 cups toasted pecans, almond slices or other choice nuts
Syrup will foam high when you add the soda. Stir down and as it cools slightly, pour in a thin stream all over the popcorn. Stir in well with two large spoons or gloved hands, this stuff is HOT*HOT*HOT. Put the well mixed popcorn in its roaster into the oven uncovered, increase temperature to 250 degrees. Stir thoroughly every 15 minutes for 1 hour 15 minutes. Break apart and cool before eating or storing.
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Peanut Butter Caramel Corn
Pop 6 quarts of your favorite popcorn and place in a large roaster. Preheat oven to 250 degrees.
In a deep pot, stir together while heating, then boil together at a full boil for 5 minutes:
- 1/2 butter
- 1 c br sugar
- 1/4 c corn syrup
- 3 T pb
Remove from heat, stir in:
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1-2 cups roasted peanuts
As it cools slightly, pour in a thin stream all over the popcorn. Stir well with two large spoons or gloved hands, this stuff is HOT*HOT*HOT. Put the well mixed roaster into the oven uncovered, stir thoroughly every 15 minutes for 1 hour 15 minutes. Cool before eating or storing.
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Microwave Variation
Make your popcorn by stovetop or microwave, but it needs to be PLAIN, not butter/salt flavor. Get a very big brown paper bag- twice the size of the corn. To make the syrup in the microwave, get a 2 or 3 quart glass casserole, put in the syrup ingredients. Microwave 2 minutes at a time, stir, microwave another 2 minutes, stir, etc until it boils, then microwave 2 minutes longer. HOT*HOT*HOT. Add the nuts, vanilla and baking soda, it will foam, pour over the popcorn in the brown bag, shake and stir. Roll the top closed. Microwave the popcorn for 1 1/2 minutes, then shake the bag for one full minute before opening. Point the bag away from you- it may have steam- open, pour, enjoy.
Microwave style does not keep nearly as well as oven-baked.
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