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Sweet Tooth: Mama’s Mouthwatering Oven Caramel Corn
Mama’s Mouthwatering Oven Carmel Corn
This is a scrumptious little treat that my mom has been making since I was a wee one. Although she does recall that the recipe originally had origins in one of my kid’s magazines—likely Ranger Rick—she has been making it for so many years and added a number of tips/direction expansions to the recipe that I am going to go ahead and attribute it to her. It is terrific to make and give as a gift. Unless they are a sugar or popcorn hater, it is pretty much guaranteed that the recipient will freak out!
Note from Mama: This recipe doubles easily, provided you have the pans to bake it all in. Doubling yields a perfect amount adequate for multiple gift giving. I often make about 1 and 1/2 times this recipe, for a decent amount to munch, as well as share! It never hurts to play with the amount of popped corn versus the brown sugar-butter mixture, to make sure the popcorn is laden with caramel coating to your liking! The original recipe calls for 15 cups of popped corn, but I prefer to cut back on the popped corn.
INGREDIENTS
12 cups air-popped popcorn* (all half pops and un-popped seeds picked out)
1 cup brown sugar, packed
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup unsalted cashews (optional)
1/2 teaspoon baking soda
INSTRUCTIONS
Step One: Heat oven to 250 degrees. Place popped corn in a large, deep baking pan. Mix brown sugar, butter, corn syrup, and salt in a small, but rather deep saucepan. Cook and stir over medium heat until bubbly around the edges. Stir and cook for an additional 5 minutes.
Step Two: Remove from heat and stir in the soda. Stir gently until evenly foamy. Pour slowly over popped corn, using a supple rubber spatula to mix well. Try to ensure even coating of the popped corn.
Step Three: Bake for 1 hour, stirring every 15 minutes to distribute the caramel coating. Allow to cool thoroughly. Store in airtight container/s. (Large Ziplock bags are ideal).
*Mama says: “I have always used air-popped popcorn, but a coworker once made caramel corn with plain microwave popcorn. It was pretty good, but not as awesome as mine, of course!”
Source: A Robot Heart Family Recipe.
Posted on June 29, 2010 with 4 notes ()
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Posted on January 24, 2010 with 5 notes ()
A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
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