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Jaymes' Caramel Corn




Source of Recipe


Jaymes at eGullet


Recipe Introduction


This is some of the best caramel corn I've ever tried. I made it on a Sunday and it was GONE by Monday night. I would use two of the large disposable turkey roasters to bake this - I used one and wished it had come out a little drier. Also, because you can never have too many nuts, I'll use two cans of nuts next time. This is just so amazingly delicious and easy. Jaymes says, "I use an air popper. This stuff is NEVER around long enough for me to worry about it going stale. I can tell no difference in the final result of this recipe between air-popped and regular oil-popped [although I've never done a side-by-side taste test]. Also, in a pinch - like when I'm in a hurry or the popper is broken - I have made it with those big bags of pre-popped corn that you can buy in supermarkets. I don't think it's quite as good, but darn close and is still promptly and enthusiastically all eaten. The only caveat is that the already-popped stuff is also already salted, so if you use it, be sure to reduce the amount of salt in the recipe. You can add anything to this that suits your fancy, like rum, or cinnamon, or chili powder."



List of Ingredients




6 qts popped corn
1 C butter
2 T molasses [or 100% maple syrup, but I like molasses better]
1/2 C light corn syrup
2 C light brown sugar
1/2-1 t salt (see above)
1/2 t baking soda
1 1/2 t vanilla
1 large pkg pecan halves [or cashews, or peanuts or any nut you like - sometimes I use mixed nuts and it's wonderful]


Recipe



Preheat oven to 250 degrees. Place popcorn in one of the large roasters.

In a heavy saucepan place the butter, molasses, corn syrup, brown sugar and salt. Over low heat, stirring often, bring to a boil. Allow to boil for five minutes and remove from heat. Add the baking soda, vanilla and nuts. Stir well and pour over the popcorn, stirring as much as you can [Jaymes says, " Don't worry about covering every bit of corn perfectly because you're going to have lots more opportunities." Put half of the popcorn into the other roaster. Place in the oven and bake for one hour or so, until the popcorn is evenly coated and golden brown. Toss the popcorn every 10 minutes the first half hour and then once more at the 45 minute mark.

Pour out onto waxed paper or Release foil and allow to cool. Break up and store tightly covered.