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Popcorn: Ceiba Caramel Corn




Source of Recipe


David Gaus


Recipe Introduction


First made famous at the Washington D.C. Latin-American restaurant Ceiba, this recipe for caramel corn sneaks in a handful of lightly toasted almonds for extra flavor. To make prep time easy, follow one of our online reviewer's advice and set two timers�one every ten minutes to remind you to stir, and one for an hour, so you'll know when the treat is done.




List of Ingredients




6 tablespoons unsalted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1/2 cup (2 oz.) sliced almonds, lightly toasted
12 cups popped popcorn (2 bags popped)


Recipe



1. Preheat oven to 250�.

2. Combine first 5 ingredients in a small saucepan, and cook over medium heat, stirring until sugar dissolves. Bring to a boil; cook, without stirring, 8 minutes or until sugar reaches 260� on a candy thermometer. Remove from heat; quickly stir in baking soda and vanilla. Pour hot caramel over popcorn, add almonds, and quickly coat popcorn.

3. Spread popcorn mixture on lightly greased baking sheets. Bake at 250� for 1 hour, stirring every 10 minutes. Remove from oven, and let cool. Store in airtight containers.

YIELD: 12 Cups