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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