Tuesday, December 22, 2009

Caramel Corn as I get it done

I've made caramel corn for years, my recipe is simple, but it mutates according to what's in the cupboard and I absolutely adore this years darker mutation.

Caramel corn

Two batches of air popped corn (1 cup unpopped)
1 cup butter, real butter from cows!
1 cup white sugar, could use raw sugar or brown sugar

1 cup succanat/rapadura
1/2 cup black strap molasses
1/2 cup honey
1 tsp salt
1 tsp soda
2 tsp real vanilla
Grease two cookie sheets, grease the REALLY large bowl/canner that the popcorn is going to be mixed in and also the cup to measure the syrups.
 Put the sugars, butter, syrups and salt into a large pot and heat at medium heat, stirring until it boils. Boil for five minutes, turn off heat, add vanilla and sprinkle soda over the top. Stir quickly! It will boil up and thicken. Dump over popcorn and mix. Divide gooey popcorn mess between greased cookie sheets. Bake on the same rack at 250degrees for 20 minutes. Take out sheets out of the oven, remix popcorn, turning it over. Put the sheets back in the oven for another 20 minutes. Take out, stir and cool. When cool, bag and keep dry.

Not as sweet as commercial popcorn but very flavorful.


  1. Tammy, this is not a fussy recipe, any combination of sugars and syrups will do it. At least I've never had a failure over the years. Give it a try come January and let me know.