Dec 15, 2012
Classic Caramel Corn
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips. This recipe first appeared in our Jan/Feb 2013 issue along with our article Caramel Corn.
Credit: Todd Coleman
MAKES ABOUT 8 CUPS
½ tsp. canola oil
½ cup popcorn kernels
1 cup unsalted butter, plus more for greasing
2 cups light brown sugar
½ cup light corn syrup
¼ tsp. cream of tartar
1 tsp. sea salt, plus more to taste
1 tsp. vanilla extract
Heat oven to 250°. Heat oil in an 8-qt. saucepan over high heat. Add popcorn, cover and cook, shaking pan, until popping subsides, 6–8 minutes. Let sit 1 minute. Grease a foil-lined baking sheet; cover with popcorn. Combine butter, sugar, syrup, tartar, and salt in a 2-qt. saucepan fitted with a candy thermometer over high heat. Cook, without stirring, until mixture is a dark brown and registers 260°. Remove from heat; stir in vanilla. Pour over popcorn and mix; spread in an even layer. Bake until caramel is soft again, 25–30 minutes. Stir to coat popcorn, season with salt; cool.
This article was first published in Saveur in Issue #153