Tuesday, October 09, 2012

Caramel Corn From Scratch

An easy sweet treat Carmel Corn from Scratch.

Caramel Corn From Scratch with step by step instructions with photos. So good!
I've had caramel on the brain. Caramel Corn, Caramel Apples, Caramel Cheesecake, and of course Caramel in my coffee. It must be a sign of Fall or Autumn or whatever you're in the mood to call it. I've succumbed, totally given up to the temptations of caramel and I'm enjoying every last bit of caramelly goodness.. 
I had made this as a special treat for our families movie night. I love the combination of the salty sweet caramel smothered over the popcorn, we added pecans to ours and thought about drizzling with chocolate this time but it was just too dang good to take this mix any further and we also weren't in the mood to wait for the chocolate to harden. Temptation won and we enjoyed it just the way it was.


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Heat sugar, corn syrup and water in a large saucepan fitted with a candy thermometer ( I know the picture of the thermometer is missing but I used one I promise) over medium-high heat. Do not stir, swirl the pan if needed. Meanwhile heat cream, butter, and sea salt over medium heat in a small saucepan until butter melts.
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Cook until sugar becomes a caramel brown color.
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Slowly drizzle in the warmed cream mixture while stirring. Make sure to go slow as caramel will bubble up. Use a thermometer and cook to 245 degrees.
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Remove from heat and add vanilla.
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Toss 12 cups plain popped popcorn and 1 1/2 cups nuts (optional) with caramel. Divide evenly between 2 cookie sheets covered with parchment or silpat. Cook in a 275 degree oven for 45 minutes.
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Remove from oven and allow to cool. Break into bite size pieces.






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Caramel Corn

Recipe by Serena Bakes Simply From Scratch
Caramel-Corn-From-Scratch.jpg
Prep time: PT20M
Cook time: PT45M
Total time: PT1H5M
Yield: 12 servings
Ingredients
  • 12 cups Plain Popped Popcorn
  • 1 1/2 cups Nuts (Optional) I Used Pecans
  • 1 1/2 cups Sugar
  • 1/4 cup Corn Syrup
  • 1/4 cup Water
  • 3/4 cup Heavy Cream
  • 5 tablespoons Butter
  • 3/4 teaspoon Sea Salt
  • 1 teaspoon Vanilla
Cooking Directions
  1. Preheat oven to 275 degrees. Prepare 2 baking sheets covered with parchment paper and set aside.
  2. In a large saucepan with a candy thermometer combine sugar, corn syrup and water. Heat over medium-high heat. DO NOT STIR. Only swirl the pan if needed. Until sugar becomes a caramel brown color.
  3. Meanwhile combine cream, butter and sea salt. Heat over medium heat until butter is melted.
  4. When sugar is a caramel brown color slowly drizzle in the cream mixture while stirring. Be careful as the sugar will bubble up as the cream is added. That is why it's important to go slow. Cook until mixture reaches 245 degrees.
  5. Remove from heat and stir in vanilla.
  6. In a large bowl combine popcorn and nuts (if using). Slowly drizzle caramel over the top of popcorn while stirring. This is a great time to have someone help. Be careful not to get caramel on the skin it's HOT.
  7. Divide caramel covered popcorn evenly between the 2 baking sheets and place into preheated oven.
  8. Bake for 45 minutes.
  9. Remove from oven and allow to cool.
  10. Break into bite size pieces and enjoy.

16 comments:

  1. Serena This caramel pop corn looks delicious, I will try to make for the game day. awesome recipe.

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  2. Yum, that looks so good! I like the idea of chocolate on it too, but I can see how it would be hard to wait that long.

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  3. My mouth is seriously watering!!! I LOVE caramel corn, and I've been craving it the past couple of weeks. I need to make this recipe soon for the family!
    Blessings,
    Leslie

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  4. Ahhh yum! I've got so much popping corn at home, i think this is in order!

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  5. I sometimes buy goumet caramel popcorn, but it's expensive. This not only a better value; but also fresh and with good ingredients.
    I'm never buying caramel popcorn again.

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  6. I've never tried to make caramel corn before - it's on my list to make this weekend!

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  7. Oh super yum! It's probably so much cheaper to make at home too - I always get suckered in by the caramel corn people at my local market that make it in the giant skillet thing. This seems like the perfect snack to set out at my next big family dinner.

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  8. I've been super obsessed with caramel corn lately… this is dangerous!

    Christina
    www.foodiewithalife.com

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  9. I HAVE to pin this! I loved stopping by:) Thanks for linking up To Whimsy Wednesday!

    Kelly,
    Smart! School {House}
    www.smartschoolhouse.com

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  10. Oh, I had to pin this & the caramel apples they both = autumn! Thanks for sharing the recipes.

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  11. Wow this looks sensational Serena. I just might have to pop down to the supermarket to get the ingredients so I can make it today. Love your blog and your photography, not to mention your recipes.
    Cheers

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  12. Looks delicious! Did you use brown sugar or white sugar?

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  13. Looks delicious! Did you use brown sugar or white sugar?

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  14. Hi Serena, looks delicious. I am so cooking this today. Can you tell me if the temperature is celsius or farenheit? Thanks

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    Replies
    1. Hi Lisa,
      The recipe is in farenheit. I hope you enjoy it!

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