Salted Caramel Crack Corn

“My trip’s been cancelled”, I reported dejectedly to my son. Israel has extended its closure to all foreign travelers for another ten days and my greatly anticipated plans for reunions with friends, exploring the country from north to south, and visiting holy sites, evaporated with the disappointing news. “Mom, I think it’s time for some caramel corn”, Sonny opined. Smart boy. Caramel corn can assuage many of life’s small disappointments, at least temporarily. Trip to Israel is cancelled…caramel corn. Ineligible for a third (?!) vaccine… caramel corn. Everyone forgets your birthday…you got it, caramel corn. Everyone remembers your birthday…caramel corn.

Salted Caramel Crack Corn

The secret to crunchy, light caramel corn that isn’t sticky or gummy is baking soda. Baking soda reacts with the acidic caramel and produces tiny air bubbles that make the caramel easy to toss with the popcorn and results in a final product that is delicately crisp and not hard. A generous amount of caramel coats every last kernel of corn and bakes up into salty-sweet, sugary bliss. This recipe for salted caramel corn is from culinary genius, Bonnie Stern, first published in the National Post. In theory, this caramel corn can last for weeks stored in an airtight container, but who are we kidding.

Assemble your ingredients. This recipe calls for 8 cups of popcorn. I make popcorn the old-fashioned way in a pot with oil. I use 2 tablespoons of oil for 1/2 cup of popcorn kernels. It makes twice as much popcorn as I need for this recipe but that’s never a problem.

Preheat the oven to 275 F. Line a large baking sheet with parchment paper. Measure out 8 cups of popcorn into a large bowl. Melt the butter in a 3-quart saucepan. Add the brown sugar and corn syrup and heat the mixture over medium-high heat until it comes to a boil. Allow the mixture to boil for 2 minutes, stirring constantly. (The temperature of the mixture on an instant read thermometer is 245 F. at this point). Remove the saucepan from the heat. Add the salt, baking soda and vanilla. The mixture will foam up. Stir the caramel into the popcorn, mixing with a wooden spoon to coat the popcorn generously and thoroughly. Spread the popcorn onto the prepared baking sheet.

Bake the popcorn on the middle rack of the preheated oven for 30 minutes, stirring the mixture every 10 minutes. Remove the popcorn from the oven and allow it to cool. Break up the larger chunks of caramel corn when cool and enjoy!

Print Recipe

Salted Caramel Crack Corn

Appetizers and Snacks

By Bonnie Stern – Serves: 8 (hah!)

Prep Time: 5 minutes – Cooking Time: 5 + 30 minutes – Total Time: 40 minutes

Buttery, salty-sweet, sugary bliss.

Ingredients

• For popcorn
• 2 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• For caramel
• 1 cup (213 g) light brown sugar
• 1/2 cup butter
• 1/4 cup (78 g) corn syrup
• 1/2 teaspoon baking soda
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup salted roasted peanuts (optional)

Instructions

1

Heat oven to 275 degrees F. and line a large rimmed baking sheet with parchment paper.

2

In a large pot with a tight-fitting lid, heat the oil and 3 popcorn kernels over medium-high with the lid on top. When the kernels pop, add the remaining kernels to the pot, lower the heat to medium. Cook, shaking the pot occasionally, until the popping stops. Pour the popcorn into a large bowl. You will have twice as much popcorn as you need for this recipe. Enjoy! Measure out 8 cups of popcorn and set it aside. Add 1/2 cup of roasted salted peanuts if you choose. Be careful to discard any unpopped kernels.

3

In a 3-quart saucepan melt the 1/2 cup of butter over medium heat. Add the brown sugar and corn syrup. Continue cooking, stirring constantly for 2 minutes or until the mixture reaches 240 degrees on an instant-read thermometer. Remove the pot from the heat, and stir in the salt, vanilla and baking soda. (The mixture may foam.)

4

Immediately pour the hot syrup over the popcorn and use a spatula or wooden spoon to mix it well. Scrape the popcorn onto the prepared baking sheet in one layer. Bake for 30-40 minutes, stirring the mixture every 10 minutes.

5

Remove the pan from the oven and allow the popcorn to cool.

Notes

Gilding the lily: Drizzle the cooled caramel corn with 4 oz. of melted bitter sweet chocolate and allow it to set in the refrigerator for 1/2 an hour before enjoying. If you like Cracker Jack, add 1/2 cup of roasted, salted peanuts to the bowl of popped corn before pouring on the caramel.  If you prefer less golden caramel corn, bake at 200 F. (instead of 275 F.) for 1 hour, stirring every 15 minutes. Cool before enjoying.