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Caramel Popcorn

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Caramel popcorn is one of the tastiest and popular ways to enjoy popped corn, but to enjoy this confection one must first make caramel. Caramel, like any sugared candy, can be difficult to make. When the mixture is ready it has to be applied to the popped corn immediately or it will not be workable or worse it will burn.

To make caramel popcorn a confectioner needs brown sugar, butter, corn syrup, vanilla and baking soda for the caramel, and unseasoned popcorn. Buttered or flavored corns do not make good caramel corn. The sugar, butter and corn syrup can be combined in a pot and brought to a boil while constantly stirring. When sugar is involved any mixture should be constantly stirred. This mixture needs to be heated to 250 degrees F.

The next step in making caramel popcorn is to turn the heat off and add the vanilla and baking soda. Remember to constantly stir even after the heat is off but be careful, the vanilla and baking soda will steam and foam. Quickly add the popcorn once the ingredients are mixed well and are still malleable. Stir the popcorn around to get it evenly coated and then put it onto a non-stick baking sheet. Put the corn in the oven at 250 for 30 minutes and let cool when done. Once cool it is ready to eat, crisp and crunchy.