KC’s Caramel Corn

Prep Time: 15 min | Cook Time: 1 hour
Ingredients
Yield: Serves 6-8
  • 12 C Air-popped Popcorn
  • 1 C Brown Sugar
  • 1/3 C Light Corn Syrup
  • 1/2 t Salt
  • 1/2 C Unsalted Butter
  • Pinch Cream of Tartar
  • 1/2 t Baking Soda
June 17, 2015

Story

We’ve all seen the Pinterest photos of the perfect summer party: blue skies, green grass, adorable little party favors, snazzy drinks, and great food.  We’re here to help in the snacks department, and what summer party (especially the Fourth!) is complete without an American favorite, caramel corn!  We see it at the ballparks, carnivals, waterparks, but sometimes you’re left with a sugary stick-to-your-teeth caramel that won’t go away after chewing the soggy popcorn underneath.

We’ve developed a recipe that leaves a crisp, not overly sweet caramel corn so you can snack without worrying about your next dentist appointment.  And best of all, it’s a simple recipe that takes 10 minutes to prepare and one hour to bake, so you can get other things set up in the meantime.

 

Note: This is just a base recipe, so feel free to add whatever you’d like to dress up your caramel corn: peanuts, m&m’s, coconut,

Method:

To pop the popcorn: place about 2 Tablespoons of popcorn in a brown paper bag, fold over the top, and pop in microwave OR use an air-popper.

Preheat oven to 200 degrees.

Combine the sugar, corn syrup, salt, butter and cream of tartar in a saucepan.  Bring to a boil and stir to make sure all the ingredients are dispersed.  Allow the mixture to boil for 3-5 minutes while you spread the popcorn onto a lined baking sheet.

Remove the caramel from the heat and stir in the baking soda, then drizzle over the popcorn.  Stir the popcorn around on the baking sheet to try and coat as evenly as possible, but take great care not to get the caramel on your skin!

Bake in oven for 1 hour, stirring 2-3 times.  Let cool and enjoy!

 

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Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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