For those of you who tuned in on Wednesday, you will know that the first time I tried to make a bit of Caramel Corn was an utter failure. If you’ve never made a caramel coated mess before either, I will tell you what happened. I burned it. Well, not all of it just the caramel.
This was so sad!
So what can we take away from this little disaster?
Well, I think we’ve learned that Caramel is a bit of a princess and if you overcook it, even a bit, it becomes bitter. So, to recap, don’t overcook Caramel, just don’t do it. (To find out more about making perfect caramel visit author and baker, David Leovtiz’s blog at www.davidlebovitz.com.)
Okay, so now we come to the happiness! In my research to find out how I ruined my Corn, I came across this blog and found in its author a kindred spirit…you can check out his blog here.
And here is his delightful remedy to the Caramel Corn Blues…
Craft’s Caramel Popcorn
[Makes 8 Cups.]
1 to 2 Tbs peanut oil
1/2 cup popcorn kernels
2 cups sugar
2 Tbs unsalted butter
1 Tbs kosher salt
1 tsp baking soda
Heat the oil over medium-high heat in a lidded pot. Add the popcorn and cook, shaking the pan frequently, until the popcorn stops popping (I pop mine in an air popper). Transfer the popcorn to a very large oiled bowl.
Place the sugar in a large saucepan and dampen with about 2 Tbs water (enough so the mixture looks like damp sand). Add the butter and salt and heat over high, swirling occasionally, until the sugar is melted and the caramel is amber. Remove the pan from the heat and stir in the baking soda.
Pour the hot caramel over the popcorn and carefully stir with a heat-proof spatula until the caramel is evenly distributed and beginning to cool. Cool to room temperature, stirring occasionally, then serve or store in a covered container.
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