Caramel Corn {revisited}

There is an ongoing battle in my house about how caramel is pronounced. Do you say ‘care-a-mel’ or ‘carm-le/car-mel’? However you pronounce it, let’s agree that this is a super tasty snack. I have fond memories of ripping open a box of Cracker Jack, hunting for the prize and then of course devouring the contents of the box. My favorite part is absolutely the peanuts, there should be triple the amount that’s typically in a box.

Since it’s baseball season, I felt it necessary to make this again. Maybe you missed it the first go-round. If you love caramel corn (aka Cracker Jack… deliciousness in a box) then you have absolutely got to make this. Not in a month, not in a week… right now. Run to the store for supplies and whip this up to enjoy while you watch your favorite team…hopefully that’s the Red Sox. ;)

A homemade version of your favorite baseball snack, freshly popped popcorn and roasted peanuts coated in a quick caramel sauce.

*If you’re anything like me and seriously love the caramel coated peanuts, double or even triple the amount of peanuts listed below.

Caramel Corn

Ingredients:

3 tbsp vegetable oil
1/2 C popping corn
1 C dry roasted peanuts
2 tsp salt
1/2 C butter
1 C brown sugar
1/2 C corn syrup
1/2 tsp vanilla
1/2 tsp baking soda

Directions:

Preheat oven to 250 degrees. Prepare two large baking sheets with parchment paper, set aside.

In a large stockpot over medium/low heat, add vegetable oil, popping corn and salt. Cover. When popping begins, keep your pan moving. Replace the lid with a splatter screen if desired. When popping slows down, remove from heat and divide popped corn among two large bowls. Divide peanuts between the two bowls. Set aside.

In a double boiler over simmering water, melt butter. Add in brown sugar and corn syrup. When mixture is combined well, add vanilla and baking soda. Remove from heat.

Immediately pour half of the caramel mixture over one bowl of popcorn and peanuts. Toss to coat well. Transfer to a parchment lined baking sheet. Spread out well. Repeat with remaining caramel sauce and second bowl.

Bake at 250 degrees for 1 hour, tossing every 15-20 minutes. At 1 hour, remove from oven. Break apart as needed, transfer to an airtight container for storage.


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16 Responses to “Caramel Corn {revisited}”

  1. #
    1
    Julie @ Table for Two — April 11, 2012 at 8:48 am

    this looks really good!! just like out of a popcorn shop! i say caramel both ways..depends on what i tag it in front of. if it’s a caramel macchiato, i say “car-mull” but if it’s like caramel candies, i say “care-a-mell” haha weird, eh?

  2. #
    2
    Gina @ Running to the Kitchen — April 11, 2012 at 10:45 am

    car-A-mel! I grew up next to a town called Carmel, no A in the middle so caramel naturally got pronounced with the A otherwise they would’ve sounded the same and that would be confusing…probably like this sentence is.
    Anyway…delicious, however you say it!

  3. #
    3
    amy @ fearless homemaker — April 11, 2012 at 10:51 am

    looks awesome! i’v never tried making caramel corn but i totally should. oh, and i call it care-a-mel. =)

  4. #
    4
    Katrina @ In Katrina's Kitchen — April 11, 2012 at 12:05 pm

    mmm looks perfect! Yes let’s double the peanuts!

  5. #
    5
    Cassie — April 11, 2012 at 12:22 pm

    I say car-mel. Either way, it’s perfect for popcorn. I have a similar recipe that has cashews. Love it!

  6. #
    6
    Erin @ Dinners, Dishes, and Desserts — April 11, 2012 at 4:58 pm

    I have not had car-mel corn in years! This looks wonderful, really need to make it now!

  7. #
    7
    Tracey — April 11, 2012 at 9:54 pm

    I say car-a-mel, which I realize was not one of the options :) Anyway, this looks delicious! If the Red Sox ever get their act together and start making their games worth watching I’ll have to make some!

  8. #
    8
    Chung-Ah | Damn Delicious — April 12, 2012 at 3:18 am

    Yum! I love “care-amel” corn. But these babies are incredibly addictive – I have to learn how to portion control when I make these!

  9. #
    9
    Georgia @ The Comfort of Cooking — April 12, 2012 at 11:47 am

    My first caramel corn experience was a total disaster, but I would love to try your variation here – it looks irresistible! I also pronounce it “care-a-mel”, and I can’t help but not understand why someone would pronounce it any other way, haha! :) Thanks for sharing your recipe.

  10. #
    10
    Liz — April 12, 2012 at 4:23 pm

    I say car-mel….and I adore carmel corn. I will only make it when I have company or I would eat the whole batch myself! Yours looks wonderful!

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    11
    myfudo — April 13, 2012 at 3:06 am

    I’d say per-fect! Perfect! I just love car-a-mel!

  12. #
    12
    Baker Street — April 13, 2012 at 6:13 am

    Oh yes! I do have to make this. LOVE Caramel in any form and corn is no exception.

  13. #
    13
    Baking Serendipity — April 14, 2012 at 12:08 am

    We say carmel…but would eat this regardless of how it should be pronounced :) Love it!

  14. #
    14
    amanda @ fake ginger — April 14, 2012 at 3:40 pm

    I need to learn how to pop popcorn! This looks so good – perfect for baseball!

  15. #
    15
    Megan {Country Cleaver} — April 16, 2012 at 12:22 pm

    I’m a car-mel corn lover – and Cracker Jacks are Totally the epitome of Baseball food. That and soft pretzels…
    I’m so making this. Annnddd, saved/Pinned.

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    16
    Tracy — April 19, 2012 at 1:00 pm

    I think I usually pronounce it “car-mel” hehe. These look so good, although I would have to leave out your favorite part since I’m allergic to peanuts. I don’t think I’ll miss them, though! ;-)

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