Sooo I was in "go" mode a few weeks ago, researching all manner of autumn yumminess, when I came across a caramel corn recipe by Paula Deen on the Food Network's website. Ok seriously, all I needed to see was the name of that queen of southern cooking and I knew if I could overcome my fears of caramel, it could prove to be my new favorite food of the decade. I layed out the few but ridiculouly good ingredients, along with several different pans and utensils, much like a soldier or samurai might do with their weapons when gearing up for war. I can't identify the origination of my fear of caramel as it seems like I've had it since birth. In any event, the time had come.
As much as I'd love to give you the dramatic play-by-play I fear it's too early in our blogger/bloggee relationship to get that melodramatic. I'll leave that for a few entries down the road. Let me just tell you that I overcame the fear, won the battle (it wasn't hard at all) and fell in love (i.e. made 3 batches). Below is BOTH the recipe (which amended since I combined this with another recipe) and a picture of my new obsession swaddled lovingly in cellophane bags as shower favors for one of my favorite peeps. Let me know if you make this and we can talk shop!
Quick warning/disclaimer: If you make this, there is no turning back. You will become addicted and a support group should be located immediately. Also, anyone else you deem worthy to share with will also become addicted to both the yumminess and you as the supplier :)
"crack"amel corn
Serves: 8 servings
ingredients
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda (I only did a 1/2 tsp)
1 teaspoon vanilla (see #4 in battle notes below)
5 quarts of popcorn (Paula's recipe calls for 8 but I used less per another recipe's instructions)
directions
Preheat oven to 200 degrees F.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda (and vanilla). Stir well. Pour over (5 or) 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
couple of battle notes:
1) I only baked for 30 minutes since my oven tends to run hot and the caramel was turning a fantastic dark amber color by then.
2) I did not spread on waxed paper, but returned to large roasting pan I originally mixed it all in--perhaps the waxed paper would have been a good call, I don't know.
3) I divided each batch between 2 large jelly roll-sized baking pans for baking and alternated racks at the 15 minute increments.
4) I added a teaspoon of vanilla at the same time as the baking soda per another recipe's instructions.
5) After reading some reviews, I went with the suggestion of a certifiable "popcorn master" who said to use buttered microwave popcorn for best results.
Anonymous | November 18, 2010 at 6:08 PM
All I know is I want some of that crackamel corn! Will you make some for your ole mom if I promise not to take you on any straight uphill hikes?? :)
tons of lv~
ma
Jessica West Judkins | November 19, 2010 at 8:27 AM
Geri it is like Crack! After the babyshower I had tons of it and I think it cracked out little Judah :-)
ha ha ha