|
Caramel Corn:
Preheat the oven to 120 degrees F (49 degrees C) and place the oven rack in the
center of the oven. Pop the corn and place in a large stainless steel bowl that
has been lightly buttered or sprayed with a non stick cooking spray. Place the
bowl, with the popcorn, in the oven (this will keep the popcorn warm).
In a large heavy
bottomed saucepan, stir together the sugars, corn syrup, and water. Place the
saucepan over medium heat and bring to a boil, stirring occasionally. Once the
mixture boils, cover, and boil the mixture for about one to two minutes. (This
allows steam to form which then condenses and washes off any sugar crystals that
have attached themselves to the sides of the saucepan.) Uncover the saucepan and
clamp a candy thermometer to the side of the saucepan. Boil the mixture over
medium heat, stirring occasionally, until the temperature reaches the soft ball
stage, 240 degrees F (116 degrees C). At this point, stir in the butter.
Continue to cook the caramel, stirring occasionally, until the temperature
reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the
sides of the pan, with a heatproof pastry brush that has been dipped in warm
water, to remove any sugar crystals that may have formed on the sides of the
saucepan.)
Then remove the
saucepan from the heat and carefully stir in the salt and baking soda. (The caramel will
foam up when you add the baking soda so be very careful.) Pour the caramel over
the popcorn and toss, with two heatproof spatulas or wooden spoons (not your
fingers), to evenly coat the popcorn. The caramel corn will be in large clumps
so spread the caramel corn onto a large sheet of aluminum foil. Then, while the
caramel corn is still hot, separate it into bite-size pieces, with two forks or
by wearing heatproof gloves. Cool completely and then store in an airtight
container, at room temperature, for about 10 days.
Makes about 8
servings.
|
