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∙ 22 ∙ ∙ 23 ∙
½ cup popcorn kernels
1 packed cup (6 ounces) light brown
sugar
½ cup (1 stick) unsalted butter
1
/3 cup light corn syrup
2 tbsp condensed milk
¼ tsp vanilla extract
Sea salt
Butter
Perfect
caramel corn
Directions:
1.
Pop popcorn kernels using the Deluxe SmartStore
TM
Stirring Popcorn Maker.
2. Place the popcorn in a very large kitchen bowl or pot. (Do not use the Bowl of the
Deluxe SmartStore
TM
Stirring Popcorn Maker)
3. Line a large baking sheet with baking parchment and set aside. Coat a heatproof
Ingredients:
NOTE
: Working with boiling sugar requires great caution. Wear protective oven
gloves. For safety’s sake, make sure the cat, the dog and young children cannot
come into the kitchen while the caramel is cooking.
Makes 4 servings
spatula with cooking spray. If making crisp caramel corn, heat the oven to 300°F.
4. In a medium saucepan, combine the sugar, butter, and corn syrup, and over
medium-high heat bring to a boil, stirring constantly with a wooden spoon.
Add the condensed milk and stir just to combine. Reduce the heat to medium
and boil without stirring until the mixture registers 240-245°F on a candy
thermometer (see note for alternative method), about 4 minutes. Off the heat,
add the vanilla, and 1/
8
tsp salt, standing back as the mixture will splatter.
5. Working VERY CAREFULLY, pour the hot caramel over the popcorn. Stir, digging
the caramel up from the bottom for 2 minutes, until all the corn is evenly coated.
Take care while stirring not to let the hot mixture touch your hand. Turn the
coated popcorn onto the prepared baking sheet and spread it in an even layer.
6. For chewy, slightly sticky caramel corn, cool popcorn for 2 to 4 hours. For crisp
caramel popcorn, bake the popcorn mixture for 20 minutes. Stir, respread the
popcorn, and return to the oven for 20 minutes. Set the baking sheet on a wire
rack and cool completely. The popcorn will crisp as it cools.
7. Crisp Perfect Caramel Corn keeps for 2 days. The chewy kind is best the day it
is made.
8. Alternative method to measure temperature of the caramel: Fill a small bowl
with ice water. Drizzle a small amount of the caramel into the cold water. When it
forms a sticky ball, it has reached 240°F.
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