Honest to goodness caramel popcorn

Posted by Dana McMahan on February 22, 2008

One of my favorite memories as a kid is begging my grandpa to make popcorn. I’m old enough that this did *not* mean microwave popcorn. This means my grandpa got down his bottle of popcorn (from his own garden, no less) and popped it up on the stove. The sizzle, pop-pop-popping and incomparable aroma of the bursting kernels was a happy torment as I waited impatiently to receive my heaping bowl, drenched (of course) in butter. Movie theater popcorn, and certainly microwave popcorn, bears no relationship to this timeless snack.

With news stories today churning around lethal “popcorn lung” among popcorn factory workers, and the recent lung disease report from a two-bag-a-day consumer, maybe it’s time to go back to the old fashioned way. You know, shaking a heavy pan for several minutes while you inhale harmless, chemical free steam.

And if you’re going to the trouble of making popcorn, you may as well really make it worth your while and top it with caramel. (Not that high fructose corn syrup stuff out of a jar, either)

First make your popcorn.

You’ll need:
• 2 tablespoons vegetable oil
• 1/2 cup popping corn
• salt to taste
Place the oil in the bottom of a deep saucepan (at least 6 quarts

Turn your heat to medium. Add three kernels. When they pop your oil is ready.

Add the corn kernels and cover the pot. Lift and shake the pot frequently. This will help keep your popcorn from burning.

When the popping stops (about five minutes), remove the pot from the stove.

Now make your caramel

I won’t lie. It’s not easy. And it takes some practice. But the good news is you’ll feel like you burn so many calories shaking the popcorn pan and stirring the caramel that you can really indulge in the finished product.

Before you start, see David Lebowitz’s Ten Tips For Making Caramel.

And How To Make The Perfect Caramel complete with photos.

Here’s the quick run-through.

First, be very, very careful. Liquid sugar is hotter than boiling water. I have learned this through painful experience. No matter how tempted you are, do not stick your finger in the liquid sugar. And definitely don’t lick your finger if you do!

Use your heaviest saucepan, 2 or 3 quart in size, and wear oven mitts.

Have:
1 cup of sugar, 6 Tbsp butter and 1/2 cup heavy whipping cream plus a wooden spoon and a whisk
ready to go.

Heat sugar on pretty high heat. As the sugar melts (it will feel like this part takes a while), stir slowly with a wooden spoon.

As soon as the sugar is completely melted (it will be liquid, a dark amber in color), add the butter to the pan. Whisk until butter has melted.

Remove pan from heat, stand as far back as you can and add the cream. It’s going to foam rather alarmingly.

Whisk until smooth and pour into a glass jar to cool a bit.

Now the magic moment. Dish up your fresh popcorn and drizzle it generously with your caramel. Enjoy!

TAGS: Caramel, Popcorn
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[ READER COMMENTS ]

1

Val said:

And don't forget the all day popcorn balls that he use to make. ( that is what some of the neighborhood kids use to call them.)Yum.Yum!!!!!

Posted at 12:35 AM, on February 23 2008

Honest to goodness caramel popcorn

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