I confess. I have a love affair with this stuff. It is sweet, crunchy, buttery and addictive! It is my go-to snack when I am having a strong craving for something sweet. There is something so satisfying about that sugary crunch.
About caramel corn
Caramel corn, also called caramel popcorn, is a confection made of popcorn coated with a sugar syrupy that has been cooked to an amber color. The syrup is poured on the popped popcorn and tossed to coat. After baking the concoction, it is cooled and broken into pieces.
A little caramel corn history
The combination of caramel and corn dates back at least as far as the 1890’s. At the 1893 Chicago World’s Fair, Cracker Jack was introduced.
Two German brothers, Frederick and Louis Rueckheim immigrated to the United States and settled in Chicago where they opened a popcorn store in the 1870s. They experimented with different flavors and toppings. Their new concoction, a mix of popcorn, peanuts, and molasses, quickly became a hit.
After someone who sampled the product exclaimed “That’s a crackerjack!”, which at the time meant “of great quality”. The name stuck and in 1896 the brothers registered Cracker Jack ® and began mass producing the snack.
Make a batch yourself
Old Fashioned Caramel Corn Recipe
2 cups brown sugar
1 cup butter
1/2 cup corn syrup (light or dark)
1 teaspoon salt
1/2 teaspoon baking soda
5 quarts popped corn
2 cups peanuts (optional)
Preheat the oven to 250 degrees F
Place the popped popcorn into a large roasting pan, My pan has a non-stick finish but if yours doesn’t, you might want to spray or grease it. Add the peanuts to the popped corn if using. Place in preheated oven to keep warm.
In a saucepan, combine the brown sugar, butter, syrup and salt; bring to a boil over medium heat, stirring enough to blend. Boil for 5 minutes while stirring frequently.
Bake for 1 hour, stirring every 15 minutes. Allow to cool completely, breaking any large clumps. Store in airtight containers or resealable bags.
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