Caramel and I don't get along. We got in a fight one time. Let's just say I didnt win.
I'm fairly accident prone and an utter disaster in the kitchen (ingredients flying everywhere... flour in my hair). You can probably imagine when I make caramel, it also ends up everywhere, although it isn't as forgiving as flour when you get it on your skin.
I probably eat popcorn almost every day. It is one of my favourite snacks- especially as an accompaniment to movies... and I love watching movies.
I found a recipe for caramel corn a while back and decided that although im not the biggest fan of caramel itself, that if there was popcorn involved, I would definitely be good with it.
Was I ever right. AND I didn't even burn myself. Mara:1 Caramel: 0.
Since obviously I enjoy making things a bit healthier, I just simply used less caramel on my caramel corn. You keep the flavour but less sugar and butter.
Delicious. Go make some. Don't take my word for it.
Recipe: Caramel Corn
Serves 4
Ingredients:
1 cup of popcorn, popped
1/4 cup margarine
1/4 cup butter
3 tbsp maple syrup or agave
3/4 cup light brown sugar
1 tsp salt
1/4 tsp baking soda
1 tsp vanilla
Note: I don't like my caramel corn smothered in caramel. I find that you can get all the flavour with less sugar if you use less caramel - HOWEVER--- don't let me stop you...if you want a more generous dosing of caramel on your caramel corn, double the recipe.
Method:
Pop popcorn. I use a whirly pop, but you can use an air-popper or use a large pot (if using a large pot, place 1 tbsp sunflower oil in a pot, and heat 1 cup of popcorn kernels over medium heat- swirl occasionally but don't lift the lid!). Place popped popcorn in 2 large bowls and set aside.
Preheat oven to 250 degrees F. To make the caramel, heat the butter in a saucepan over medium heat until melted. Add the sugar, corn syrup and salt. Bring the mixture to a boil stirring constantly. Let the caramel boil for 4 minutes without stirring before removing from the heat and stirring in the vanilla and baking soda. The caramel will become frothy.
Pour the caramel sauce over the popcorn in the bowls and toss to coat evenly (I used 2 large spoons). You may not need all of the caramel- just use whichever amount you would like.
Spread the popcorn evenly onto two large baking sheets and bake for 40-50 minutes... Or be lazy like me (I choose not to listen to instructions) and take it out after 30. It turned out fine! Just make sure to stir/toss every 15 minutes. Remove from the oven and let cool slightly before serving.
