The main idea for Eat to the Beat is to share a recipe that reminds you of a song. You can post about it on your own blog, or just send Elly the recipe, photo and description. She will take all of the submissions and publish a full round up on her blog the day of her 5-year anniversary - November 30th. You can click here for more information and full instructions. But, hurry, the deadline is November 27th!
When we hosted the main course for our Progressive Dinner a few weeks ago, I wanted to serve homemade caramel corn as a party favor that also served as place cards at the table. At the last minute, I ditched my plans to make it homemade and decided to buy the caramel corn instead. It turned out very cute, but I was sorry that I offered my guests a store-bought version when homemade is so much better.
At first I thought it was the fault of the original recipe instructions, but during my second attempt, I figured out that I completely miscalculated the amount of popcorn I was using! I had only used 8 cups of popcorn when I should've used more than double that! Doh! My second attempt was perfect. I decided to halve the recipe this time (reflected below) but you can easily double it if you're planning to feed a large crowd.
After my successful attempt, I was even more sorry that I didn't make this for our Progressive Dinner, because it was so much easier than I ever thought it would be. Next time. For sure.
Caramel Corn
Ingredients
- 12 cups popped popcorn (either stove-top or microwave is fine)
- 1 cup brown sugar (light or brown)
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 250 degrees F. Line the bottom and sides of a large roasting pan or two baking sheets with greased foil. Place popcorn in a large heat-proof mixing bowl; set aside.
- Meanwhile, melt the brown sugar, butter, corn syrup and salt in a large saucepan over medium-high heat. Bring to a boil and cook for 5 more minutes, stirring constantly. Remove from the heat and carefully stir in the baking soda and vanilla. Pour over the popcorn and stir to coat.
- Spread the coated popcorn evenly onto the lined roasting pan or baking sheets. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and let cool. It will become crispy within a few minutes out of the oven. Break into chunks and serve immediately, or store in a ziplock bag for a couple of days.
- Source: Adapted from Sing for Your Supper
Nutrition
Courtney @ The Granola Chronicles says
I love Elly Says Opa! Well, I love all the Nest girls' blogs! 🙂
I've never made caramel corn before - I feel intimidated by it. Although your instructions look fairly simple...maybe I could give it a try!
Krystal R. says
buahahaa, I love that your entry is associated with Nsync!! Everyone is a Justin Timberlake fan...somehow or someway!! LOL
Looks absolutely fantastic. 😉
Cookbook Queen says
This looks so so good!! Love Dirty Pop, no shame here 🙂
Jessica @Sunny Side Up says
I think "Dirty Pop" is an awesome song choice. Very creative. And I'm glad your second try went better than your first. I'm weird and I sometimes like a "burnt" flavor (not strong and bitter, but the dark brown french fries and chips are my fav) so I probably would have liked the first batch! 🙂
Krista {Budget Gourmet Mom} says
Oh my goodness...I love this idea! Plus, caramel corn is just awesome. "Dirty Pop"...so funny!
Stephanie says
Love that song! You definitely took me back with that N'Sync reference! Love it!:) This popcorn looks wonderful!
Candy says
What a fun idea! This is the same caramel corn recipe I use and it is awesome! Yours looks great!
Kelsey says
I love, love, LOVE that you used N*Sync. You are too funny!
elly says
Thanks so much for participating, Nikki! The caramel corn looks awesome, and that song is a total guilty pleasure of mine - much like caramel corn. 🙂
Shawnda says
Dirty Pop, love it! The popcorn looks great, too!
Anne says
I love caramel corn...I'm so impatient, I hate to wait for it to bake AND cool! But it's so worth it!
April says
Nikki-do you happen to know if I can omit the corn syrup? I want to make this for growth group tomorrow but do not have corn syrup nor am I going to run out just for this-lol-3 kids made that an easy decision! Thanks!
Nikki says
Hi April, I think the corn syrup is needed. You can try a Google search for a recipe that doesn't use corn syrup. But, since I've never tried it witout, I can't really answer for sure. Tell hubby to go get you some corn syrup! 😉
Connie says
Some nuts would be good mixed in.
cynthia says
Hi, i will like to try this recipe..for a candy bar, do you know if you can make this recipe with days ahead and if will stay fresh.
Nikki says
Yes, a few days in advance is fine. Just store it in a zipper bag. 🙂