Sunday, June 21, 2015

Ultimate Caramel Corn

Have you ever heard of or tried Cosmos Creations Caramel Corn?  Well, many years ago I found it while on a road trip through Auburn, California and fell in love with it.  It's actually Caramel Corn using puffed corn, so no kernels and hulls like traditional caramel corn. From time to time while traveling through Auburn I would pick up a few bags to enjoy, but I had always wished I could make this at home and now I finally can!

I've always had my own basic caramel corn recipe from a newspaper many years ago and have made it numerous times.  Last year I ran across a Caramel Corn recipe from Danni at Silo Hill Farm Blog, but instead of using regular popped corn, Danni used Chester's PUFFCORN by Fritolay. Finally, a Cosmos Caramel Corn Clone!

Last November when I found this new recipe, I couldn't find the Chester's Puffcorn locally and finally, my nearby Walmart started carrying it. I recently picked some up to try out this new way of making caramel corn and now I have the ultimate caramel corn!

Also, with company coming to stay, I thought it would be a nice treat to offer them and I made up a batch the other day.  I actually used my Caramel Corn recipe from years ago and just replaced the popcorn with the puffcorn.  My recipe is a slight bit different than Danni's, but I'm sure both are quite delicious.

Store Caramel Corn tightly covered to keep it crisp and fresh tasting.
1 cup butter
2 cups packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
6 quarts popped corn (use 2/3 cup uncooked popcorn) or 2 bags Chester's Puffcorn (3.5 oz. each)

Prepare popped corn before making the caramel.  Place in a large bowl.

In a 3 quart saucepan, melt butter, brown sugar, corn syrup and salt.  Bring mixture to boiling, stirring constantly.  Carefully boil over medium heat without stirring for 5 minutes.  Remove from heat; stir in baking soda and vanilla.

With the popped corn in a large bowl, gradually pour the hot syrup over it, mixing well.

Turn coated popcorn into 2 buttered 12x17x2 baking pans.  Bake uncovered in 300' oven for 30 minutes, stirring every 15 minutes.

Remove from oven; cool in pan completely.  Loosen popcorn with a spatula.  Break into pieces. Store in a tightly covered container.  Makes about 5 quarts caramel corn.

Note: When using the Chester's Puffcorn I reduced the salt to 1/2 teaspoon.

Chester's Puffcorn is also delicious if you happen to like buttered popcorn 
without the hulls and kernels.

 Ready for the oven.

Filling up gift bags.

If you're in the mood for some delicious Caramel Corn
 be sure and give this a try!

Be safe and have a great summer!

I love reading your comments.
Thank you for each and every one!