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.


DIANE'S BAKED CARAMEL CORN 
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!




11 comments:

  1. Hi Diane,
    I posted a comment yesterday and it has disappeared! But I was using my phone and I have the worst time using that to post anything! I just wanted to say that I cannot wait to try this recipe. I have had a thing for caramel popcorn since I was a little girl! I have always preferred caramel to chocolate too! Thanks for posting this recipe. You have packaged it so festively! (is that even a word, idk!) Delighted to see you back on your blog!
    Linda

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  2. Hi Linda!
    Glad to see there are others who love caramel as much as I do. Once in a great while I will get a caramel sundae...never was crazy for chocolate ones either!

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  3. Hi Diane! Oh, I love this, I've only bought it but now I'm going to use your recipe! Yummy yummy! Thank you so much for sharing and I know my little grandchildren will love it too.
    Be a sweetie,
    Shelia ;)

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    1. You're welcome Shelia. And I'm sure the kiddoes will love it! Thanks for popping in!

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  4. Oh my goodness, I don't think I'd be able to stop at just one bag, it looks so scrummy.

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    1. Hi Fiona. This is one of those treats you have to learn to walk away from for sure! Thanks for coming by! Have a great summer!

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  5. Oh this looks so delicious! We are from Tennessee but lived in Folsom for several years and would go to Auburn quite often so reading your post brought back memories of our time there. This looks like one of those recipes that we need to try asap.

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  6. This comment has been removed by a blog administrator.

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    Replies
    1. Oops, Sorry Sherry, I didn't mean to delete your comment. I hope you can find it too. Thanks for stopping by!

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