I cooked some sugar.
I cooked some sugar and poured it over salted popcorn.
Holy moly. Hot sugar.
I need to talk to you about hot sugar.
I need to tell you that hot sugar on you hand… not cool… at all. Hot sugar on salted popcorn is a dream come true.
If you can’t already tell, I burned myself while making this popcorn… for breakfast. Don’t judge. The burn was totally worth it.
I learned the value of a giant bowl of ice water in the making of this popcorn. I’m just sayin…
Here’s how to cook some sugar and make it even more delicious. Just be careful.. k?
It all starts out innocently enough. Sugar. Water. Heat.
After ten minutes of cooking, the sugar is looking like a lean mean sugar bubblin’ concoction.
Twenty minutes. Watchyoself.
My sugar took about 25 minutes to reach this lovely shade of amber. And then it burned the heck out of me. Sad and true…
and worth it.
Homemade Caramel Corn
makes about 6 cups
adapted from foodnetwork.com
2 cups sugar
2/3 cup water
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 teaspoon sea salt
1/2 cup roasted peanuts
1/2 cup roasted almonds
1/2 cup unpopped popcorn
1/4 cup canola oil
1/2 to 1 teaspoon salt, depending on how salty you like your life
bowl of ice water
This recipe requires that you work quickly and carefully. I don’t want you to hurt yourself. ok?
First, make the popcorn. Place oil in a medium to large saucepan over medium high heat. Add one kernel of corn and cover pan. When the single kernel pops, add the 1/2 cup of unpopped popcorn and cover. Use a pot holder to lightly shake the pan as the corn pops. When the popping stops, turn of the heat, remove the pot from the burner and shake the popcorn into a large bowl. Sprinkle with 1/2 to 1 teaspoons of sea salt… depending on how salty you like your popcorn. Set popped popcorn aside.
Prepare a bowl of ice water and set aside. If you get any hot sugar syrup on your body. Ouch. Stick it in ice water… fast.
Measure out the butter, vanilla extract, nuts and salt. Set aside. In a medium saucepan add the sugar. Pour the water into the pan with the sugar, but pour the water towards the side of the pan… not directly on top of the sugar. Mark an X with your finger through the sugar and water.
Place saucepan over medium-high heat and let cook. Swirl the pan every few minutes Swirl, don’t stir. The sugar and water will cook down and bubble and slowly begin to caramelize. The process takes 20-30 minutes of cooking and swirling. Be patient but keep an eye on it. At the 20 minute mark, you’ll begin to smell caramelization. When the sugar reaches a caramel color, remove from the heat. Add the butter and vanilla extract. The mixture will bubble up. Give it a few good swirls.
Working quickly and carefully pour the hot caramel mixture over the popcorn. If any hot caramel gets on your skin, immediately immerse in the bowl of ice water. Ouch! With two spatulas stir until most of the popcorn is covered in hot caramel. Carefully pour out onto a silpat or foil lined sheet pan. Break up any large clumps with the spatula, sprinkle with 1 teaspoon sea salt and let come to room temperature.
Deanna B
Foile ointment is the best for kitchen burns. I have to order it through my pharmacy. I am a clutz when it comes to the kitchen which is a shame, because I love to cook and bake. I can’t count how many times I’ve accidentally touched the oven wire rack, the edge of a pot, or gotten a steam burn, and even the rack for my pizza stone has gotten me.
Tay
I was thinking about making caramel, but I think I should wait until my balance decides to return. I made bread the other day and ended up dropping the pan in the oven as I burned my hand on the racks. I can’t imagine what would happen if I attempted caramel right now. Great recipe though. I’m going to add it to my list of things to try.
Now, all I need is a really good salmon recipe for dinner Wednesday and I’ll be good to go.
Janet
Your timing is impeccable! I’m having a “Caramel Apple and Flossing Party” this week in honor of getting my braces off – and this will be a perfect addition! :)
Jessi
Salty Sweet Delight! Thanks!
Question, I’ve made caramel before and always wondered why recipes always require one not to stir the sugar/water mixture. Of course I obey, but I’m just curious how it messes the product up if you stir it. Do you know?
Sophie @ yumventures
I hope your burn is ok. I totally support caramel corn for breakfast, yum!
Kristan Roland
Hot sugar will definitely cause pain beyond comprehension…..I learned that while making peanut brittle once. Your caramel corn looks delicious!!!
Zavier
I love sizzling sugar :P
bianca
I’ve had hot sugar on my wrist, SO NOT COOL, but this popcorn is the bee’s knee’s…can’t wait to make it!
sarah
wow… a sugar burn is my worst kitchen fear. i’m so glad to know that you survived. the popcorn looks lovely. i can’t wait to (safely) test this recipe!
Shari
So sorry about the burn! The last time I burned myself that bad was when I tried wiping up some hot glue with my finer. Stupid I know, but what can I say? Anyway, I’m kind of wondering what marking an X in the sugar/water is all about? Does it have something to do with keeping down sugar crystals, or am I reading too much into it?
Nisrine@Dinners & Dreams
I love caramel corn. This is such an easy recipe. Thank you.
Anne's Kitchen
Outsch! I once made Florentines, and was silly enough to dip my finger into the melting caramel to see if it tasted right! Baaaaaad idea! Blistering bad! Hope yours was just a red-finger burn! :)
Jessica @ How Sweet It Is
Never made it on my own, but I LOVE caramel corn. Looks fabulous.
Alex
For Halloween, I add red food coloring and chili powder, then call it Sweeney Todd popcorn.
JK
I was just today driving home from beautiful Monterey, CA and sharing a small bag of Fat Free Caramel from Trader Joe’s which I thought was good although I was missing the nuts and reminiscing with my friends about Cracker Jacks. What to my wondering eyes should appear but this wonderful recipe with NUTS. Yum! I will make and I will have the ice at hand. I’m a burnee-type! Thanks Jo!