Joy the Baker

Baking A Difference with Salty Pretzel Vanilla Caramel Corn

by 91 Comments

Salty Pretzel Vanilla Caramel Corn

Growing up there was always some sort of magic bubbling away in the kitchen.  It was sometimes my Dad’s spaghetti sauce, maybe a baking fruit pie, or a deep amber caramel sauce.  The caramel days were always my favorite… for obvious reasons.

I remember learning how to make caramel as a kid.  Watching the sugar bubble with butter and corn syrup… it felt like I was learning a special science that would unlock an infinite amount of dessert possibilities.  Um… I was. It also felt like I had super powers.  Um.. I did.

Salty Pretzel Vanilla Caramel Corn

Caramel can lead to so many good things, including (but totally not limited to) caramel corn!

I’ve grown up a bit from my early caramel days.  I now adore a good dose of salt with my sweet caramel desserts. Combining buttery popcorn with salty pretzels feels like the perfect mixture of childhood snack and adult cravings, all wrapped together in the quick golden caramel sauce I’ve been making forever. Now, just extra salty.

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This summer I held a charitable bakesale to benefit a local women’s shelter in Los Angeles.  I made S’mores bars, jars of ginger syrup, and sooo many Chocolate Chip Cookies to help the Downtown Women’s Center is LA. So many of you came out to show your support this summer. I mean… it was RAD.  Thank you!  I feel like baking for a good cause is just that much sweeter.

These days I’m partnering with Fleischmann’s Yeast and Karo Syrup to benefit Share Our Strength’s No Kid Hungry campaign.

Fleischmann’s® Yeast, Fleischmann’s® Simply Homemade® Baking Mixes, and Karo® Syrup are launching the Baking A Difference campaign to benefit Share Our Strength’s No Kid Hungry.  They’re helping to end childhood hunger in America through the power of baking.

It’s actually really cool!  I’ll be working with them to twist their classic recipes for the Baking A Difference e-cookbook that’s going to be released in Spring 2014 as part of the Baking A Difference program.

You can get in on the action too! This September is No Kid Hungry month, and there’s lot of ways you can help: http://actioncenter.nokidhungry.org/.

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Let’s get this sweet treat started!

I know…  the bubbling sugars it takes to make caramel can be a little nerve-racking.  Not to worry!  If I can learn the tricks as a kid, you can totally do it now!   This caramel recipe doesn’t require a candy thermometer.  You can totally get through this with a little coaching if you’re nervous.

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In a saucepan, combine brown sugar, butter, corn syrup, and a dash of water.  Give it a stir and that’s it!  Turn on the heat and watch it bubble away for five minutes.  Really… no stirring.  All you have to do is stand there an observe caramel-y bubbles form.

Remove the pan from the heat after five minutes and carefully stir in baking soda and vanilla extract.  The baking soda will cause that key chemical reaction that fluffs the caramel (totally technical term) and the vanilla will add some flavor.  Salt too!  Now is a good time to add a big ol’ pinch!

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The popcorn and pretzels are given a good strong stir to ensure that all of the bits are covered.  Throw the glossy sweet mixture on a baking pan and let it sit in a low oven to dry out and set.  Once it’s rested in the oven, I like to sprinkle it with more sea salt.  Sweet and salty.  I told you I love it!

Once the caramel corn is dried and cooled it will be crisp and chewy and ready to pack into little cups for snacking.  I especially like to take this snack to my friends who worship football every Sunday.  While football may not be my jam (mostly because I don’t know why they’re always blowing whistles), I sure know how to please a crowd on football day.

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I’m trying to cover as many satisfying bases as I can with this caramel corn.  We’ve got the sweet and salty combination suspended in melted butter and vanilla.  We’ve got the crunch from pretzels.  We’ve got the chew from cooked caramel.  And we’re baking for charity!?  I mean.. I think we have it covered.

Salty Pretzel Vanilla Caramel Corn

makes about 14 cups popcorn

adapted from Karo Syrup

about 12 cups popped popcorn

about 2 cups pretzel twists

1 cup packed light brown sugar

1/2 cup light corn syrup

1/2 cup (1 stick, 4 ounces) unsalted butter

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat oven to 250 degrees F,  Grease a large (but shallow) roasting pan with butter or cooking spray, and add popcorn and pretzels to the pan.

In a 2 quart saucepan, combine brown sugar, corn syrup, butter, and salt  Whisk over medium heat until it begins to boil.  Allow to boil over medium heat (without stirring!!) for about 5 minutes.   The mixture will be deep gold and bubbling.

Remove from the heat and immediately stir in the baking soda.  The mixture will foam and froth.  That’s ok.  Keep stirring.  Stir in the vanilla extract.

Quickly pour warm syrup over popcorn and pretzel mixture.  Use to large spoons to toss the mixture, coating all of the popcorn and pretzels in caramel.  Work as quickly as you can.

Place in the oven and bake for 20 minutes.  Remove and toss.  Return to the oven to bake for another 20 minutes.  Remove from the oven and toss.  Allow to cool before handling and packaging.

Caramel corn will last up to 4 days well wrapped at room temperature.

Reader Interactions

Comments

  2. Carlene :)

    I’m so going to add a cup of pecans to this, because I love them with caramel….indulgence to follow up my Thanksgiving Turkey dinner! :) Your friend between STL and ORD!

    Reply

  11. Angie

    Joy, first off, this recipe looks amazing. Secondly, I was really inspired by the bake sale for charity and it left me wanting to make a difference in my own way. I had my first child this year, so now more than ever, charities geared towards kids really tug my heartstrings. As a result of your post, I got to thinking and I think for my daughter’s first birthday, and hopefully for many birthdays to come, I want to have a party where everyone brings an item for less fortunate children instead of bringing another toy or outfit that my daughter does not need. I can’t wait to fill my heart with warm and fuzzies instead of filling my house with un-needed gifts! Thank you for inspiring me. :)

    Reply

  17. Amy

    Such a great idea Joy! My sister and I both bake for our workplaces and raise money for different charities through the year via our baked goods – most recently my sister raised money for the RSPCA Animal Shelters with Strawberry Cupcakes :)
    Also, I think if I make a batch of this for my Mum I might move into the coveted ‘favourite child’ spot…just sayin’….

    Reply

  20. Audrey

    First of all, this looks delicious and I’m so excited to make it. Secondly, I’m so happy you support such a wonderful organization…Share Our Strength absolutely amazing, and I’m so happy you helped to raise awareness of their message!

    Reply

  25. Greg

    Looking at the photos, it looks like you cooked the caramel in an enameled pan, like maybe a Dutch oven? Can I use a Dutch oven for this? I don’t have any other enamel pans, just stainless.

    Also, I was thinking of making a double batch, since I might (for quality control purposes) want to eat some before serving. Can I double the recipe, or should I make two batches?

    Love the recipes and the photos. It helps having the visuals as a guide.

    Thanks, Greg

    Reply

  27. Rachel

    i’m sure this will seem high maintenance… but any alternative suggestions to corn syrup? what about agave?

    you’re awesome!

    Reply

  35. Pam

    love caramel corn- I usually make it once a year! My recipe is similar but have started using a cane syrup and air popped popcorn they seem work well.

    Reply

  36. Adrienne K

    Uh… Ok… I read it really well like you said to (I won’t tell you about the mistakes I’ve made by not…) so… You said earlier to add some water to the butter, brown sugar, etc, but not in the recipe… When, and how much?

    Reply

  38. Karen

    I’m going to visit my daughter in Vancouver and my carry-on will be loaded with this! Thanks Joy. Also – the Baking a Difference looks like a really good cause – wish we had it in Canada too.

    Reply

  41. Averie @ Averie Cooks

    I love caramel corn and this is some of the best looking caramel corn I’ve ever seen! The other amazing caramel corn that comes to mind is Tracy’s (shutterbean) and it’s a version of something in your book! So …there’s to saying that you are the caramel corn queen. Pinned!

    Great cause and thanks for getting involved. Before I had a child, this would likely not have been on my radar screen! Kudos to you, Joy!

    Reply

  48. Mary Jo

    nothing like sweet caramel and salt. never thought to add pretzels to the caramel mix though. now I want to dig out my simple baked caramel corn recipe made in a nesco roaster oven and add pretzels and extra salt ; )

    Reply

  51. Andj

    My sister and I are going on a road trip next weekend and we WILL be packing this caramel corn for sure. Baking a Difference sounds wonderful thanks for letting us know about it :-)

    Reply

  55. lindsey

    Joy, I love your blog and admire your fresh, courageous voice. However, I have to admit, I’m so disappointed in this post. While I fully support the No Hungry Kid campaign, those companies you’re working with are producing exactly the kind of foods we need to get kids to eat less of. Making sure no kid goes hungry–and stays healthy– requires feeding them whole, nutritious foods, not filling them up with corn syrup and pre-fab baking mixes. I applaud your good intentions, but I worry about the messages these companies are sending to our kids and their parents by using the “No Hungry Kid” campaign to advertise junk food to kids. While I’m sure your popcorn is bonkers-good–in the complicated fight against obesity and hunger, we need to prioritize whole foods first and treat foods second. There’s got to be a better way to end hunger and prevent obesity while eating well (and eating the occasional caramel corn). Let’s find a way.

    Thanks and keep up the good work,
    Lindsey Patricia Smith

    Reply

    • joythebaker

      you know, lindsey. i totally hear your words. and you make some really good points. thank you for taking the time to comment. i definitely approached this partnership with the best of intentions, and i’m certainly not suggesting we end childhood hunger by filling every child with sweet caramel corn. gosh. i wouldn’t want to put anyone through that!

      i understand what you’re saying and i think you’re right about the conversations we need to have. thanks again!

      Reply

      • ashlea

        I was a bit disappointed with the corn syrup thing too. What would be a good substitute? Brown rice syrup maybe?
        I love you Joy the Baker!!!

        Reply

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