How To Make Caramel Corn

This is one snack you don't really have to feel that guilty about. Okay, so, not everything about it is good for you, per se. However, it's not nearly as caloric or fattening as many other snack foods out there.

I have made my own caramel corn in the past and have always found it better than store bought. For one thing, I can control the amount of caramel going on my corn, and it costs a lot less too.

One of my favorite recipes is from one of America's favoritre celebrity chefs, Emeril Legasse. He has this recipe for a nutty caramel corn which is just outrageously good. I have put that particular recipe in this lens. I have also added an even easier recipe for all you microwave cooks out there. So, grab your loved ones, pick out a good DVD and enjoy a huge bowl of your very own homemade caramel corn.

Nutty Caramel Corn Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Play Ball

Ingredients:

1 cup salted Spanish redskin peanuts
1/2 cup pecan halves
1/2 cup walnuts or toasted almonds
1/2 teaspoon cayenne pepper
2 teaspoons Essence, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons butter, melted plus 1/4 cup unsalted butter
9 cups popped corn
1/2 cup sugar
1/4 cup cane syrup
1/4 teaspoon baking soda

Directions :

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

In a large bowl, combine the peanuts, pecan halves, walnuts, cayenne, Essence, Worcestershire, lemon juice, and melted butter, tossing to coat well. Spread mixture evenly over the prepared baking sheet and bake for 10 to 12 minutes. Remove from the baking sheet and cool on parchment paper or paper towels. Combine the cooled spiced nuts and popcorn and divide evenly between 2 lightly greased baking sheets with 1/2-inch edges. Reduce oven temperature to 250 degrees F.

In a medium saucepan, combine the remaining 1/4 cup unsalted butter, sugar, and cane syrup over medium-high heat. Bring mixture to a boil, stirring constantly. Remove from heat and stir in baking soda. Pour hot mixture evenly over both baking sheets of popcorn and nuts. Using a lightly greased spatula, stir the mixture well so that everything is evenly coated.

Bake for about 1 hour, stirring occasionally. Remove caramel corn from the baking sheets and cool completely on waxed paper. Store in an air-tight container for up to 1 week.

This recipe for caramel popcorn was shared by HAP4. Micorwave caramel corn recipe.

Ingredients:

1 cup brown sugar, packed
1/4 cup white corn syrup
1/2 teaspoon baking soda
1 Stick (4 oz.) margarine or butter
1/2 teaspoon salt
3 to 4 quarts of POPPED corn

Preparation:

Combine all ingredients except soda and popped corn in a 1½ to 2 quart microwave safe bowl. Put in microwave (HIGH) and bring to a boil. Boil for 2 minutes. Remove from microwave and stir in soda. Put the popped corn in a brown grocery bag and pour the syrup over the corn. Close the bag by rolling it down a couple times and SHAKE HARD. Cook in the bag on HIGH microwave for 1½ minutes. Remove and shake vigorously and cook in the microwave another 1½ minutes. Remove and shake again. microwave another 1½ minutes. Shake when you remove it from the microwave and pour it on a large cookie sheet to cool. Store in an airtight container when cool.

NOTE: Don't leave a brown grocery bag in the microwave unattended. Sometimes they have small metallic particles in them, and can catch on fire. Watch it all the time.

This keeps well if in an air tight container, but won't last if you open it and take a nibble.