Making homemade caramel is simple, but some precautions should be taken to ensure your safety. Take care when making this or any other candy that involves boiled sugar. Use a large, deep pot that will allow the mixture to come to a full boil without boiling over. Do not touch the mixture when stirring to coat the popcorn as it will be incredibly hot and could easily burn your skin. We live with nut allergies at our house, so we make this without nuts. If you don't have allergies to consider, you can add a generous cup of your favorite nuts or seeds to the popcorn before adding the warm caramel.
Servings: 6people
Author: Jennifer from 1840 Farm
Ingredients
12cupsplain popcornpopped
6Tablespoonsbutter
¾cupbrown sugar
1Tablespooncorn syrup
½teaspoonsalt
2Tablespoonsbourbon
¼teaspoonbaking soda
½teaspooncinnamon
Instructions
Line two baking sheets with parchment paper or Silpat liner. Preheat the oven to 300 degrees Fahrenheit.
I like to use our air popper to pop the popcorn, but you can use whatever method you prefer. After popping, carefully sort through the popcorn to remove any unpopped kernels. Transfer the popcorn to a very large bowl or pot. If you are adding nuts or seeds, mix a cup of them into the popcorn.
In a small bowl or cup, measure out the bourbon. In a second small bowl or cup, combine the baking soda and cinnamon. These ingredients will be added to the caramel very quickly and premeasuring is necessary for success. When the bourbon and baking soda mixture are added to the hot caramel, it will bubble violently (hence the need for a large pot to make a small batch of caramel). Take care to stir these ingredients fully without touching the mixture.
Place the butter, brown sugar, corn syrup, and salt in a large, deep pot over medium heat. Stir as the butter melts to mix the ingredients. Once the mixture begins to bubble, set a timer for four minutes. Adjust the heat as needed to gently boil the caramel. Do not stir the caramel during the four minute time period.
When the four minutes have elapsed, remove the pan from the heat. Add the bourbon all at once, stirring as it bubbles violently to combine. Add the baking soda and cinnamon, stirring again as the mixture begins to lighten in color and expand. As soon as the soda and cinnamon are fully incorporated into the caramel, pour the caramel over the popcorn. Using two wooden spoons or spatulas, toss the popcorn and caramel until it is evenly coated with the caramel mixture.
Transfer the caramel coated popcorn (and nuts if using) to the lined baking sheets, dividing evenly between the two sheets. Move the baking sheets to the preheated oven and bake for 15 minutes. Remove the caramel corn from the oven and allow it to cool to room temperature. As the caramel cools, it will become crisp.
This caramel corn is best on the day it is made. It can be stored in an airtight container for a day or two before losing its crisp texture.