With all this popcorn around, what better thing to make than carmel corn? It went pretty smoothly, it’s in the oven right now, I’ll be able to taste it in 20 minutes or so.
I gotta tell you, this was the first thing I ever made that scared me. I had heard many bad stories about burns with candy making and that was what I was doing essentially. Not only was it hot, but it was also sticky. So if some got on me, it would burn and burn… I’ve used industrial deep friers before, and I know they were quite a bit hotter than 250 degrees, but they were never as enticing as this stuff was. It was just calling out to me to taste it as it bubbled away…
I managed to resist it and pour it into the bowl with the popcorn without burning myself. Once I had transferred it into the oven and let the remnants in the mixing bowl cool down I tasted it. MMMMM, what is better than caramel really? This was much better than those ones wrapped in plastic in the store. Of course it was also much stickier as well. This is never, ever coming out of my teeth. I think I ruined a brillo pad cleaning up too…
Anyway, I already consider this a success. Here’s the recipe if you’re interested.
UPDATE!
OK, I took it out of the oven and let it cool a little. That’s important, I panicked a bit when it first came out because it was still all gooey, but just a few minutes later, it got crunchy again… It’s good! I had a few issues where the caramel pooled a bit so those pieces are a little gooey still, but that’s alright. It’s also more buttery than I am used to, but butter on popcorn is a good combo. I’ll definitely do this again!