This is definitely one of my favorite things in the whole wide world.
Not to mention the fact that there’s nothing hotter than watching a man cook, si?
This recipe is uber delicious and I’ll tell you why. Because it doesn’t stick to your teeth. Kid you not. It’s probably all in the cooking handy-work but I’ll give you the tips.
We made two batches.
If you cook the caramel for a long time [10-12 min], it’ll be a candied caramel when you load it on the popcorn. To test this, you have to continually drop little bits into a bowl of cold water. Once it hits the water it should harden. If it doesn’t, keep cooking it. This candied method will give you a cracker jack texture.
To make it softer, more chewy, simply bring the caramel to a boil and it becomes a golden brown color, then pour over the popcorn. To test the consistency and make sure it’s just perfect, carefully dip a piece of popcorn into the caramel, let it cool, then chomp it. If you cook it too long it gets in between the soft phase and the candied phase so make sure you watch it closely.
1/2 cup kernel, unpopped corn
1 cup of butter
2 cups of brown sugar
1/2 cup of karo syrup
1 tsp of salt
Once it’s boiling and ready for the popcorn, add:
1 tsp of vanilla
1/2 tsp of baking soda
Now go make some!