Bootleg Caramel Corn

Please enjoy this guest post written by my brother Ivan and my sister-in-law Missy:

Tired of waiting with baited breath for the next riveting installment of this superlative blog, my wife and I took it upon ourselves to enter our own recipe.  Before I get too far I should mention that myself and my wife are laypeople in the world of food, without formal training.  However, we feel that our appreciation for food gives us some qualification to add this entry.

Alright, enough background. 

Missy and I call this creation “Bootleg Caramel Corn” because it does not in the formal sense involve making caramel.

We start by popping 1 cup of popping corn.  We like to do this first and have the popped corn ready for when the wet mixture is ready to be added.  Do not use any salt or butter in the popped corn as this could affect the end result.

For the wet portion of the recipe we start by melting one cube of salted butter in a sauce pan over medium high heat.  Be sure to keep stirring to ensure you do not burn the butter.  Once fully melted, add one cup of brown sugar, light or dark based on preference.  Allow the sugar to fully incorporate itself into the butter before adding in two to three tablespoons of *gasp……corn syrup.  Yes, this recipe includes the often maligned result of sweet healthy corn.  The corn syrup is important to ensure that the caramel corn doesn’t have a granular quality from the brown sugar.  Once all the ingredients have been added, allow the mixture to boil into a foam.

The amount of time you allow your wet mixture to boil will directly affect the flavor of your caramel corn.  Missy and I prefer to either bring the caramel to a boil twice, or allow it to boil for approximately three to five minutes, while stirring constantly. (We have found that both approaches provide the same result.)

When you are ready to mix the corn with the caramel I would recommend a few things:  Have two large bowls ready, one with about one quarter of the total amount of popped corn, one with the remaining corn.  Starting with small quantities helps avoid spills that can be dangerous since the sugar is still very hot.  Also, have two long handled spoons ready as well to facilitate stirring the ingredients.  Missy usually handles the mixing while I add small amounts of caramel, making the whole job that much easier.  Gradually add corn and caramel until you have reached the desired amount of coverage and quantity.

Finally, allow the caramel corn to cool for a few minutes before enjoying, as it will be too hot at first.  Also, keep in mind that because this is “Bootleg Carmel Corn” eventually the caramel mixture will harden and you will end up with a large, bowl shaped mass of caramel and corn.  Our family rarely allows the corn to last that long, but if you do, just break the large pieces into smaller, more manageable pieces.

This dish is great for movie night and, once you get the hang of it, is really quite easy.  We hope you enjoy!!