Caramel Corn III

Caramel Corn

I guess I really like caramel corn since this is my third recipe here on the blog. This one is just a very slight variation of Deb's Caramel Corn. I discovered the wonders of butter extract through my sister-in-law's recipe for pecan pie. The butter extract just give the pie a special "je ne said quoi." That same "je ne said quoi" is why I have to create a whole new post for this recipe. This stuff is addictive, and I'm not mad about it.

The reason I even tried the butter extract is because when I was on vacation in Estes Park, Colorado, we walked by this shop that was emanating this intoxicating aroma of fresh caramel corn. I knew it didn't smell like my own usual caramel corn, and although I never broke down and tried any in Estes Park, I had a hunch that the butter extract/flavoring might be the key. I can't say that's what they used at that shop in Estes Park, but it doesn't matter. I'm super happy with the way this has turned out.

I should also mention that I used Costo organic pure cane brown sugar too. It's somewhere between a light brown and a dark brown sugar, and I think it contributes to the goodness of this caramel corn.

Caramel Corn III

Ingredients:

• 6-7 quarts popped popcorn (preferably mushroom popcorn)
• 2 cups packed light brown sugar
• 1/2 cup light corn syrup
• 1 cup butter
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter extract

Instructions:
Preheat oven to 225 degrees Fahrenheit.  Make sure you have the popcorn popped and in a large bowl or deep roasting pan before starting the caramel.  I also like to make sure I've picked out any unpopped kernels.  Bad for teeth, you know.
In a heavy medium saucepan, bring the butter, sugar, salt, and corn syrup to a boil over medium to medium high heat.  Keep stirring pretty much continually.  Deb said to boil for 5 minutes or to 245 degrees Fahrenheit.  Remove from heat and stir in baking soda.  It will fluff up at this point. 
Pour caramel over popcorn and stir to evenly distribute caramel.  Spread onto some combination of roasting pan and/or cookie sheets.  Bake at 225 degrees for about 30-40 minutes, stirring every 10-15 minutes. 
Remove from oven and keep stirring until caramel corn is no longer sticky.  Then stir occasionally until it's relatively cool.  Allow to cool completely and store in airtight containers.