Ed Wiebe

at the UVic Climate Lab

Caramel Corn

Yes you too can make caramel popcorn at home. It's not hard but it works better if you have a BIG bowl.

NOTE: 2010-07-12, This seems to be my most popular recipe. I hope everyone who is looking is giving it a try. It's really easy and fun.

1 1/2 cups   unpopped corn
1     cup    margerine or butter  
2     cups   brown sugar          
1/2   cup    corn syrup           
1/2   tsp    baking soda          
1     tsp    vanilla


1.   Pop the corn (DUH! -- I use a hot air popper -- it's a lot of
                   popped corn)
2.   Melt the margerine, sugar and syrup in a small pot.
     Boil this for about five minutes without stirring (I don't know
     why you shouldn't stir -- I often do but I was told not to).  
     Don't cook this on maximum  heat or you're going to be sorry.

CAUTION:  Hot syrup is dangerously hot and sticky.  

3.   Take the syrup/sugar mixture off the heat and add the vanilla and soda.  
     This is a fascinating process.  The alcohol in the vanilla boils
     off rapidly (though not in my experience explosively) and the soda reacts
     quickly with the brew to make a caramel coloured froth about the 
     consistancy of sticky shaving foam.
4.   Mix this sauce into the popped corn.  You need lots of stirring 
     here and AFTER IT COOLS A BIT you should use your hands. 
5.   Bake this in the oven on low heat (120 C) stirring every 15 minutes
     for 30-60 minutes.  It will be crispier if you bake it longer. 

This recipe was passed to me by my dear aunt Holdina Voth.

a picture of home made caramel corn

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