Celebrate Caramel Popcorn Day on April 7 (and beyond!)
If I’m being honest, I don’t need a specific day to tell me (give me permission?) to enjoy caramel corn, but how utterly marvelous is it that April 7 has – somewhere along the way – been designated Caramel Popcorn Day?! Caramel corn has always been a big deal in my family. Huge. My whole life my parents had this – and I don’t think I’m overstating here – magical caramel corn maker. So magical that one day a few years ago I implored the husband to find one that could become a part of our family. Long story short, we officially have a maker nestled in our cabinets, thank you eBay. So my gift to you, in celebration of Caramel Popcorn Day, is the beloved caramel corn recipe that my family has followed all these years.
So, the Caramel Corn Maker that we have is pretty old school – my husband literally found one identical to the one I grew up with – that one actually only died a year or so ago. Impressive, I thought. But a quick Google search tells me there are several (new) varieties that you could easily get your hands on. However, if you’re itching to whip up a batch of caramel corn and you don’t have a maker immediately on hand, we’ve always thought you could easily make this on the stove as well, the maker is just handy in its regulating of the temperature. On to the recipe!
(We typically double the recipe)
- ¼ cup popcorn
- ¼ cup butter
- ½ cup brown sugar
- 2 tablespoons light corn syrup
- ¼ teaspoon salt (I use salted butter sticks and forego the salt)
- 1/8 teaspoon baking soda
You will also need:
Popcorn maker (yes, technically you can make your popcorn in the caramel corn maker, we never have), a large mixing spoon (I vote for wooden), wax paper
With caramel corn maker – Presto Caramel Corn’r
- Pop popcorn in the popcorn maker.
The making of the caramel sauce:
- Combine butter, brown sugar, and corn syrup in the base. Plug-in the base into a wall outlet.
- Heat mixture, stirring constantly until butter is melted and sugar is dissolved.
- Once mixture is dissolved, continue cooking, stirring occasionally for three minutes.
- Unplug cord from outlet and unit.
- Place the mixing band on the base, add baking soda now, stirring until mixture is evenly colored, light, and foamy.
- Add popped corn, stirring to evenly coat with caramel sauce.
- Remove mixing band, pour caramel coated corn onto wax paper and separate kernels. (As you’re spreading, look for unpopped kernels to pull out, those are not fun to stumble upon!)
- Let stand a few minutes, enjoy!