Cravings for Caramel Corn

It all started when I stumbled upon a recipe for homemade microwave popcorn. Rather than the $1 per bag most boxed types go for, this used bulk popcorn ($1.39 per pound at Whole Foods) and a brown paper bag. This sounded promising as far as college living goes.

Then, also at Whole Foods, I saw a bag of caramel corn.

I. Love. Caramel popcorn.

I discovered this at a birthday party earlier this year, when I gobbled about a pound while feeling complete bliss all the while. So I now had a great excuse to pop some corn in a brown bag: to destine it for caramel corn.

The slight saltiness adds depth to the sweetness and the airy crunch of the popcorn lightens up the caramel for the perfect snack. It tastes sinful, and in the quantities that I consume it, it most likely is. For normal folks, however, 1/4 cup of kernels should yield a healthy(ish) snack for about 4 people.

Caramel Corn

1/4 cup popcorn kernels

1 paper bag

1/2 cup brown sugar

1/8 cup water

2 tablespoons butter

1/2 cup heavy cream

1 tsp vanilla

1/2 tsp salt

1/4 cup peanuts (optional)

Preheat oven to 250ºF.

1. Place popcorn kernels in bag. Fold end of bag over three times and place fold side down. Microwave on high for 3 to 4 minutes.

2. Put brown sugar in a heavy saucepan over medium-high heat and pour water on top. Swirl pan to dissolve sugar.

3. Set to high and boil, covered, for two minutes.

4. Uncover and, stirring occasionally, let boil until browner around the edge of the pan and thicker.

5. Remove from heat, add butter and stir in, then add cream, vanilla, and salt.

6. Spread half the popcorn batch onto a cookie sheet lined with parchment paper. Pour half the caramel sauce over the popcorn and add half the peanuts. Toss to coat.

7. Bake for 45 minutes to an hour, shaking the pan every 15 minutes. When done, the popcorn will be crisp and not at all sticky.

8. Store in an airtight container and refrain from constant consumption.