Sweet Hot Caramel Corn

I got the bug. The bug to make caramel corn. This time of year makes me want caramel corn. Growing up my mom would make popcorn balls, but our neighbor, Delia Burnett, made the popcorn balls I craved and I couldn't wait to go to her house on Halloween to get them! Her popcorn balls were sugary crispy sweet. Not gooey, stick to your teeth sweet. They were the kind that didn't feel like your teeth wanted to pull out while eating them.

This caramel corn reminds me some of those popcorn balls. Its not chewy but its sweet and crunchy and it is oh so addicting. Once you start, you have a hard time stopping until it is all gone. Isn't that right Auntie Marlene? 😉

Grumpy was grumpy because I made this caramel corn - not because he doesn't like it, but because I also had candy pumpkins and candy corn in the house. We both have a tendency to not stop eating those items until we are either 1. Sick or 2. They are all gone. However, I HAD to have those pumpkins and caramel corn for my candy dishes. It wouldn't be Halloween decorated if I didn't....right?!! In any case my Aunt Marlene, friend Amanda, and my son Justin with his Wife Kristina and last but not least my son Christopher all got bags of this treat. Hope you enjoyed everyone! I know I did. I kind of want to make some more!

Sweet & Spicy Caramel Corn
Adapted from Allrecipes.com: My Friend's Amish Caramel Cor n

1 cup butter
½ cup corn syrup
2 cups brown sugar
½ teaspoon grey sea salt
2 pinches (or to taste) of red pepper flakes
1 cup unpopped popcorn
1 teaspoon vanilla
½ teaspoon baking soda

Pop corn with air popper. Place the popped popcorn into large roaster pan.

Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, butter, pepper flakes and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Comments

jodie

April 21, 2014 at 10:51 pm

This sounds really good and like all my family would like that!

Maria

July 22, 2010 at 2:00 pm

This looks addicting!

Amanda

October 11, 2009 at 2:49 pm

Spicy sweet?? I bet that's good!

Hugging the Coast

October 05, 2009 at 12:04 pm

I make a lot of popcorn for the people at work, so I'll definitely be keeping this recipe in mind!

Kevin

October 03, 2009 at 6:25 pm

That caramel corn looks so good! I like the sound of adding some heat to it!

Shelly W

October 02, 2009 at 1:53 am

Salty, sweet, and spicy...perfect!

Carol Peterman

October 01, 2009 at 5:49 pm

Now you've got me craving caramel corn. I have never tried the baking step after coating the popped corn. Very interesting.

Karine

October 01, 2009 at 1:53 am

If I had this in my house, I would eat it too quickly!

Cinnamon Girl aka Reeni♥

September 30, 2009 at 1:20 am

Sounds yummy! I like the more crispy type too.

Katy ~

September 30, 2009 at 12:02 am

Gosh, I love caramel corn; I've never made it though. Silly me! But I'd have to eat it until 1. it was gone or 2. until I was sick, LOL!!!!

HoneyB

September 29, 2009 at 6:04 pm

Hey all, my son Christopher called to ask me if I used a spoon for something else I was making to stir the pot. he he. He could taste the heat and thought I had goofed up. He could feel the heat in his mouth. 😉 He also said it was the best caramel corn he had ever had! Love my kids!!

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