Popcorn on the cob

Down at the Pickin’ Patch in Avon, CT I found the darnedest thing – popcorn still on the cob! Will wonders never cease? It’s like they knew a snack-obsessed blogger was headed their way. I used to think I was special for making homemade microwave popcorn. But now look at me! Boo-ya!

Seriously, the kids were all excited. It was fun. And the popcorn truly tasted superior to the store-bought variety we usually stuff our faces with.

So, get this, all you do is put an ear of dried corn in a bag. Microwave it for 2 1/2 or 3 minutes on high with the bag folded shut.

Then, ta da, you have popcorn. And a semi-naked cob. Magic!

One ear made more than enough to feed my two growing and hungry children. Now I’m wondering how one dries an ear of corn. Anyone know?

Caramel Corn

[donotprint]You’re looking at my family’s recipe for caramel corn nirvana. It disappears all too quickly when snack time rolls around. I made a few test recipes with honey and/or peanut butter. I tried to come up with a “healthy” version. Really I did. But once you’ve tasted caramel corn perfection, it’s hard to compromise much more than this.

I did manage to health it up a bit by decreasing the sugar and butter and replacing the corn syrup that most recipes call for. But even so, it’s still full of refined sugars and fat, just a little less than most. If you love caramel corn like I do, it’s worth it!

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Caramel Corn Recipe

 

Do not allow children to do much more than observe from a distance as the caramel coating gets extremely hot. Also, try to remove any unpopped kernels from the mix. Eating them is jarring when they are coated with baked-on caramel.

This recipe calls for a candy thermometer for making the caramel mixture. One that can be mounted on the side of the saucepan with a clip is easiest and safest. The mixture doesn’t cover as much of the bottom of the thermometer as it should. But it does rise a bit once it boils and manages to get a decent reading.

1/3 cup unpopped popcorn kernels
1/2 cup shelled lightly salted peanuts (optional)
1/4 cup unsalted butter
1/4 cup brown rice syrup OR Lyle’s Golden Syrup
1/2 cup brown sugar, tightly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda

Preheat the oven to 250 degrees Fahrenheit.

Pop the popcorn via your preferred method.

Lightly grease a large mixing bowl with spray oil. Pour in popped popcorn and peanuts, if desired. Set aside.

Melt the butter in a small saucepan over medium heat. Add the brown sugar and the syrup and bring to a low boil, stirring frequently. Clip a candy thermometer onto the saucepan. Bring the mixture to 250 degrees Fahrenheit. This should only take a few minutes with the mixture at a boil. Remove from heat and stir in the vanilla and baking soda. It will foam a bit.

Pour the hot caramel mixture over the popcorn and peanuts. Stir gently but vigorously with a rubber spatula until the popcorn is evenly coated. Spread the caramel corn evenly onto a parchment-lined jelly roll pan (a baking sheet with raised sides). Take a couple minutes to spot and remove any unpopped kernels.

Bake for 50 minutes, stirring once halfway through. The caramel will darken as it bakes. Allow the popcorn to cool for a couple minutes on the jelly roll pan. Once it is cool enough to touch, separate the pieces with your fingertips a few times. Once it is completely cool, the pieces should no longer be sticky. Serve or store in an airtight container at room temperature.

Yield: 8 cups (a little more with peanuts)
Prep-time: 15 minutes
Bake-time: 50 minutes

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