Caramel Corn with the Master

Once upon a time the King of Caramel Corn came to visit and endeavored to teach his loyal subjects the art of making caramel corn perfection.

First he looking critically through all of their bowls – and dismissed them as too small. Until they brought up the massive Navy bowl – which he deemed an acceptable substitute for the kings own royal popcorn bowl.

caramel cornThen he got Buddy popping the corn. Lots of corn. But he didn’t measure it. The Master didn’t need measures – he went by eye. He knew when there was just enough.

old maidsHe carefully picked through the popped corn for the old maids. It’s the little things- you know – that make a difference between the good and great.

When the corn was popped to his satisfaction, the making of the caramel commenced. It was measured with precision, stirred with care, and timed to exactly 3 minutes.

stirringThen it was poured over the popped corn and stirred slowly and methodically until every kernel of corn was coated.

The pans of perfectly prepared caramel corn was then ready to be baked.

Five CrownsAnd the King of Caramel Corn and his underlings played a rousing game of Five Crowns while it baked, stopping every 20 minutes for “a stirring” of the corn to avoid burning.

When the King of Caramel Corn had won the game of Five Crowns, and the corn had roasted for exactly one hour and thirty minutes, it was removed from the oven and dumped on the table.

caramel cornWhere the King and his court burned their fingers tasting it while eating enough to ruin their supper.

And they all lived happily ever after.

The end.

For the King of Caramel Corn’s official Royal recipe – just click here.

Caramel Corn

My dad is famous for his popcorn and the size of his popcorn bowl! But when the calendar turns to December his favorite treat gets a sweet holiday make-over into Caramel Corn! Mom was kind enough to share our family recipe with you all- enjoy!

Carmel Corn

Here on the prairie we have 6 inches of snow covering everything and blowing about into drifts. Our Christmas Tree is up along with other traditional decorations.

Now it’s time to think about making all of our favorite Christmas treats, starting with caramel corn!

Popcorn is a staple at our house. We eat it every Sunday night and many times will have a bowl in the evening. But at Christmas Papa Jim turns the ordinary into a treat when he makes caramel corn!

A large tin of it provides a sweet and crunchy snack.

No one can resist the fragrance of warm caramel & freshly popped corn. We get it picked up off the counter and in the can as soon as it is cool to be sure we have some for later!

Papa Jim has experimented with several different recipes including one that you bake in the microwave, but we’ve always come back to this one. It was given to us years ago by good friends. (They still make it too- although for health reasons they can only eat the “puffed corn”. So this year she used this recipe to make caramel puffed corn! Which is melt-in-your-mouth delicious!)

Oven Carmel Corn
From Karen Jungling

Pop 8 or 9 quarts of popcorn and set aside. Do not salt or butter.

Mix together in a saucepan:

2 Cups Brown Sugar
1 Cup Margarine
½ Cup Syrup (light or dark)
¼ tsp Cream of tarter
½ tsp Salt

Bring to boil. Boil for 3 minutes, stirring often. Remove from heat.

Add 1 tsp. baking soda & stir well. It will foam. Keep stirring until soda is well-mixed & foaming dies down. Pour over Popcorn. Mix with wooden spoon until corn is coated.

Put in cookie sheets—can be a thick layer.

Bake in 250° oven for 1 ½ hours, stirring every 15 minutes.

Pour out on a flat surface to cool.

Store in an airtight container.

You can add peanuts to the popcorn before you pour the caramel over to make your own cracker jacks! Almonds or walnuts are also delicious.

This makes a great and inexpensive gift to share over the holidays with friends or teachers. Just put it in a pretty jar or even a plastic bag with a bright bow and a tag!

Until next time,

Nana Shirley