Caramel Corn

The taste of popcorn reminds me of the cold winter evenings in Alaska when my father used to thrill us with the making of a savory version of this treat.

It was warm inside our small cabin dimly lit by the kerosene lamp.  The flat-top wood burning cook stove with a touch of the smell of smoke escaping, saw him shaking the kernels in a covered black cast iron skillet in a slow steady rhythm.  Once the popping started, he increased his shaking of the pan to a rapid pace.  Soon he was pouring the white puffs of powerfully smelling corn into a waiting bowl.  A bit of melted golden butter drizzled on top with a sprinkle of salt mixed through, and we were eagerly digging in our ready dishes to fill.

Here I include the recipe for a sweet version of popcorn.  The production of this Halloween/winter  treat is a universal winner with kids.  An adult needs to supervise the preparation of the sweet sauce and the stirring of the hot liquid  into the popped corn.  A popcorn popper makes swift production of the needed amount of popped corn.

Preheat oven to 120C/250F Makes 7 litres/quarts 

Ingredients:

7 litres/quarts plain popped popcorn

350g/12oz./2 cups brown sugar

4 fl. oz./1/2 cup light corn syrup or Golden syrup

1 teaspoon salt

250g/8 oz./1 cup butter or margarine

1. Place popcorn evenly in 3 large shallow baking pans.
2. In a sauce pan combine sugar, syrup, salt and butter.  Bring to boil over medium heat, stirring to blend.  Boil for five minutes.
3. Remove sauce from heat and carefully pour evenly over popcorn.  Stir to coat.
4. Bake for 30 minutes, stirring half way through baking.
5. Remove from oven and pour out onto clean surface and separate.
6. Share and enjoy!        © Judy Labi 2013