While I joke about eating popcorn for dinner, eating popcorn for a snack is no joking matter. And when you are craving a sweet snack, nothing beats caramel popcorn. Though it seems simple enough, caramel popcorn (or even honey popcorn) has eluded me for months. It’s usually gooey. It never hardens. It tends to kill the popcorn. But, my husband and I end up choking it down with big smiles and brave faces, pretending that it isn’t melting the delicate popcorn puffs and making a gross mess all over the place.
Starting today, however, all that is finished. Diana, in her blog A Stove With A House Around It (stoveria.blogspot.com) posted a recipe for Pecan Caramel Corn that is, at least in my estimation, delicious and fool proof. I didn’t have any pecans hanging around so I added some granola and it worked wonderfully.
Granola Caramel Popcorn
- 8 cups of popcorn (I didn’t bother measuring, but just used the standard 1/2 cup of un-popped popcorn that my machine takes)
- 3/4 light brown sugar
- 6 Tbsp butter
- 3 Tbsp light corn syrup
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1/4 tsp vanilla
- 1/2 granola
Pop popcorn and place on two cookie sheets lined with aluminum foil. Toss granola on top. Preheat over to 325F. In a heavy saucepan, combine sugar, butter, syrup and salt. Bring to a boil. Lower heat and cook for 5 minutes without stirring. Add the vanilla and the baking soda. Stir to combine. Pour over the popcorn. Use a spatula to mix caramel into the popcorn. Cook in the oven for 10 minutes. After 10 minutes, pull the trays out and stir the popcorn, trying to coat as many pieces as possible in the caramel. Return to the over and bake another 10 minutes. Stir it once more and let it cool. Enjoy!