Fierce Caramel Corn

Caramel Corn (adapted from Karen Demasco ).


2 Heatproof Spatulas
8 qt Stockpot with lid
Large Mixing Bowl
4 qt Saucepot
Wooden Spoon
Pastry Brush (with container of clean cold water)
Medium Whisk
2 Large Sheet Trays, lined with parchment paper


AN Non-stick cooking spray
3 T Vegetable oil
½ c Popcorn Kernels
1 ½ t Baking Soda
3 c Granulated Sugar
1 ½ T Kosher Salt
1 ½ oz Unsalted Butter, cold, cut into small pieces
1 c Water


1. Spray the two heatproof spatulas and mixing bowl with the nonstick cooking spray.
2. Add vegetable oil to 8 qt stockpot, and heat gently over medium-high heat. Add one popcorn kernel.
3. When kernel pops, add remaining kernels and recover with lid. Continue to cook over medium-high heat, shaking continuously.
4. Remove pot from heat when popping slows to near stopping point, and pour into the prepared large mixing bowl.
5. Measure baking soda into small receptacle and keep at hand.
6. Combine sugar, salt, butter, and water in saucepot.
7. Stir with wooden spoon to immerse sugar into water.
8. Brush down interior walls of sauce pot with clean wet pastry brush
9. Place pot on stove over high heat until a boil is attained. Reduce heat to medium.
10. Cook without stirring until all sugar melts and turns a light golden color.
11. Remove from heat.
12. Add baking soda and whisk thoroughly. Caramel will bubble vigorously and may boil over. Do this step over the sink or a separate sheet tray, just in case.
13. Once baking soda is fully incorporated, pour over popcorn in bowl, using only that which comes out of pot easily. Do not scrape pot to get remaining caramel in to popcorn.
14. Using the sprayed spatulas, toss the caramel and popcorn to coat thoroughly and evenly.
15. Pour onto parchment paper lined sheet trays in one flat layer. Allow to cool.
16. When cool, break in to clusters by hand.
17. Store in airtight container

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