Growing up in Iowa, corn was everywhere. Though sweet corn is beloved by all, it is only available in the summertime. For my family, to get a year round corn fix, we ate popcorn.
Laying in my bed, I’d hear the shuffle of feet overhead with the whirl of the air popper spitting out hot popped corn. The microwave beeped and the mixing bowl clanked against the counter as the butter knife folded the butter into the hot popcorn. It was my parents’ reward for a job well done. How I loved the smell of the nightly popcorn! As the years went by, mom and dad’s evening ritual became a family affair. The kernels squeaked when pressed against my teeth as I watched Barbara Walters on 20/20.
For my wedding, I received my very own air popper. Seventeen years later and it’s still good as new. The popcorn maker and the bag of yellow kernels are brought out after the children have been tucked into bed. We attentively pop the corn, melt the butter and sprinkle with coarse sea salt before settling the bowl in between our laps on the couch. It’s earthy aroma grounds me and I feel at home.The perfect reward for a job well done.
Though I’ve eaten popcorn most of my life, I didn’t know much about it until recently. Did you know that popcorn is a special corn plant that is grown for just this purpose? Mostly grown in the Midwest, it is harvested and dried until the kernels reach the perfect level of hydration. Different varieties abound and each offers a slightly different texture and appearance. The multi colored variety, bought in the grocery store’s bulk bin, produced smaller, creamy colored and slightly sweeter popped corn.
As the summer turns to fall, I find myself craving a popcorn treat to harold in the new season. As opposed to caramel corn or popcorn balls, This caramel coated popcorn is incredibly quick and easy. Unlike most caramel corn recipes, this one doesn’t require an hour of stirring in the oven. Unlike, popcorn balls, these have a richer flavor and no burnt fingers! The caramel coats the popcorn and creates a crisp shell.
Caramel Coated Popcorn
Though corn syrup seems the perfect accompaniment to caramel corn, I found that Lyle’s Golden Syrup imparted a fuller flavor to this recipe, plus I love the tin it came in. When using a candy thermometer, be sure to read the temperature when the tip is not touching the bottom of the pan. Enjoy!
- ¼ cup popcorn kernels
- 1/2 cup unsalted butter
- 1/4 cup Lyle’s Golden Syrup
- 1/4 cup water
- 1 cup sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
Grease a baking sheet and set aside. Pop corn with whatever method you like best. Pick out and discard all unpopped kernels and pour into large bowl. In a small saucepan, add butter, syrup, water and sugar. Stir and bring to a boil on medium high. Turn down to medium low and clip a candy thermometer to the side. The mixture should stay at a boil. Turn the oven up slightly if not. Cook without stirring until the temperature reaches 300℉, about 15 minutes. Take off the heat and stir in baking soda and salt. The mixture will foam and bubble. Quickly pour over popcorn and stir with a wooden spoon. The caramel hardens quickly so no daudiling. Pour into greased sheet pan. Let cool slightly and then separate into smaller chunks as desired. Let cool. Store at room temperature in an airtight container for 2 days.