We always say that joy is not some elusive quest; it is the “small stuff”. Here’s proof. Last night we made this yummy homemade caramel corn & screened “Puss In Boots”. Antonio Banderas, salty-sweet snacks, what’s not to love? (The fact that Cocopotamus Cowgirl caramel fudge truffles go so well with this caramel corn? Priceless.)
Cocopotamus version of an old Amish Caramel Corn Recipe (Gluten-free):
1) Pop some popcorn – we make enough to fill a giant roasting pan half-way full. Grease the roasting pan with butter and put the popcorn in. Mix in dry roasted peanuts if you like – about 1/2 a big jar.
2)In a big pot, warm for about 4-5 minutes while stirring with a wooden spoon:
1 C butter
2 C brown sugar (light or dark)
1/2 C cane syrup or light corn syrup
2 1/2 tsp of good quality salt (we use fleur-de-sel)
3) Remove from heat. Stir in:
1/2 tsp baking soda (use 1 tsp if at high altitude)
2 tsp pure vanilla extract
The soda will make the mixture puff up (hence the big pot) & turn a lighter color.
4) Immediately pour over the popcorn. Stir. Bake at 275 – 300 degrees for an hour if at sea level. Here in the high desert, 15 minutes will do ya! Turn out onto waxed paper. Wait 2 minutes or til cool enough, then separate the big chunks of caramel corn. Let it cool fully so it will be nice and crunchy.
5) Serve with a movie. Add friends & family, and of course a little chocolate always helps.
Tags: caramel corn, gluten-free