Subject: Non Baked Caramel Popcorn
From: Patty
This recipe we made as teenagers over 50 years ago. We melted butter in a
cast iron skillet, added sugar and stired until it was light caramel
color. Baking soda was added to this and then poured over popped corn. No
baking was necessary. I don't remember how much of any of the ingredients.


Non-Baked Caramel Corn

Caramel Corn

2 tablespoons vegetable oil
1/3 - 1/2 cup popcorn kernels
1 stick (A1/2 cup) unsalted butter
1A1/2 cups packed light brown sugar
(or half white sugar and half brown or cassonade sugar)
A1/2 cup light corn syrup
(Corn syrup is 6a a bottle at the Bon Marché, so I used glucose.)
A1/2 teaspoon coarse salt
A1/2 teaspoon baking soda
A1/2 teaspoon vanilla extract
1 cup salted peanuts, or use any toasted nuts, such as almonds, pecans, or
cashews. Next time I want to throw a handful of cocoa nibs in too

Special equipment: a candy thermometer
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over
moderate heat until 1 or 2 kernels pop. Remove lid and quickly add
remaining kernels, then cook, covered, shaking pan frequently, until
kernels stop popping (or until your shoulder gives out), about 3 minutes.
Remove from heat and uncover. I ended up with 6 cups of popped popcorn,
(premium American-brands of popcorn will yield more than my did, about 8
cups of popcorn, which is better to use. If so, you may need to prepare 2
baking sheets in the next step.) Line bottom of a large shallow baking pan
with foil and lightly oil foil, or use a non-stick baking sheet.

Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and
corn syrup, and salt and bring to a boil over moderate heat, stirring,
then boil, without stirring, until syrup registers 300 degrees F on
thermometer, 8 to 10 minutes. Remove pot from heat. Using a wooden spoon
or a heatproof spatula, stir vanilla into the syrup and baking soda, then
quickly stir in peanuts and popcorn to coat. Immediately spread mixture
over baking pan as thinly and evenly as possible. (I used my fingertips,
which at this point have zero-feeling, but I strongly suggest using a
heatproof spatula or clean rubber gloves since the mixture's still gonna
be hot.) Yum!!


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