All I want for Christmas is this Caramel Popcorn. Actually wait, my boyfriend might read this and there is that handbag I've been hinting at. So allow me to rephrase; All I want for Christmas goodies is this Caramel Popcorn. I've been doing my holiday baking and I always make the usual: cookies, pies, biscotti and rum balls. This year however, I needed something new. I've been wanting to make Caramel Popcorn for a while and I figured it would be a perfect addition to my holiday treats. Unfortunately for me or my friends for that matter, Santa never puts any self control under my tree and I can't stop eating it! I imagine I'll have to make many more batches if anyone else is to receive any. This recipe contains the perfect balance of sweet and salty. But I do warn you, it's extremely addictive, unless of course you possess an ounce of will power. Which I don't so if you do, please pass some my way.
RECIPE courtesy of Epicurious:
2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
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, about 3 minutes. Remove from heat and uncover.
Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.