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© 2020 Dessert'D Organic Bake Shop

Caramel Corn

I grew up eating caramel corn from the famous popcorn place in Chicago (I won't name any names here, but you can probably guess who I'm talking about). My grandma, Booda, got it for all of us (my brother, sister, Mom, cousins) as part of our Christmas gift every year. When she finally retired and moved to North Carolina, well it wasn't quite as easy as going downtown to get us some popcorn, so she stopped sending it.


I went through withdrawals at Christmas time that first year. That's when I decided it was time to create my own Caramel Corn, but of course make it organically. It took me a while, and I will be the first to say this isn't the most easy recipe I've made. But, it is totally worth it! Here is the recipe for my even better than the original Organic Caramel Corn. Make this for Thanksgiving and Christmas!




Caramel Corn


142 grams (heaping 1/2 cup) organic corn kernels

28 grams (2 tablespoons) organic coconut oil

1 stick (113 grams) organic salted butter

340 grams (1 1/2 cups) organic cane sugar

1/4 cup organic heavy whipping cream

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda


Method In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat.

Once one or all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.

Heat kernels for 1 minute.

Intermittently, gently swirl around the kernels in the pot to coat them all in coconut oil.

Once kernels start to pop, shake the pot frequently so popped kernels rise to the top.

When popping slows to 1 second between pops, remove pot from heat and remove lid.

Carefully pour popped corn into large bowl to cool.

Preheat the oven to 350°F.

Once the popcorn is cool, in a pot over medium heat add the sugar.

Once the sugar starts to melt, stir with a high heat spatula to keep from burning. Sugar clumps will form until the sugar turns into a liquid.

Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.

Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.

Once completely combined, remove from heat and add in the sea salt and stir.

Last, add in the baking soda and stir to combine.

Pour over the popcorn, and stir to coat it as evenly as possible.

On two cookie sheets fitted with parchment paper, spread the popcorn evenly.

Bake at for 8 to 9 minutes.

Store in an airtight container for up to 2 weeks.


High Altitude - Bake at 350°F for 6 to 7 minutes.