Not your typical caramel corn

When was the last time you had caramel corn? It has probably been many years, came packaged with a prize and was most likely stale and unappealing. If it were not for the prize, many youngsters would avoid it too. This week, I am ready to change your mind about caramel corn and how wonderful and endless the possibilities can be.
Carmel corn, the sweet and sometimes salty popcorn treat is due for a revolution and elevation. Luckily, we are currently coming upon a nexus for serving caramel corn.
Our country has three major sports seasons that will be occurring at the same time. Football has already started and hockey season is almost upon us. Of course, baseball is synonymous with caramel corn when singing the chorus of “Take me out to the ball game.” A cooler chill in the air is coming and with it, Halloween. All of these themes call for parties. What would a sporting event or Halloween party be without caramel corn?
If my argument has not convinced you to make your own caramel corn, here is one more reason: It tastes very good. Actually, it can be almost addictive. However, it is with a slight warning that caramel corn is high in sugar and should only be consumed in moderation.
When looking for a recipe for caramel corn toward the end of the 2010 baseball season, I wanted to find one that had a similar flavor to the boxed version of my childhood, but better. Another factor in finding a recipe was to find one that mimicked the current popularity of salted caramel. My search lead me to the well-known MarthaStewart.com website.
The recipe is fantastic and just what I was looking for. As always, I encourage you to be inspired. Improvise and adapt the recipe to your own taste and whimsy. My first adaptation came in the form of extra salt mixed into the caramel mixture just prior to adding the baking soda, which distributed the salt throughout coating in addition to the recipe directions for adding salt at the end. Another preparation used one teaspoon of ground cinnamon just after the baking soda is added to the caramel mixture.
Don’t be afraid to try an unconventional take on the recipe. For sweet and spicy caramel corn, add a little cayenne pepper to the caramel mixture just after adding the baking soda. For a similar flavor without the spice, try California chili powder or smoked paprika. For an extra splurge, spread the finished caramel corn in a single layer and drizzle melted semi sweet chocolate over it. Consider other nuts in place of the beer nuts or peanuts. One of my next attempts will be mixing 1/4 cup of peanut butter into the caramel mixture just prior to adding the baking soda. If you choose to omit nuts completely, you will need to add at least two more cups of popcorn, which is equal to a rounded tablespoon of unpopped kernels.
Illinois Caramel Corn
From MarthaStewart.com
Makes 12 cups
Ingredients
• 12 cups popped popcorn (from 1/2 cup unpopped kernels)
• 1 1/2 cups beer nuts or shelled salted peanuts
• 1 stick plus two tablespoons unsalted butter
• 1 1/4 cups packed light brown sugar
• 1/3 cup light corn syrup
• Coarse salt
• 1/4 teaspoon baking soda
Step 1: Preheat oven to 250 degrees. Place the popcorn and nuts in a large bowl. Melt butter in a large heavy saucepan over medium heat. Stir in sugar, corn syrup, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat to high; bring to a boil without stirring. Cook until mixture reaches 248 degrees on a candy thermometer, two to four minutes. Remove from heat; stir in baking soda.
Step 2: Add caramel to popcorn, and stir to coat. Transfer mixture to a rimmed baking sheet.
Step 3: Bake for 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with one teaspoon salt. Let cool. Break into clusters.
Step 4: Cooled caramel corn can be stored at room temperature in an airtight container for up to one week.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at

Th****************@gm***.com











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