It's been a long time since I posted a recipe, but life has been in such a whirlwind lately that I've been cooking basics. Nothin' exciting or fun.
Until now, that is.
On Saturday the fam and I went to a rodeo. It was so much fun and my son now is fixed on becoming a bull rider. If you knew him, you'd realize how serious he is. Next year we'll sign him up to do the muttin' busting and he can get a taste for sand. Hopefully that will rid him of his desire to die on the back of a bull. I mean really, what mama gets excited when her son tells her he wants to ride bulls? Not this one.
Sorry, I can't help myself.
Knowing that we were going to a rodeo filled with all sorts of junk food, I decided that I wanted to bring some snacks that could rival anything the concession stands could fry our way. I mean come on, who doesn't love a corn dog?
I didn't make corn dogs, but I did make something even better. I give you...homemade carmel corn!
It tastes every bit as good as it looks and it's full of good stuff. You won't find any hydrogenated oils or corn syrups here. No way. Just goodness the way God intended. I will not make you wait any longer, here ya go!
Homemade Carmel Corn
First things first, pop your self some popcorn. Put 1/2 cup of unpopped popcorn in your air popper (if you don't have one use a heavy pot over medium low heat). I really like air popped popcorn because it's lighter than popcorn popped in a pan.
Wow, this is a lot of popping. Let's just say I'm trying to make sure I'm doubling the p's and not the o's. If you know what I'm sayin'.
Preheat the oven to 250 degrees and butter two 9 x 13 casserole dishes. Once buttered, split the (popped) popcorn between the two dishes.
Next you want to make the carmel for the popcorn.
In your pan add 1/2 cup molasses, 1/2 cup honey, 1/2 cup butter, and 1 tsp salt. Bring to a boil over medium heat stirring constantly. Once it's boiling, let the carmel mixture boil for 5 minutes without stirring.
Remove from heat (very important).
Add 1 tsp vanilla and 1/2 tsp baking soda.
Make sure you are stirring carefully when you add these because the carmel is going to want to foam and will rise quite a bit.
As soon as these are mixed well pour equal parts over your two dishes of popcorn. Mix quickly and carefully. You want to make sure you coat all the popcorn with the carmel before it starts to cool and you don't want to break all your popcorn to bits. I suggest you fold the carmel into the popcorn like you would fold whipped egg whites into batter.
Bake in your preheated oven for 1 hour. Stir/fold the carmel corn one more time and then pour it out on parchment paper and let cool.
If you are going to be eating this carmel corn right away you don't have to bake it if you don't want to. It is sooo good and gooey and soft. If you are going to be eating this later then I suggest you bake it and make it wonderfully crispy. It doesn't save well unbaked.
This is some of the best carmel corn you'll ever eat! I'm serious. We ate this in about 10 minutes at the rodeo and I was lamenting that I didn't make more.
Next time, I will be FULLY prepared.
I can't wait for you to try this and it's really so easy to make.
Oh, and I dare you to not lick the pan when your done.
*Shared on the Thank Your Body blog carnival.
- 1/2 cup Molasses
- 1/2 cup Honey
- 1/2 cup Butter
- 1 tsp Salt
- 1 tsp Vanilla
- 1/2 tsp Baking Soda
- Preheat oven to 250 degrees.
- Butter two 9 x 13 casserole dishes.
- Pop 1/2 dry popcorn.
- Split the popped popcorn between the two casserole dishes.
- Combine in saucepan the molasses, honey, butter, and salt. Stir while bringing mixture to a boil over medium high heat.
- Once mixture is boiling, let sit for 5 minutes without stirring.
- Remove from heat. (VERY IMPORTANT)
- Once mixture has been moved away from the heat source, add the vanilla and baking soda and stir constantly until fully mixed.
- Split the carmel mixture between the two dishes of popcorn.
- Stir carefully and quickly, covering all the popcorn as well as you can. (Remember to fold in the carmel like you would whipped egg whites into batter.)
- Place both dishes in the preheated oven and cook for 1 hour.
- Remove the carmel corn from the oven, stir/fold again, and let cool on parchment paper.