Honeyed Caramel Corn
From keni 13 years ago
- 45 minutes to make
- Serves bunches
Classic caramel corn gets Keni-fied by replacing the typical corn syrup with honey and adding a bit more salt....I strongly recommend the gourmet style popping corn for this, it makes all the difference!
Ingredients
- 1 cup honey(unrefined, so not from the supermarket shelf, rather local, or from a apiary) shopping list
- 1 cup butter shopping list
- 1 1/2 cups brown sugar shopping list
- 1/2t kosher or sea salt(I go a lil heavy on this... we like a salty background) shopping list
- 1/2t baking soda shopping list
- 1t lemon juice shopping list
- 6 cups plain popped corn(mushroom kernels) shopping list
How to make it
- Place popcorn in very large metal or glass bowl(or you 2 if you have to) and set aside.
- In large, heavy pan, melt butter over medium high heat, but do not let brown or burn. Add honey, sugar and salt.
- Cook, stirring constantly until mixture boils.
- Immediately reduce heat a bit and let boil 3-4 minutes, until thermometer hits 265.
- Remove from heat and stir in lemon juice and baking soda.
- Pour over popped corn and carefully fold to coat corn.
- Turn out onto 1 or 2 cookie pans which have been lightly sprayed.
- Bake at 250 for about 20-30 minutes, stirring every 10 or so.
- Remove from heat and let cool a few minutes.
- Carefully try to break up pieces then let cool completely and do so, again, leaving big bits, if you like those, too!
- Make sure to store in an airtight container, cus humidity will KILL this by the next day.
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