Balsamic Caramel Corn Recipes

BEST EVER CARAMEL CORN

Steps:

• Preheat oven to 250 degrees. Fill two large bowls with the popcorn and set out two large baking sheets.
• In a large sauce pan on the stove, combine butter, sugar, and corn syrup over medium heat. Stir constantly and bring to a rapid boil. Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated.
• Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes. ***For chewier popcorn, cook only 15-30 minutes. For crispier popcorn, cool closer to 45-60 minutes. My favorite is about 35-40 minutes for a crispy start and a chewy finish!
• Allow to cool, then serve or store in airtight container up to 3 days.

BALSAMIC CARAMEL CORN

Steps:

• Preheat the oven to 325°F.
• Brush a parchment paper-lined baking pan with a little olive oil or butter; set aside.
• Pour the balsamic vinegar in a small saucepan; bring to a boil and let simmer (do this slowly, if you rush, it becomes bitter) until it reduces by half. Allow the syrup to cool to room temperature.
• In a non-stick sauce pan, melt the sugar without any water over high heat. It's important to carefully watch the sugar. As soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low.
• Gently jiggle the saucepan in circles. Do not use a spoon! Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don't let the sugar get dark brown or you'll get a burnt taste, which would be unpleasant.
• When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the oil is added), then slowly add the olive oil and salt. Stir frequently with a wooden spoon. Bring back to the stove using the lowest setting and add the corn syrup and the balsamic reduction. Turn off the heat, then add the baking soda (it will become foamy) and vanilla extract. Stir well.
• Immediately pour the caramel while it's still hot over the pop corn in large bowl. Sprinkle the peanuts (if using) and mix the ingredients until the caramel sauce is spread uniformly.
• Spread the pop corn onto the baking pan. Sprinkle with a pinch of salt so it enhances the taste of the popcorn.
• Bake for 10 to 15 minutes. Check the pop corn frequently, stirring to cook evenly.
• Remove from the oven and let cool for 15 minutes before serving.

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.