Are you craving a deliciously sweet and salty treat that's both easy to make and incredibly satisfying? Look no further! This Martha Stewart Caramel Corn recipe is a guaranteed crowd-pleaser, perfect for movie nights, parties, or simply indulging in a homemade snack. Forget store-bought versions – this recipe delivers that perfect balance of crunchy popcorn, rich caramel, and a sprinkle of flaky sea salt. It’s one of those easy recipes that always impresses.
Ingredients:
- 1 cup popcorn kernels (about 1/2 cup popped)
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt, plus more for sprinkling
- Optional: 1/4 cup chopped nuts (pecans or walnuts work well)
Instructions:
Getting Started: Popping the Corn
- Heat a large pot over medium heat. Add the popcorn kernels and cover the pot. Shake the pot gently until you hear the kernels start to pop. Once the popping slows significantly, remove from heat. Let the popcorn cool slightly. This homemade cooking method ensures perfectly popped corn every time.
Making the Caramel Sauce:
- In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir gently until the sugar dissolves completely.
- Bring the mixture to a boil without stirring. Continue boiling until the mixture reaches 245°F (118°C) on a candy thermometer. This is the hard-crack stage.
- Carefully remove the pan from the heat. Slowly whisk in the butter until melted and incorporated. Then, slowly whisk in the heavy cream (it will bubble up!). Be cautious as the mixture will be very hot.
- Stir in the vanilla extract and 1/2 teaspoon of sea salt.
Combining and Finishing:
- Pour the caramel sauce over the popped popcorn in a large bowl. Toss gently to coat every piece evenly. If using nuts, add them now and toss again.
- Spread the caramel corn in a single layer on a baking sheet lined with parchment paper. Sprinkle generously with extra sea salt.
- Let the caramel corn cool completely before breaking it into pieces. This ensures the caramel sets properly, resulting in that perfect crunchy texture.
Tips for the Best Caramel Corn:
- Use good quality ingredients: The flavor of this delicious dish heavily depends on the quality of your ingredients, so opt for good quality butter, heavy cream, and sea salt.
- Don't overcrowd the pan: When popping the corn, ensure the kernels aren't overcrowded. This prevents uneven popping.
- Watch the caramel carefully: The caramel sauce can burn easily, so keep a close eye on it while it's cooking. A candy thermometer is highly recommended for achieving the perfect consistency.
- Cool completely: Patience is key! Allowing the caramel corn to cool completely prevents the caramel from becoming sticky.
Variations:
- Spicy Caramel Corn: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the caramel sauce for a kick.
- Chocolate Caramel Corn: Drizzle melted dark or milk chocolate over the cooled caramel corn for an extra decadent treat.
- Pretzel Caramel Corn: Add some broken pretzels to the mix for added crunch and salty flavor.
Nutritional Information (per serving, approximate):
Serving size will vary depending on portion size. This is an approximation based on a serving of approximately 1/4 cup.
- Calories: Approximately 200-250
- Fat: 10-12g
- Carbohydrates: 25-30g
- Sugar: 15-20g
- Protein: 2-3g
This Martha Stewart Caramel Corn recipe is the perfect example of a simple yet impressive recipe. It’s a fantastic addition to your repertoire of healthy meals, quick dinner ideas, and best recipes, effortlessly transforming into a delightful homemade cooking experience. Enjoy!