Caramel Corn

I grew up eating caramel corn from the famous popcorn place in Chicago (I won’t name any names here, but you can probably guess who I’m talking about). My grandma, Booda, got it for all of us (my brother, sister, Mom, cousins) as part of our Christmas gift every year. When she finally retired and moved to North Carolina, well it wasn’t quite as easy as going downtown to get us some popcorn, so she stopped sending it.

how to make homemade caramel corn

I went through withdrawals at Christmas time that first year. That’s when I decided it was time to create my own Caramel Corn, but of course make it organically. It took me a while, and I will be the first to say this isn’t the most easy recipe I’ve made. But, it is totally worth it! Here is the recipe for my even better than the original Organic Caramel Corn. Make this for Thanksgiving and Christmas!

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Caramel Corn

Recipe by MimiDifficulty: Intermediate
Makes

6

servings

Nothing is better during Christmas than homemade caramel corn. This stocking stuffer takes a little effort, but it’s totally worth it!

Ingredients

  • 142 grams (heaping 1/2 cup) organic corn kernels

  • 28 grams (2 tablespoons) organic coconut oil

  • 340 grams (1 1/2 cups) organic cane sugar

  • 1/2 cup (113 grams) organic salted butter

  • 1/4 cup organic heavy whipping cream

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon baking soda

Directions

  • In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat.
  • Once one or all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid. Heat kernels for 1 minute. Intermittently, gently swirl around the kernels in the pot to coat them all in coconut oil.
  • Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When popping slows to 1 second between pops, remove pot from heat and remove lid. Carefully pour popped corn into large bowl to cool.
  • Preheat the oven to 350°F. Line two bakings sheet with parchment paper.
  • Once the popcorn is cool, in a pot over medium heat add the sugar. Once the sugar starts to melt, stir with a high heat spatula to keep from burning. Sugar clumps will form until the sugar turns into a liquid.
  • Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
  • Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.
  • Once completely combined, remove from heat and add in the sea salt and stir. Last, add in the baking soda and stir to combine.
  • Pour over the popcorn, and stir to coat it as evenly as possible. Then spread the popcorn evenly onto the prepared baking sheets.
  • Bake at for 7 to 10 minutes or until it looks dry.
  • Store in an airtight container for up to 2 weeks.

Notes

  • High Altitude – Follow the recipe as noted.

Did you make this recipe? 
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Make sure to check out the post 15 Easy Christmas Brunch Recipes, which I’m sure you’ll love too! And, share it with someone who you think may also like it!

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