Week 7 Cinnamon Bun Caramel Corn

Cinnamon Bun Caramel Corn

Ingredients:

·       7 cups air-popped popcorn

·       1 cup tightly packed light brown sugar

·       1/4 cup light corn syrup

·       1/2 cup unsalted butter

·       1/2 teaspoon salt

·       1/2 teaspoon baking soda

·       1 and 1/2 teaspoons vanilla extract

·       1/2 teaspoon ground cinnamon

·       6 ounces white chocolate, coarsely chopped

Special Ingredients

·       1-2 large baking sheets

·       wooden spoon

·       a sturdy pot

·       double boiler

Directions:

1.      Preheat the oven to 200°F. Spread the popcorn out onto 2 large baking sheets-- or 1 if it all fits! Set aside.

2.     Combine the brown sugar, corn syrup, butter, and salt in a medium heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until butter has melted. Next, bring to a boil while stirring occasionally. Once boiling, stop stirring. Allow to boil for 5 minutes. Remove from the heat and quickly stir in the baking soda. The caramel will immediately foam and bubble. Stir in the vanilla and cinnamon. Pour the caramel over the popcorn and toss gently until all of the popcorn is coated.

3.     Bake caramel corn for 1 hour, stirring every 20 minutes. Allow to cool on the pan(s), then break apart any large clusters. Melt the white chocolate in a double boiler or microwave (stop and stir every 10 seconds if using a microwave), then drizzle over caramel corn. Allow to cool.

4.     Make ahead tip: This caramel corn tastes great for up to 2 weeks if stored in an airtight container. Wonderful recipe to make ahead of time for holidays and entertaining.

Recipe Notes:

1.      If you do not have a popcorn maker at home, you can simply add 3 tablespoons of popcorn kernels to a brown paper bag. Seal the bag tightly by folding over the top.  Microwave the popcorn for approximately 1 minute, 45 seconds on High, or up to 2 minutes, depending on your microwave.  This method will make 5 cups, so you'll have to do it twice. Alternatively, you can use natural-style microwave popcorn that has no butter added to it. Or, you can make it on the stove-top by adding 2 tablespoons of oil, then your popcorn kernels, stir to coat the popcorn kernels and place a lid on the pot. Once the popping has slowed down, turn the heat off.

Baking Soda:

All ingredients in candy recipes serve a particular purpose, much like baking recipes. It’s not like cooking where you can add or take away an ingredient and still have the dish turn out fine. No, no, no. In candy-making and baking, everything plays a part in the finished recipe’s structure, flavor, and texture. That being said, I know some of you might be a little curious about the use of baking soda in this caramel corn recipe. It’s not included just for kicks– the baking soda serves an imperative role. And here’s what it does:

Nerd Alert:

Baking soda’s job in the caramel is to react with the acid (the brown sugar and corn syrup). This reaction creates tiny carbon dioxide air bubbles. You’ll see this reaction happening in step 2 of the written recipe below. The caramel sauce bubbles and foams up once the baking soda is added. Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. This softer texture means you won’t be breaking your teeth on rock-hard caramel. Rather, the caramel on this caramel corn is chewy with a slight crunch.