The flavors of the holidays are unmistakable in this addictive five-spice popcorn. Photo courtesy America’s Dairy Farmers. 
          
       	
	    
	    
	  December 2010 
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Best Caramel Corn Recipe
Page 8: Five-Spice Caramel Corn
    
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Five-Spice Caramel Corn
The flavors of the holidays are unmistakable in this addictive popcorn recipe, but you can adapt the flavors for year-round enjoyment by substituting sesame seeds for cloves and basil or rosemary for the allspice. Or, dig further into the spice cabinet and add what you like: anise, chile, cocoa powder, curry, poppyseeds: see it and shake it. 
Spiced caramel corn transforms the recipe from one-dimensional buttery sweetness to complex layers of flavor. The recipe yields 3 quarts caramel corn.  
Ingredients 
    - 3 quarts (12 cups) popcorn (about
                1/2 cup unpopped corn kernels)
 
  - 1/2 cup (1 stick) butter
 
  - 1/4 cup honey
 
  - 1 cup light brown sugar, packed
 
  - 1/2 teaspoon salt
 
  - 1/4 teaspoon baking soda
 
  - Powdered cinnamon, to taste*
 
  - Powdered (or freshly ground)  cloves, to taste*
 
  - Powdered ginger, to taste *
 
  - Allspice, to taste*
 
  - Powdered (or freshly ground) nutmeg, to taste* 
 
   
*Should add up to approximately 1-1/2 teaspoons of powdered spices. 
Preparation 
  - Preheat oven to 250°F.
 
  - Place popcorn
    in large bowl, set aside. Line rimmed
    cookie sheet with parchment paper.
 
  - In medium saucepan, melt butter over
    medium heat. Stir in honey, brown
    sugar and salt. Bring mixture to boil,
    stirring constantly. Reduce heat to low
    and continue to simmer 5 minutes
    without stirring.
 
  - Remove from heat, stir in baking soda
    and spices. Pour mixture
    over popcorn and quickly mix to coat.
 
  - Spread coated popcorn onto prepared
    cookie sheet and bake 40 minutes,
    stirring every 10 to 15 minutes with
    spatula.
 
  - Cool completely before packaging.
    Store caramel corn in airtight container
    at room temperature up to 5 days.
 
 
  
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