Caramel Corn

I accidentally discovered this recipe while attempting kettle corn, but I don't think you'll be disappointed.

Caramel Corn

Ingredients

• 2 tbsp canola oil
• 2 tbsp butter
• 1 cup mushroom corn kernels 
• 1/2 tsp salt
• 3/4 cup sugar
• 1 tsp vanilla

Line a baking sheet with parchment paper and set aside.

Place oil in a large dutch oven along with 3 or 4 corn kernels and cover. Warm the pot over medium-high heat. Once the kernels have popped, the pot is sufficiently hot. Remove the test kernels. Add the butter, kernels, and salt. Stir until all the kernels are coated with the oil and butter. Add the sugar and vanilla, and stir into the kernels. Cover the pot. Every 15 seconds or so, shake the pot back and forth over the stove burner so that the sugar does not burn. Once the kernels begin the pop, quickly (and carefully) crack the lid a bit and quickly stir the kernels - again to ensure the sugar does not burn on the bottom of the pot. Cover the pot and allow majority of the kernels to pop (about 2 minutes). A bit of steam is normal, but if you're starting to see or smell smoke, immediately remove the pot from the stove. Remove from heat and immediately turn the popped corn out onto the baking sheet and allow to cool. 

Remove unpopped kernels before serving.

Makes 6 to 8 cups

Notes from the Chef:

-I like mushroom kernels as opposed to butterfly kernels - it holds its shape better when tossed with the caramel

-Sprinkle in a handful of honey-roasted peanuts for homemade crackerjacks!