Since we attended a very adult version of the circus last night in Spiegelworld Empire, how appropriate is it that today is Caramel Popcorn Day?!
However, I don’t think of the circus when I think of Caramel Popcorn, I think of wine. Specifically from the Sonoma Valley region of California. The reason for that? A trip the Fashion Mister and I took back in 2010. Sonoma Valley isn’t far from where I grew up, the Fashion Mister and I like wine, the company the Fashion Mister works for manufactures wine-presses, and one of their customers is Kendall-Jackson!
During our 2010 trip, we stopped at Kendall-Jackson because they do a couple of food and wine matching menu’s. One is across the range of wines and food options and the other is just for desserts. We ended up doing both on two different days, but one of my favourite parts on both days was the Caramel Popcorn made there and served with one of their sweet late-harvest wines! By far the best I have ever had…anywhere…in any country! The caramel popcorn that is. Although the wine was pretty delish too!
Not only did the chef send us home with a box of salted caramel treat but he made sure we had the recipe too!
Kendall Jackson’s Double Gold Caramel Corn
(recipe from Kendall Jackson’s culinary team)
- 12 cups air popped popcorn (pref. unsalted)
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1 cup brown sugar (pref. golden brown)
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 2 tsp kosher salt
- Preheat oven to 300F. Line a large rimmed sheet pan (10×15 inches) with aluminum foil and lightly grease. A nonstick pan can also be used.
- Lightly grease a very large bowl with a very thin coating of cooking spray or vegetable oil. Place popcorn in bowl and set aside.
- In a medium saucepan, melt the butter over medium heat. Add corn syrup and brown sugar and stir to combine. Cook over medium heat, without agitating or stirring the pan, for 4 minutes.
- Continue cooking for an additional 4-5 minutes, stirring well with a spatula every thirty seconds. Remove from heat and stir in vanilla, salt and baking soda.
- Pour caramel over popcorn in the large bowl and carefully fold the popcorn with a spatula until it is evenly coated with the caramel.
- Pour caramel covered popcorn onto prepared baking sheet and spread into an even layer.
- Bake for 15 minutes, stirring or turning the popcorn every 5 minutes.
- Place one very large sheet of parchment paper on the counter-top and spread cooked caramel corn onto it after it comes out of the oven. Allow it to cool for a couple of minutes, then separate it into small clusters while still very warm.
- Allow to cool completely before eating or storing.
Makes about 12 cups.
Hope you enjoy Caramel Popcorn Day as much as I do!
- Dark Chocolate Drizzled Caramel Popcorn (popkarmanyc.wordpress.com)
- How Do I Love Thee….Let Me Count The Ways – Candy Bar Caramel Corn (theinvoluntaryhousewife.com)
- Caramel Popcorn Cupcakes (tamaraleighauthor.wordpress.com)
- 8 Sweet and Savory Popcorn Recipes (editorette.com)