Caramel Corn

Caramel Corn

  I usually don't start making caramel corn until closer to the holidays because once I start I can't stop!   I started early this month making it for my monthly activity for allrecipe.com ambassador program as one of the brand partners is Karo Syrup.  I've made this several times this month and every time it gets devoured quickly.  Warning.....It's very addicting.  The recipe for classic caramel corn on allrecipes.com is very good but I have an all-time favorite recipe that I got from - Amateur Gourmet.  Both recipes are good so if you love caramel corn, make it at home, you won't be sorry.

*I now use mushroom popcorn.  Its round shape makes it the perfect popcorn for making caramel corn.  I use this brand, Tietz Family farm. I found it at the farmers market in Madison, Wisconsin and now order it online.  You can also order other brands on Amazon.

6 quarts (24 cups) of Popped corn (place popped corn in a large roasting pan making sure to remove ALL the old maids)

1 cup butter
1/2 cup light Karo corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Place popped corn in large roasting pan in preheated oven while you make the caramel.   (Keeping the popped corn and pan warm will help coat the caramel)  In a large saucepan melt the butter, stir in the corn syrup,  brown sugar and salt.  Stir until the mixture comes to a boil (medium). Boil (medium) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every 15 minutes that it's in the oven.)   Bake for 60 minutes, stirring every 15 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   When done, spread on counter lined with parchment or foil.  Let it cool and eat!  Store in airtight container or large zip lock bag.

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 

It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on medium high heat and it burned.  I corrected that to medium and it turns out amazing.   

I use this 2 quart bowl to measure out popped corn.  Recipe calls for 6 quarts.

 

Use a large roasting pan or large disposable foil pan to mix and bake caramel corn.  As it bakes you will stir every 15 minutes, this helps to coat all the popped corn into caramel goodness!

Lay out to cool on a piece of parchment paper.  Be warned......once you start eating this you may not be able to stop!

Here are a few other Karo syrup recipes that are keepers.

This is the best pecan pie, it's a keeper.  Here's the link to the recipe on Allrecipes - Premium Pecan Pie

These are a family favorite.  Here's a link to the recipe on allrecipes.com - Chocolate Scotcheroos

 

I am an Allrecipes Allstar Brand Ambassador(a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on my blog. The reviews, content and opinions expressed in this blog are solely my own.

Caramel Corn

It's December so I have to repost my favorite Christmas treat, caramel corn.  I found this perfect caramel corn recipe here - Amateur Gourmet.  It's crispy and once you start eating it, it's hard to stop.   I did make one change that puts this caramel corn over the top,  I use vanilla and maple extract.   Makes a big batch so I have plenty to share.   I love the holidays!

*I now use mushroom popcorn.  Its round shape makes it the perfect popcorn for making caramel corn.  I use this brand, Tietz Family farm. I found it at the farmers market in Madison, Wisconsin and now order it online.  You can also order other brands on Amazon.

6 quarts of Popped corn (24 cups) (place popped corn in a large roasting pan making sure to remove ALL old maids)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and salt.  Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 45 minutes, stirring every 15 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.  When done spread out onto parchment or foil on counter.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing every time. 

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

Edwards Apple Orchard (Poplar Grove, IL)

It's that time of year again, time to go to Edwards Apple Orchard  (Poplar Grove, IL).  This place is what an orchard should be.  I've been going to Edwards annually since my kids were little and  I look forward to going every year.  My kids are grown now but if you have young kids Edwards has a lot to offer,  pony rides, a farm animal petting zoo,  playground, and even a farm museum.  Even though my kids are grown I still love going with friends.  My favorite is the barn with the gift shop.  There are many goodies for purchase.  Some of my favorites are apple butter, pumpkin butter, corn salsa, salad dressings and I always purchase a bag of apples.

I look forward to these apple spiced doughnuts and hot cider!  The doughnuts are warm and flavorful and along with the cider, I'm in apple heaven!

These are what apples are suppose to taste like.

 Here is one recipe that I make (several times!) when it's apple season.  It's so yummy!  

Apple Caramel Dip

1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.

I found this recipe on Janetishungry.blogspot.com but I made a few changes.

Allreicpes.com 15th Year Anniversary

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As many of you know, I’m an Allstar Brand Ambassador for Allrecipes.com. What that means is… I volunteer for a program of AR members along with other members around the US. In a monthly newsletter we are given assignments,  preparing, photographing and reviewing recipes. We also get to test products of site sponsors. I’m enjoying the program as I’m surrounded with like minded people who love to cook, bake and talk about food.

A few months ago I received an email inviting me to attend AR 15th Anniversary Celebration on Thursday July 26th- Saturday 28th! I could hardly believe it, as I have always wanted to visit Seattle and here was my chance. Also to get the chance to visit AR in person was so exciting. Boy, was I in for a treat!

 

Since I've never been to Seattle I decided to extend my trip and bring my husband (Kevin) along. We arrived Monday, a few days to explore Seattle before the AR events. We checked into our hotel (The Inn at the Washington Athletic Club), which was in a perfect location to everything Seattle. We stayed long enough to drop off our luggage in the room and headed out again. First on our list to see was Pikes Place Market.

--> This market is HUGE! It’s our kind of museum with all the beautiful stands of fresh seafood, fruit and vegetables, and the beautiful flowers. 

After walking around we worked up an appetite for lunch. I had done my research and got a lot of recommendations on where to eat. We had lunch at the Steelhead Diner at the Pikes Place Market and it did not disappoint.

GRILLED BRISTOL BAY SOCKEYE SALMON
with Port Soaked Cherries, Smoky Almond ~ Rosemary Brown Butter, & Creamy Hominy Polenta

JUMBO LUMP DUNGENESS CRAB CAKE
with Crispy Parsley & Sauce Louis

--> My restaurant  list was long but I will tell you we managed to cross off most of them.   Here is where we went and what we had.

 

Matt's in the Market
 
 Kevin's said this was his favorite meal EVER!  Beef tenderloin, yukon gold potato puree, kale, wild mushrooms, demi glaze and marrow butter.  Kevin let me have a small bite and it was crazy good!

I had halibut with a corn broth.  It was delicious, the fish was so fresh.

 This was the view outside the window at Matt's.

 Serious Pie  We had no idea what to order as all the pizza's sounded good.  So we asked the waiter to order us his favorite.    It was clams, house pancetta, chilies, lemon thyme and it was seriously yummy!

 Toulouse

Crème Caramel French Toast - pear, caramel, fresh strawberries and pecan butter

‘Eggs Charcutieres’ with Rustic Duck Terrine \and Veal Shallot Pan Sauce

As you can see we both LOVED our breakfast.  Kevin didn't really lick his plate, but he wanted to!

 THE original Starbuck!

There is truely a Starbucks on every corner in Seattle.

Salumi - This was a tiny little place that you will miss if you didn't know where to find it.  Also there is a line outside the door, be prepared to have a 30 minute wait.  We had heard  about Salumi and that it was run by the Batali family (Mario's Dad and Sister).  We ordered two sandwiches, the salumi and the Porchetta.  The Porchetta was  tender, juicy pork, and very yummy.  We ate it so fast we forgot to take a picture.  This is a picture of the salami sandwich, also very good but if you had to pick one order the Porchetta it was amazing.

 

Portage Bay Cafe

When you order pancakes or french toast here you get to go to the fruit bar.  YUM!

I know we ate a lot BUT we walked all of Seattle.  In Seattle you are either walking up a hill or down, my legs are still sore!  Below are a few of the sights, what a fun city.

The Duck-land and water tour

 

Kerry Park-Queen Anne Neighborhood-Beautiful View

 

Here is the Space Needle.  We didn't go up in it as we just ran out of time.  I hate when that happens!

               We spent one day on a Bon Vivant wine tour.  Had a wonderful day visiting a few different wineries with a few other couples and drank some (a lot) really good wine. 

We didn't go up in the space needle but saw many times from a distance.  Okay enough with our time in Seattle and on to why I was there, Allrecipes 15th Anniversary.

Thursday evening began with a tour of AR office space, which was located in the heart of downtown on Pine Street. Right away you realize that the employees love working there, a lot! As we were touring their work space, they explained that they had been celebrating all week, and this particular day they had just had a putt putt tournament throughout the office. You could tell they had a fun working environment, they even have a disco ball!  After the tour came the Meet and Greet Happy Hour party! It was very relaxed as all of us ambassadors got to meet each other, most of us, for the first time.

I was amazed when the AR employees came up to me and said, “you must be Dawn”, they already knew me (us)! I even got to meet the President of AR, Lisa Sharples. They all made us feel important for our part in the Ambassador program.

Both the Happy Hour and the Anniversary Party was catered by a personal chef Karen Binkhorst. She and her staff did a fantastic job in the AR Kitchen. The appetizers were all delicious!


Friday, we arrived at AR at 8 AM and had breakfast before starting our day. After getting our fill we were given an introduction to AllRecipes by William. His entire job is devoted to making AR the happy place to work.  How cool is  his job! The AllRecipes culture is is about acceptance, inclusiveness, caring, to be humble and allowing each employee and member the right to be an individual.  What a great place to work!

Next to come was a presentation showing an in depth look at AR. We then broke off into workshops and focus groups such as social media info (talked about how they use twitter, Facebook, Pinterest, apps, ect.), video tips on filming and photography (they even talked about where to get some photography equiptment at a good price), business Intelligence (talked about the performance stats that they check everyday to keep them the #1 food site). At 3:30 we all headed back to the hotel to get freshened up for the big celebration party along with all the (happy) employees.  Here's a few pictures of the party.  It was a good time had by all!

THANK YOU AR for giving me this opportunity to celebrate 15 years with you and the Allstar Ambassadors.