Fall for baked caramel corn, a great treat for trick-or-treaters of all ages this Halloween. To be sure, it’s the perfect mix of sweet and salty!
History of Caramel Corn
Without a doubt, caramel corn has a flavorful history that dates back to the 1870s. The Rueckheim brothers, Louis and Frederick, immigrated from Germany to Chicago. Then they opened a popcorn shop where they developed new popcorn flavors and delicious toppings. Before long, they developed a mixture of popcorn, molasses and peanuts. At this point, a store customer sampled the mixture and told the Rueckheim brothers, “That’s a crackerjack!” (Basically, that meant he found the new flavored popcorn exceptionally excellent.)
Given that, the brothers named the popcorn concoction Cracker Jack. All in all, Cracker Jack gained widespread popularity after its release across the United States in 1896. In fact, people have always associated Cracker Jack with leisure activities and entertainment, particularly baseball games. For example, count up all the times you’ve sung the line “Buy me some peanuts and Cracker Jack” from “Take Me Out to the Ball Game” during the 7th inning stretch of a baseball game!
Baked Caramel Corn Today
Over the years, confectioners have developed various adaptations of caramel corn. Additional recipe ingredients and new flavorings and coatings have, in time brought us delectable new varieties of caramel corn. (Undoubtedly, chocolate drizzle caramel corn is my personal favorite!) Today you can find caramel corn a staple at movie theaters, carnivals, fairs, grocery and specialty stores, and in kitchens around the world. No doubt, we think you’ll fall for baked caramel corn from “Bronner’s Flavorful Favorites” staff cookbook 2.
Baked Caramel Corn Recipe
- 1 cup butter
- 2 cups brown sugar firmly packed
- ½ cup light or dark corn syrup
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
- 6 qts popped corn approximately 1 cup kernels
- First, pop popcorn.
- Secondly, melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
- Thirdly, boil without stirring a further 5 minutes.
- Fourthly, remove from the heat and stir in the baking soda and vanilla.
- Now gradually pour over the popped corn, gently mixing until well covered. Then pour into 2 large, shallow roasting or baking pans. Alternatively, divide the popped corn between the two pans, then the caramel mixture, gently folding the ingredients in each pan until well covered.
- Next, bake at 250°F for 1 hour, stirring every 15 minutes.
- Lastly, remove from the oven and allow to cool completely.
- Break apart and store in tightly covered containers.
In truth, it’s made from puffed corn, not popcorn, but I think you’ll find our Puffed Corn Candy recipe a sweet treat for any occasion!
Finally, while you’re munching our baked caramel corn with the kids, pull our the craft supplies. Without delay, make our Spook-tacular Spider Halloween craft for some creepy, crawly fun!
To that end, I hope we’ve encouraged you to be Baking Spirits Bright all year long!