Americans are estimated to pop over 1 million pounds of popcorn every year. Christopher Columbus found Native Americans popping corn when he arrived in the New World. According to traditional stories, popcorn was served at the first American Thanksgiving. At the Chicago’s World Fair in 1893, German brothers Frederick and Louis Rueckheim improved upon the classic by selling popcorn and peanuts sweetened with molasses. This combination was eventually refined and became Cracker Jack, the country's most popular commercial caramel corn. Below is a recipe for caramel corn that you can make at home.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Caramel:
Directions
- Grease a cast iron skillet using nonstick cooking spray.
- Add sugar and dissolve over medium heat, stirring constantly to prevent burning, about 3–5 minutes. Note: Do not add water as this causes an eruption.
- Remove from heat, and reheat later to liquefy if needed
- Meanwhile, add oil to a large pot with a lid. Add 3–4 kernels and cover with a lid.
- Cook over medium heat.
- When kernels pop, add the rest of the corn, replace lid and shake the whole pot. Keep shaking until the popping ends, about 4–6 minutes.
- Transfer popped corn to a large bowl. Toss with caramel, allow to cool slightly, and serve.
For Caramel:
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