Caramel Corn

I made some caramel corn tonight. I’m just guessing it’s not something that anyone with any medical training has ever suggested someone consume. But, given the time of year, caramel corn just seemed like the perfect thing to munch on tonight.

Of course, caramel corn isn’t something I keep lying around the house. So, I whipped up my own.

I don’t recall ever having made caramel corn before – don’t ever remember thinking it would be something I wanted to eat before. But, it was easy enough to do.

I eat a lot of popcorn – not the microwave kind, but the normal kind. So, I popped a bowl of corn and meanwhile made some caramel sauce. I just poured mine over and stirred the corn a bit. I didn’t coat it too thoroughly, but of course you can make as much as you’d like on yours.

Caramel Sauce

1/2 cup butter
1/2 cup brown sugar
1/2 cup white syrup

Mix and cook on top of stove. Let boil for one minute. It will look just like melted caramels. You just pour it over the popped corn and mix it up. If you’re doing very much corn, it would be beneficial to do it in layers, instead of only pouring the sauce on top of a large pile of corn and expecting to be able to mix it well. I didn’t worry too much about mixing mine completely.

All in all, it was a fine experiment. I have a bit of a sugar headache – how could that be with a concoction that is two-thirds syrup and sugar with the remaining third being butter?

Obviously, you can make this in any quantity you want – just use equal parts of the three ingredients. I used 1/2 cup since that’s a stick of butter. Plus, I wanted to save some and see how it works later. I’m guessing just warming it up again will make it pourable the second time. We’ll see.

Needless to say, I didn’t consume the entire recipe. I like sugar, but that’s over the top. 

Caramel corn seemed the perfect thing to have on a fall day. I guess people don’t make popcorn balls for Halloween treats anymore. Pity.