Monday, January 21, 2013

Nate's Caramel Corn

Seeing this on the kitchen table is always exciting...

Why? Because it means Nate will be making caramel corn. His is the best. I think it's so wonderful because the popcorn itself comes right from the Riverview Theater, it calls for an obscene amount of butter, and Nate must just have a special touch.

All you need is butter, corn syrup, brown sugar, vanilla extract and heat. 
Healthy right? 

It doesn't matter.

Soon enough you have this bubbly wonderfulness. 
Is that a word? 

That doesn't matter either.


Sebastian joined in the fun for a bit. Then he got bored waiting for the caramel to heat.

The transition from highchair to crib included a face smash into Papas shoulder...this happens when he is zonked out enough to not care where he lands. 

As usual, Magnus and Penelope were not far from the food.

And we may have even tossed them a few pieces of popcorn.

Nate's Caramel Corn
A bunch of popcorn (popped) - (well, that's vague)
1 1/3 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon vanilla extract

Preheat oven to 250 F. Grease large roasting pan, fill it with popcorn and warm in oven. Over medium heat, combine brown sugar, butter and corn syrup. Heat without stirring to 250-265 F or when caramel forms a rigid ball when dropped in water. Remove from heat and stir in vanilla extract. Pour over popcorn and stir. Return to oven and bake for 45-ish minutes stirring regularly. Cool on lightly greased foil sheets. 

I have never made this have never read the recipe until how it says "A bunch of popcorn (popped)". I will be checking with Nate to see about how much popcorn to use...update on that later. 


  1. We have just about finished off what you left here last night. It is absolutely the BEST caramel corn I have ever had!!