Tag Archives: caramel

Caramel Popcorn Delight

14 Jan

Yeah, hurried home to make this before a movie date night (saw Girl with the Dragon Tattoo) last night, but totally forgot to bring it with us! Stupid, too rushed. But we had it afterwards and it was delicious! This ain’t a low-fat recipe.


  • 1/2 c. unpopped corn
  • 1/2 c. butter (1 stick)
  • 1 cup brown sugar
  • 1/4 c. corn syrup
  • 1/2 tsp. salt
  • 1/4 c. peanuts (unsalted)


  • Preheat oven to 200
  • Pop corn in the microwave. Don’t burn it like I did! Put the popcorn into a large bowl.
  • In a large, deep fry pan, melt the butter with the brown sugar, salt, and corn syrup, on medium heat, until big bubbles start to appear as it boils.
  • Take off heat, and pour over the popcorn, adding the peanuts also. Stir until thoroughly mixed.
  • Place popcorn on a non-stick baking sheet (the kind with a rim) and bake for ~45-50 min on 200. Turn the popcorn every so often, if you have more than one layer depth on the baking sheet.



Salted Caramel

6 Dec

To keep all for yourself, or to give to friends, this is a tough decision. OR make loads and do both. After all the healthy recipes, this is decidedly not healthy (loaded with butter and sugar), but it just tastes great. Mmmm. Would make a great gift for friends if I could stop eating them.


  • 1/2 c butter
  • 1 c. white sugar (or use Splenda sugar blend)
  • 1 c. brown sugar, firmly packed
  • 1 c. corn syrup
  • 1 c. sweetened condensed milk
  • 2 tsp vanilla
  • coarse sea salt


  • Put everything except salt into medium pot and heat on medium, stirring very frequently, until caramel is a darkish color and all the sugar is blended thoroughly. The caramel should bubble a bit, but stir along the bottom since you really don’t want the sugar burning!
  • Prep 1 (or 2, depending on how think you want it) square baking dishes with aluminum foil. Spray with PAM lightly.
  • Pour the caramel into the baking dish. Let cool, and then refrigerate until hard (~2 hrs or more). Take out, strip the aluminum off the block (the caramel should be hard and stick together).
  • Lay out parchment paper and sprinkle loads of sea salt on it, then press the caramel into the parchment (and sea salt). Cut with butcher knife into small pieces. Wrap in parchment paper and twist.
  • Try not to burn your tongue licking the remaining caramel out of the hot pan.