Jody Crack Corn (Caramel Corn)

RECIPE

Servings 10| Prep Time 30 | Total Time 1 1/2 hours

INGREDIENTS

1 1/4 cup mushroom corn kernels (or approximately 1 cup regular corn kernels)

2 sticks unsalted butter

1 cup light brown sugar

1 cup dark brown sugar

½ cup Light Corn Syrup (less 2 T)

2 T molasses

2 teaspoons fine pink sea salt

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1 teaspoon vanilla

1 teaspoon baking soda

DIRECTIONS

1. Pop mushroom kernels in the Microwave, in 1/3 cup increments.

2. Discard any tiny pieces or visible hulls before proceeding.

3. You will need a total of 6 quarts of popcorn for this recipe.

4. Preheat oven to 250 degrees.

5. Distribute the popcorn equally between two large baking sheets. 

6. In a large sauce pan on the stove, combine butter, sugar, salt, and corn syrup/molasses over medium heat. Stirring constantly, bring mixture to a boil. Continue to stir for 3-4 minutes (while still boiling), remove from heat and stir in vanilla, and then immediately stir in the baking soda (the caramel mixture will lighten in color and bubble up).

7. Divide the caramel sauce between the two cookie sheets covered with popcorn, pouring 1/2 of the mixture over each sheet of popcorn.

8. Using rubber spatulas, gently (but quickly) stir to spread the caramel sauce over as much popcorn as you can, until the sauce starts to cool down. Note: Not every kernel will be coated after the initial covering.

9. Place both baking sheets in the preheated oven (using the middle and upper middle racks) and bake for a total of about 55 minutes, but taking the trays out EVERY 10-15 minutes, one at a time to mix/stir the popcorn and caramel coating.

10. When done baking, allow the caramel corn to thoroughly cool on wax paper before storing in an airtight container or freezing.