December of last year I was on a diet and pretty serious about it. I did a good job too. I sidestepped the Christmas cookies, I even skipped having a birthday cake. My resolve was impressive. Nothing could tempt me.
Then I made this caramel corn with chocolate.
There were a lot of caramel corn recipes floating around the internet last year, none of them particularly tempted me. Caramel corn is hardly earthshaking, even when done well. But one day I saw a bag of caramel corn with chocolate, made by a local company called Simply Sinful, and I couldn’t resist. I’m no longer allowed to walk down that aisle in the grocery store when hungry, because let me tell you people, caramel corn with bittersweet chocolate is amazing. It’s addictive, in fact, so much more than the sum of its parts.
I easily resisted every sweet treat last Christmas, except this one. By the end of the month I was calling it “crack corn.” By January I was in serious withdrawal. It is, in fact, earthshaking.
If you like unexpected treats, if you like sweet and salty and deep chocolaty and maybe even peanutty, you should definitely give this a try. Anyone you make it for will be grateful, and quite possibly addicted.
Don’t say I didn’t warn you.
CHRISTMAS CRACK CORN
12 cups popped corn
1 cup brown sugar
¼ cup light corn syrup
1/2 tsp salt
8 tbs (one stick) unsalted butter
½ tsp baking soda
1 tsp vanilla
I cup salted peanuts, roughly chopped (optional; I don’t love peanuts but you may)
6 oz (about 1 cup) semisweet chocolate chips (I use Ghirardelli 60%)
grapeseed, vegetable, or canola oil for greasing pans and bowls
Preheat oven to 250°
Prepare the popcorn using whatever method you prefer. If using a pot, 1 cup corn, 1/3 cup oil (grapeseed, vegetable, or canola) and ½ tsp salt should do the trick. If using microwave popcorn, buy an unbuttered, lightly salted variety. And did you know you can make your own microwave popcorn using a paper bag?
Grease a large mixing bowl with oil and measure out 12 cups of popcorn into the bowl.
In a medium pot or saucepan (make sure the sides are at least 3 inches high), add the sugar, corn syrup, butter, and ½ tsp salt. Measure out the vanilla and baking soda and have ready. Prep the peanuts (if using) before heating the sugar mixture.
You will also want to have two spoons or rubber spatulas close at hand, and a large baking sheet with sides or roasting pan. Coat all of these with a little oil.
See, doesn’t that caramel corn look naked by comparison? So sad.
Heat the sugar/butter mixture until it comes to a boil. Stir constantly for five minutes on a low boil. Take off the heat and add the baking soda and vanilla (it will get foamy). Stir to incorporate. Pour the caramel mixture over the popcorn (add the peanuts). Mix with the spoons/spatulas as best you can. Don’t try to mix with your hands—the caramel will burn. Don’t worry if it doesn’t mix evenly. You can fix that in the oven.
Dump the corn and caramel onto the prepared baking sheet, spread out as much as possible, and place in the preheated oven. Check after 10-15 minutes and stir the mixture. The caramel will soften and you should be able to mix it more thoroughly. Bake 1 hour, stirring every 15 minutes. Allow the corn to cool completely and break up any large pieces before proceeding.
Melt the chocolate, either in a double boiler or in the microwave (50% power, in 30 second increments), until just melted. Using a spoon, drizzle the chocolate over the pan of caramel corn. You want big chocolate bits, not tiny drizzles. Do not stir. Let chill in the fridge for 15 minutes before packaging or eating.
Makes one large baking sheet of popcorn. It’s never enough.
Tea & Cookies
