Tuesday, January 5, 2010
its rated ARRRR!
sorry...that is my all time favorite pirate joke and i had to pass it on.
i grew up eating caramel corn from fisherman's wharf in monterey.
it was always a treat to go there and get a pink box of the stuff.
i have never attempted to make homemade caramel corn until i tried some that really intrigued me.
kernel-less caramel corn.
i had it at a street fair.
it was so good and no pesky hard bits that can send you to the dentist with a broken tooth.
they were selling the stuff for a buccaneer.
it was really expensive though and i remember walking by about 3 times for "free" samples to satisfy my sweet tooth.
then we went to some friends house for a movie night.
they made caramel corn and it was delicious.
our hostess commented that she usually makes her caramel corn with pirate's booty...aha!!
the secret ingredient to the kernel-less caramel corn was pirate's booty!
there was a pirate's booty shortage in the southland.
she couldn't find a bag anywhere.
shiver me timbers.
i found some of the treasured pirate booty at costco about two weeks ago.
yo ho, yo ho,
some caramel corn for me.
well...actually...i made this batch for a friends birthday.
hopefully she will let me have some.
here's how ya do it ya scallywags...
Kernel-less Caramel Corn
8-10 oz of Pirate's Booty (White Cheetos Cheese Puffs work, too)
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda
Pour Pirate's Booty into a large roasting pan or very large bowl and set aside.
Combine butter, brown sugar, and corn syrup in a 2 quart sauce pan.
Cook on medium heat until mixture has melted and is slightly bubbling.
Add the baking soda. Stir until combined.
Pour caramel mixture onto Pirate's Booty and fold into each other with a spatula until completely covered.
If you like a chewier, soft caramel texture, allow to cool and eat.
If you like a crunchier, harder caramel texture, preheat your oven to 250 degrees.
Place the caramel corn on a cookie sheet or roasting pan.
Bake for 25-30 minutes, mixing every 10 minutes.
Remove from oven and immediately pour caramel corn onto wax paper and allow to cool.
Break into bite size pieces.
Keep in airtight container.