Okay, Okay….this is really not THAT boozy of a caramel corn after cooking the caramel……BUT I did add booze, BONUS!!! We are a snack family, many of my friends share they love having snacks around the house. So for my first recipe of 2013, I bring you a snack we devoured VERY quickly in our home. This recipe would be perfect when traveling, put a little in a baggie and ensure you don’t get low blood sugar in the middle of your day! Oh don’t worry about the booze in the recipe, it really does cook down, and just gives a lovely flavor!
Actually now that I have made Homemade Salted Caramels, and caramel corn, I believe I may have opened a candy making floodgate! I am excited to try some recipes this year, and and explore what all my lovely candy thermometer has to offer!
For this recipe I looked on-line for a basic caramel corn recipe from Allrecipes.com, and then adjusted it to add in the rum and egg nog. I have since received a family caramel corn recipe I am very excited to try…..more snacks for my travels, WOO HOO!!!
- 8 quarts of popped popcorn
- 2½ cups packed brown sugar
- 1¼ cups light corn syrup
- 1¼ cups salted butter
- ½ cup spiced dark rum
- ½ cup egg nog
- Grease with cooking spray two large 4 inch deep pans or 3-4 cookie sheets with edges. Sit aside.
- Pop popcorn stove-top in a deep pot, or however you choose. You can use microwave popcorn, it will call for several bags, maybe 4 or 5 bags. You can pop the corn in advance, and sit aside to cool.
- In a large sauce pot over medium-high heat, cook the brown sugar, corn syrup, and butter, swirling pan frequently, try to avoid stirring with spoon, instead move pan around carefully and swirl frequently carefully. Heat sugar mixture to 200 degrees F, then add rum and egg nog and swirl together well. Be careful the mixture cools quickly when you add the rum and egg nog, so swirl frequently to keep the mixture moving. Heat mixture to 270-290 degrees F. To check if mixture is done cooking, drop some in a small amount of cold water, if it is immediately hard and pliable then it is done cooking.
- Pour caramel over popped popcorn on cookie sheets slowly, and stir well to incorporate caramel well.
- Let corn cool about 10 minutes or more. Then devour.
This year has truly been a long rollercoaster of many ups and downs. The best part started in January 2012, when I started full-time with my company. I love my job, and helping restaurants move towards being completely food safe in everything they do. I am also so happy to say I was able to cross a few more items off my kitchen bucket list. My hubby and I took a trip to Wilmington North Carolina, and back home to Michigan for our fun travels this year. The way I see it, life is always an adventure, what is important is how do you choose to see that adventure? I chose to have fun on my roller coaster, and continue to have fun learning more about baking/cooking/ photography/and writing!
NOW who is ready to take on 2013? I am so ready to conqueror more of my kitchen bucket list, and have FUN!!!! I put together the top 12 recipes of 2012 here at CafeTerraBlog. I also created a Pinterest board of all my savory treats, sweet treats, and cocktails I made this year!
Since I don’t do the whole New Year’s resolution thing (I never keep them!) My goal – I decided I need to use my Nikon camera to it’s full capabilities.
Do you make New Year’s Resolutions?