Chef Jessica: Homemade Caramel Corn

Chef Jessica Bright and Bruce Hamilton of WJXT's morning show show you how to make caramel corn from scratch. Find more recipes at www.facebook.com/followchefjessica or www.chefjessica.blogspot.com.

10 cups popped popcorn (un-popped kernels removed)
¾ cup packed brown sugar
¼ cup water
3 TBSP butter
2 TBSP dark corn syrup
¼ tsp salt
2 cups dried fruit (I use a combination of Crasins and chopped dried apricots)
1 cup toasted pecans

Grease a very large bowl with non-stick spray. In saucepan combine sugar, water, butter, syrup, and salt. Place over medium heat until it reaches 250 degrees and starts to thicken (5-6 minutes).

Place popcorn, nuts, and fruit in the large greased bowl and pour syrup over, stirring quickly to coat. Use buttered hands to pat into balls. Wrap each ball and eat within 2 days.

Category:

Howto & Style

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