{"id":2480,"date":"2024-11-15T15:58:28","date_gmt":"2024-11-15T21:58:28","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2480"},"modified":"2024-11-15T15:59:13","modified_gmt":"2024-11-15T21:59:13","slug":"caramel-corn-king-arthur","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/caramel-corn-king-arthur","title":{"rendered":"Caramel Corn &#8211; King Arthur"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>15 C popped corn (\u00bd C kernels, unpopped)<\/li>\n\n\n\n<li>2 TBS (39 GR) molasses<\/li>\n\n\n\n<li>1 C (213 GR) light brown sugar or dark brown sugar (packed)<\/li>\n\n\n\n<li>8 TBS (113 GR) salted butter (cold)<\/li>\n\n\n\n<li>\u00bc C (78 GR) light corn syrup<\/li>\n\n\n\n<li>\u00bd teaspoon baking soda<\/li>\n<\/ul>\n\n\n\n<p><strong>Oven: <\/strong>200\u00b0 F<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Line two large rimmed baking sheets (18&#8243; x 13&#8243;) with parchment. Pour the popped corn into a large bowl (at least 6 quarts); remove any unpopped kernels. Set aside.<\/li>\n\n\n\n<li>In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250\u00b0 to 255\u00b0F on a digital or candy thermometer. The syrup will darken slightly.<\/li>\n\n\n\n<li>Remove the pan from the heat and add the baking soda; stir well (the mixture will foam).<\/li>\n\n\n\n<li>Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.<\/li>\n\n\n\n<li>Spread the hot caramel corn on the sheet pans. Bake at 200\u00b0F for 1 hour, stirring every 15 minutes.<\/li>\n\n\n\n<li>Remove from the oven and let cool before storing in an airtight container. This recipe doubles and triples well.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">NOTES:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Be sure to assiduously remove any unpopped kernels; you&#8217;ll get most of them by shaking the bowl of popped corn, and scooping out the hard kernels that sift to the bottom. If you don&#8217;t remove them, the syrup will allow them to adhere to popped kernels, and that can hurt teeth.<\/li>\n\n\n\n<li>Add 1 C of roasted, salted peanuts to the bowl of popped corn before pouring on the syrup. Homemade Cracker Jack!<\/li>\n\n\n\n<li>To make popcorn balls on a stick, omit the baking soda from the recipe. As soon as you can handle the corn without burning yourself, form it into 1-cup balls, inserting a lollipop stick or skewer at one end of each.<\/li>\n<\/ul>\n\n\n\n<p>Yields 15 cups of caramel corn.<\/p>\n\n\n\n<p>Serving Size: 1 cup (39g) | Calories: 166 | Total Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 100mg | Total Carbohydrate: 27g | Dietary Fiber: 1g | Total Sugars: 21g | Protein: 1g<\/p>\n\n\n\n<p><a href=\"https:\/\/www.kingarthurbaking.com\/recipes\/carols-caramel-corn-recipe\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.kingarthurbaking.com\/recipes\/carols-caramel-corn-recipe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oven: 200\u00b0 F NOTES: Yields 15 cups of caramel corn. Serving Size: 1 cup (39g) | Calories: 166 | Total Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 100mg | Total Carbohydrate: 27g | Dietary Fiber: 1g | Total Sugars: 21g | Protein: 1g https:\/\/www.kingarthurbaking.com\/recipes\/carols-caramel-corn-recipe<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2480","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2480"}],"version-history":[{"count":3,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2480\/revisions"}],"predecessor-version":[{"id":2483,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2480\/revisions\/2483"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}