Caramel corn
My step-son’s away at college, and our new hobby is sending him care packages. (Okay, so I guess shipping boxes to Michigan cuts down on the environment benefits of eating local. But it’s his first quarter away.)
The most recent package had a movie theme and included homemade caramel corn.
Thank goodness it didn't all fit! Chris and I got to eat the little bowlful.
The corn came from this spring’s Member Pack has been in our fridge for months. It popped just fine. Popping corn on the stove is surprisingly easy. I make it in a Dutch oven and shake the pan for the minute or so it takes to finish. I think it’s easier to control than microwave popcorn because your hands are on it the whole time. When the popping is finished, you just move the pan off the heat. It’s faster than lunging madly for the microwave button. This is my second time making popcorn this way, and both times it’s been white and fluffy with no burned pieces and very few unpopped kernels. I’m a big fan.
Then we made it even better using a bottle of cane syrup (also from the Member Pack). We melted brown sugar, butter, and cane syrup on the stove. After it had boiled for a few minutes, we added vanilla and baking soda. The baking soda immediately fluffs up the mixture and lightens the color. (It’s pretty cool!)
We mixed the caramel with the popcorn and baked it at 250 degrees for 45 minutes, stirring every 15 minutes.
Here are the recipes:
- Popcorn on the stove (See Zorra’s reply)
- Caramel corn
thoughtful consumption 
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