Last weekend I saw my first Quentin Tarantino film—Django Unchained. I spent several parts of the movie peeking through my partially closed eyes as I tried to ignore exploding gunshot wounds and splattering blood. This Oscar nominated film tells the story of how a freed slave (Jamie Fox) sets out to rescue his wife (Kerry Washington) from a brutal Mississippi plantation with the help of a German bounty hunter (Christoph Waltz). Although I wouldn’t consider this my top pick for Best Picture, I’d still give it 3 out of 4 stars. I’d recommend catching it in the theaters, and wouldn’t wait until it hits the Redbox.
To get you ready for some movie viewing in the upcoming weeks, I decided to post a caramel corn recipe. I didn’t realize just how simple this recipe would be. If you have popcorn and some corn syrup on hand, you’re basically ready to start eating some caramel corn. But beware… this stuff is addictive so be sure to have some friends around to help you eat it!
7 quarts plain popped popcorn
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Set aside.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely.
Heather’s Helpful Hints
When popcorn isn’t stored correctly it can lose its flavor and crispness. Keep your caramel corn fresh by storing it away from heat, moisture, and humidity. Try using an airtight container or a resealable plastic bag stored in a cool, dry place.