I made this successfully a few weeks ago to try it out and was surprised at how easy it was to make! When I found out I could just throw popcorn into a brown bag and microwave it..well, I’ve never gone back to the oil in the pan way! Buttered Popcorn Cookies From The Smitten Kitchen Cookbook, by Deb Perelman Ingredients: 2 tablespoons vegetable oil or canola oil 1/3 cup popcorn kernels 1/4 teaspoon table salt 1 tablespoon melted butter 1/2 cup unsalted butter, softened 1/2 cup packed light brown sugar 1/3 cup granulated sugar 1 large egg, room temperature 1/2 teaspoon vanilla extract Everyone loved it! I made your Pear Bread yesterday morning and the black bean tacos for lunch today. I love treats like this! This is my second go-around at the recipe. The judges called the popcorn a ‘party in their mouth.’ (PS – I added cashews and went heavy on the cayenne… was very pleased with the results). I have been making my grandfather’s recipe for caramel corn for years — but I think this sounds worth making a change. NEver loved Cracker Jacks but that was when I was young and couldn’t have that tall bourbon and soda to wash it down with.! I thought I swirled the first pot too much, so I didn’t touch the second one. Pour the white chocolate and popcorn into the bowl of the mixer and mix until combined. Thanks for the quick and easy treat. So funny about the girl friend’s ear, get used to it. I haven’t seen any difference in how well the candy (caramel, toffee, etc) sticks to the popcorn. Thanks for a great recipe, everyone at our new year’s eve party will be enjoying it too! Thanks in advance, and Happy New Year to you and yours! oh yum! Set aside and allow to cool while you prepare the dough. Happy New Year Deb and thank you for a new take on popcorn. Just saw caramel popcorn on Orangette a few days ago – I think it’s time I finally make some now! I just made a batch of this for my kid’s school bake sale. 1/4 to 3/4 teaspoon cayenne pepper (see Note) I made this and thought it was excellent! I put cayenne in everything these days, even cereal (home-grown, home-ground). People were raving about it as adult Cracker Jacks. Looks delish! I left out the spice and only used 2 teaspoons of kosher salt. These are great any time of the year, but even more so at Halloween! We used bagged popcorn because it was on hand, and still tasted great. But for some reason, when I returned to The Smitten Kitchen's cookbook this morning, I expected to see *chocolate chips* in my list of ingredients. Cool Crowdfunding: … The flavor is still good but the caramel is really tacky, stick to my teeth tacky. Bake for 10-12. minutes at 350 being very careful not to over bake. I switched from pure cane to dominoes, so, maybe it’s that? It is more of a pale yellow color on the corn, tastes grainy and thick, and is waaaaay too sweet. Also I salted the popcorn as it was drying so it will be a little salty since I didnt have any flaky or corase sea salt. a friend led me to this site after i lamented my pining for caramel corn similar to that made by a now defunct mall stand. I am sure it will work just fine. I’ve been making mine lain, with large handfuls of sea salt thrown in for contrast, but I can see how spice would work nicely, to, especially as a start to a grown-up meal, with champagne! I made this a couple of weeks ago, and your caution regarding the cayenne addition is spot-on. My girlfriend made this yesterday for Trivia last night. I just made this and failed.. lol I’m not really sure what went wrong.. maybe my heat was too high? Yesterday was brutally cold and windy in New York City and although I generally tune out when people complain about being bored, I was. You’re cookbook is absolutely wonderful! Recipes. I’ve made this twice this month, and it’s turned out great both times. Next time, I’ll probably reduce the amount to 1/3 cup since that was the biggest bowl I have. Great recipe, but because my brain refuses to follow a recipe, I added bacon and maple extract. The mixed-size pieces are part of the cookie’s charm. :(. “and don’t fuss if it doesn’t all come out of the pot”. -LeslieMichele, My theory is that just about anything is tasty with a tall bourbon and soda! Oscar get together tomorrow night, what to do with a tres boring bag of kettlecorn(they were out of Chicago mix). Have the two large baking sheets ready. I’m picturing shaking around a big lidded pot while trying to keep it over the flame, and it seems awkward. Yum!! Deb…I am amazed (and thrilled) that you are posting daily again! 1/3 cup granulated sugar I cut everything in half (except for the water…accidentally…oops). Used too small a saucepan and kept having to take the caramel off the heat so it wouldn’t bubble out of the pan~use a larger sauce pan next time. love the chemical reaction with the baking soda. Thank you for another tasty treat, I found some lightly salted cocktail peanuts, and used the smallest amounts of salt and cayenne specified here, and I’m happy with the result. Oh! In a good way… BUT I have a question.. Hadn’t made caramel popcorn before but wanted to try this on a cold, snowy day. I truly love caramel popcorn! Print this Recipe! Use cookie scoop or form a ball with your hands, about 2 inches in diameter. I haven’t tried those other recipes so I cannot compare them, I can only tell you that this here is good, very good. It’s just like cracker jacks! BTW I have seen it mentioned several times that cooking in the oven after coating is an improvement? So that is my advice as it is super sugary as it is. And caramel popcorn is only one of my favorite things in the whole world. I live in Ohio and we just recieved a present from old man winter of 4 extra inches of snow. It took way longer to caramelize (nearly 20 minutes), but other than that I can’t really tell the difference. I will say that both my batches have been *just* on the edge of over-done but still yummy and edible- I think that I’m not adding the baking soda soon enough, because it seems like it continues to cook/darken after the soda is added. Whoa, that looks SO. You really should be more specific about the caramel part… Very unspecific directions. I think what you make is amazing. It?s as simple as that. Recipes. I’ve shied away from making it since I really want to make it for a friend, but would have to whip it up a few days in advance. This is a salty, spicy grown-up caramel popcorn — the taste will surprise you if you are expecting traditional caramel popcorn, and may delight you if you were never into the original. i only had 2 cups sugar on hand and the caramel still turned out just fine! Perhaps I prepare a batch for me and this cold rainy new years eve, and another batch for everyone else’s too. should I be using brown sugar? Then I read that adding corn syrup was the foolproof solution, but even with corn syrup the results were the same. Any thoughts on chewy caramel popcorn? Rainbow cookies: so classic, so delicious, SO PRETTY. Oh dear, I think I have died and gone to popcorn heaven. Do you think there would be any difference if the popcorn was popped with an air popper rather than in oil? Claire — Macadamias are very oily; may just have had a lower burning point than almonds which are much less oily. it’s raining cats and dogs here in california so this is a perfect rainy day treat!!:). My first time making caramel! Thinking about making a variation for vegan friends. Tips. If you love popcorn that always is perfect (depending on the popcorn itself), then get the stainless one as it will last longer. Recipes. I burnt the first batch of caramel (high for 10 minutes was way too long). LOVE the spicy addition! I also want to point out what a ton of people have already mentioned: Pulling the pan off while the caramel looks a shade or two too light is ideal as the caramel darkens as soon as you pull it off the heat and whisk. Yum. Find calories, carbs, and nutritional contents for smitten kitchen-http-www-food-com-recipe-popcorn-cookies-429050 and over 2,000,000 other foods at MyFitnessPal.com. since salted caramel and chocolate is my new passion, I’m wondering if you have thought of adding chocolate. Also, do you think it’s really necessary to add it? I recently blogged about DeMasco’s Spicy Carmel Corn. Thanks for sharing this recipe!! Do you know if that was because of the blanched/unblanced factor or just coincidence.. I’ve never even popped popcorn that wasn’t in a bag, and I’m not thinking this has been a culinary oversight. This looks so wondeful that I really want to try it, but I don’t have good results Also, your baby pictures are darling. But yesterday’s weather bested us, and it was a long morning of This Is New York, Tiny Monkey and Jacob chewing on his girlfriend Sophie’s ears before I said, “That’s it! Thanks for giving me a before-party project! Hi! I am sure this would be just as yummy! Do you have any idea about the conversions for altitude (I’m at about 5000 feet) when cooking caramel? Now off to eat some baked pasta with broccoli raab…. We live in China, and I used commonly available already spicy peanuts plus just a dash of cayenne; it was just perfect. Let cool completely on trays, then pack into jars and get on your way. And not just any popcorn, only the most delicious popcorn I’ve ever laid eyes on. 2 tablespoon vegetable oil. Your photos look fantastic and yummy! (Okay, maybe not cereal. We ate almost the whole batch so might have to make again tonight! I’m already obsessed with popcorn. It was a beautiful yellow color and then I turn around for one second and when I come back its this nasty burnt dark brown FYI: you can shape the caramel popcorn into balls with buttered hands at the point you’re separating them into pieces. Plan C Live: The Civic Response in the UK. This looks amazing! I made your spicy caramel popcorn for my company’s bake-off competition (along with your crisp salted oatmeal white chocolate cookies) and I won first prize!!! it turned out awesome. Does the popcorn keep well? The recipe has been saved over 123,000 times on the platform. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up). I just made some caramel popcorn last week for a party and it got rave reviews…however I just got this same cookbook for Christmas and now I’ll definitely have to try this recipe out to compare. This is definitely going in my “forever” recipe file! May have to make this tonight for New Years Eve, to be washed down by a Benediction or two- (see recipe for this Benedictine champagne cocktail in a recent NY Times!) First to Julia; I don’t think it’s the butter, because the first time I made the caramel, it came out great, and I was using salted butter. Thanks for the great recipe. NOt appealing to look at. Are these ever wild! 1/2 cup popcorn kernels The lightbulb took a while to go off, but it eventually happened! Might be up for another try at it tonight to see if I can get it right. Having kids around for the holidays can be very hilarious. Bourbon — We love Basil Hayden but a good friend just got us something called Eagle Rare as a now-you-can-drink-again! In fact other people kept coming by our table for “just one more bite!” Another smittenkitchen winner! Really watch it closely between 7-9 minutes for changes. Question – do you think air-popped popcorn would work here? I just made some hot chocolate cookies the other day that took Cayenne and I loved the kick it added. So useful! Love the idea of adding some spice in there. Anyone have advice? I took some liberties tonight b/c i was running low on white sugar and subbed 1 cup of light brown sugar for one of the the 3 cups in the recipe. Oh this is just cruel. My daughter in college is home and has made your homemade Oreos twice and they are wonderful. 1/4 cup yellow corn kernels. One year ago: Sugar-and-Spice Candied Nuts Oh you should really make these too! Mixed it up and didn’t matter if there was complete coverage because kettle corn. Last night we wanted to watch a holiday movie (Mickey’s Once Upon a Christmas). Why didn’t I think of this before? This looks like the most amazing caramel corn ever!!! I just wanted to say, for the love of everything, wear oven mitts when tossing the hot caramel with the popcorn. The margarine will, Chocolate Peanut Butter Oatmeal Breakfast Bars, Not {Quite} My Grandma's Chocolate Chip Cookies, Tortilla Soup for the Less Adventurous Crowd. This was on Taste of Home. I *love* the idea of adding some spice in with the baking soda! Popcorn nirvana. Hi Deb! It will absorb more as it cools. Love the sweet/salty/heat combo. I’m guessing that my light hand with the salt was okay – I don’t taste saltiness at all, but the sweetness isn’t as cloying as I’d expect something made with caramel. the second batch I cooked lower heat for less time. I also halved the sugar and substituted 1/2 cup of maple. I am bringing this to a party tonight and cannot wait to try some myself. decadent hot chocolate mix. 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