Caramel Corn… and Trouble with the 1/4 Cup

Well, this post is not what I expected it to be.  I’ve been taking a baking camp at Sur la Table for the past few days.  I assumed I would write a  post every day with some photos of pretty stuff I baked.  Nope.  I forgot.

I love, love, love the teacher, but man those kids!  Little (and big) crazies!  I’m in one heck of a hyper, sugar sensitive group.  What’s with all the candy throwing and yelling?

There is also a serious lack of some basic math concepts…  I don’t want to go into too much detail, but here’s the jist of it:  How many quarter cups are in three-quarters of a cup?  Hmm… I’m gonna go with two.  Yep, there are two quarter cups in three-quarter cups. That’s it.

Mind you, I’m not making fun of third graders.  It’s a TEEN baking camp, after all.

Still, I’m feeling a bit mean right now.  I know I should feel more sympathetic, but it’s hard.  I’ve had to work with those kids in school project groups.  Don’t even get me started.

Anyway, let’s end on a positive note.   I do appreciate the baking camp.  I have some new recipes to try out, and I’m so glad I got to meet the instructor.  She’s pretty rad. :)

Here is a simple recipe, courtesy of Joy the Baker, for caramel corn. However, don’t go overboard and eat too much at one time.  It’s really, really rich. Take it from me- you will regret it afterwards!  MAJOR sugar buzz.

Caramel Corn

1/4   cup popcorn kernels

1  cup roasted almonds

1.5  cups pretzel sticks

(you can just substitute more popcorn for the other mix-ins)

oil for popping


2   sticks unsalted butter

2  cups brown sugar

3/4   cups (that would be 3 quarter cups) light corn syrup

1   tsp kosher salt

1   tsp baking soda

1)   Pop the popcorn kernels, and sprinkle with the salt.  Set aside in a bowl to cool

2)  Combine the butter, sugar, and corn syrup in a medium saucepan on medium heat.  Whisk until the butter and sugar are melted.  Then, allow the mixture to boil for five minutes.  Take the caramel off the heat, and whisk in the baking soda.  Pour the caramel over the popcorn and toss well. Spread on to a parchment lined sheet pan.

3) Place the pan in the oven, and bake for 45 minutes, making sure to toss every 15 minutes.  Don’t skip this step!

4)  Once it’s done, spread the popcorn on a sheet pan to cool.  Enjoy!

Source:  Joy the Baker Cookbook

One thought on “Caramel Corn… and Trouble with the 1/4 Cup

  1. Pingback: T.G.I.S. // Week 15 | Bread 'n Better

Leave a Reply