Caramel Corn

In which I am “pop”arazzi.

Sometimes I make recipes and they sit in my backlog languishing there.  Sometimes it’s because the photos aren’t great.  Sometimes it’s because the recipe wasn’t that great.  Sometimes it’s because it’s so similar to something else that I feel like we all might need a little space.  Sometimes I’m just not inspired, or feel like I should remake it.  Then there are other times where I make a recipe and immediately want to share it because it was so amazing…or in this case because I downloaded the pictures from my camera and realized that my photos are WAY better than the recipe.DSCN3186.JPGThe table runner was one of my Grandma’s.  It seems seasonally appropriate and it makes me smile.DSCN3191.JPGWe air-popped rainbow colored popcorn for the popcorn.DSCN3188.JPGThe teacup is an amazing piece of Wedgwood that I found at Goodwill with 2 saucers for less than $3.  They matched another saucer I found at a different thrift shop for 60 cents.

The caramel color of this is so light because it uses white sugar and light corn syrup.  Despite getting up to temperature, nothing caramelized enough to get to that point of golden we normally see in caramel corn. This recipe was fine.  It was what it was, but seriously, check out those photos.

Caramel Corn

Caramel Corn

1/2 cup corn syrup
1 cup white sugar
1 tsp vinegar
1/4 tsp salt
1 tsp butter
1 tsp soda

Boil the first 5 ingredients together until 290 degrees.  Add baking soda and mix well.  Pour over popped corn and stir until well coated.

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