Stonewall Kitchen, LLC

Monday, January 19, 2009

Today is National Popcorn Day!

Get your microwaves ready...Today is National Popcorn Day! I am a HUGE fan of microwave popcorn, especially those little single serve packs that make for a great snack. I also love to doctor up microwave popcorn, adding Parmesan cheese, Taco seasonings and more.

(image from

Even better than microwave popcorn, however, is a childhood favorite of mine...Jiffy Pop Popcorn! Here is a walk down memory lane for some of us, courtesy of YouTube:

One serious weakness for me is the sweet/salty combination of Caramel Corn. Here is my favorite recipe for Caramel Corn, from

Caramel Corn Clusters
Gourmet September 2004

Yield: Makes about 12 cups
Active time: 20 min
Total time: 1 hr


2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)

Special equipment: a candy thermometer


Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.

Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.

Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

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