Mama Frischkorn’s Caramel Corn Recipe

For many years, the culinary team we work with would compete at the Sonoma County Harvest Fair. One of the chefs, Eric Frischkorn, kept suggesting they enter his mom’s caramel corn. We were skeptical. He’d be up against pastry chefs whose showy confections that took days to prepare. But Eric insisted, and, to our surprise, on the big day, the judges blew right past all of the fancy cakes and pastries and gave Eric a double gold medal and best-in-show for desserts. We love this Caramel Corn served with a white dessert wine, in particular our Triple Crown Late Harvest. Funny enough, what we were calling Mama Frischkorn’s Caramel Corn wasn’t really Eric’s mom’s recipe after all. She got it from his babysitter! Wherever it originally came from, it’s now yours to enjoy. Pair with the Triple Crown Late Harvest Semillon/Sauvignon Blanc

Makes 2 1/2 quarts

Ingredients List

1/2 cup unsalted butter
1/4 cup light corn syrup
1 cup firmly packed light brown sugar
3 teaspoons kosher salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
2 1/2 qt freshly popped air-popped popcorn

Preheat the oven to 300°F. Line a sheet pan with aluminum foil and spray with nonstick cooking spray, or line with a silicone baking mat.

To make the caramel: In a heavy 4-qt pot, melt the butter over medium heat. Add the corn syrup and brown sugar and stir gently just to combine. Simmer, without agitating the pan, for about 4 minutes, until large bubbles begin to form. Continue cooking on medium heat, stirring every 30 seconds, for 2 to 4 minutes, until the mixture has turned amber. To check the color of the caramel, carefully dip a piece of the popcorn into the pot. Turn off the heat and carefully whisk in 2 teaspoons of the salt, the vanilla, and the baking soda. Gently fold in the popcorn, being careful not to crush it, until evenly coated with the caramel.

To bake the caramel corn: Transfer the popcorn to the prepared sheet pan and bake, stirring gently every 5 minutes and making sure the popcorn is evenly coated with caramel, for 20 minutes, until golden brown. Meanwhile, lay a large sheet of waxed paper on a work surface. When the caramel corn is ready, spread it in an even layer on the waxed paper and sprinkle with the remaining 1 teaspoon salt. Once it is cool enough to handle but not completely cold, break apart the popcorn bunches. The caramel corn will keep in an airtight container at room temperature for several days.

Note: Air-popped popcorn is preferred, but if you don’t have a hot-air popper, popcorn made on the stovetop will also work.