Take Me Out to the Ballgame and Bring Some of that Caramel Corn

Baseball’s Opening Day means that spring is upon us.

Spring and caramel corn are not a typical association, but I could not help myself this week. “Take me out to the ballgame” ran through my head over and over as the week progressed. And I kept sticking on the line about peanuts and Cracker Jack.

My husband’s office assistant loves any reason for a themed potluck. The St. Louis Cardinals' Opening Day was no exception. Typically, his coworkers request caramel corn for all fall and winter potlucks. This time, I decided to adapt the typical autumn treat to the start of baseball season.

There are hundreds of caramel corn recipes on the internet. Most have the same basic ingredients and are prepared in a similar way. Butter, sugar, corn syrup and popcorn are combined to create one of the best treats around. It is the little additions (like nuts) you mix in that make your caramel corn stand apart. What separates this caramel corn recipe from the crowd is the addition of almond extract.

There are two things to remember when making caramel corn. First, do not omit the baking soda from the recipe. The baking soda helps incorporate air and lightness to the caramel, thus helping you avoid a trip to the dentist. The second thing to remember is that when you add the baking soda, the caramel mixture will take on a white and foamy look. This is completely normal and important to the finished product.

This recipe works well without the addition of nuts, but adding cashews or almonds makes it extra special. Of course, baseball season begs for peanuts in your caramel corn, reminiscent of the childhood favorite. All that is missing is the little prize in the box.

Opening Day Caramel Corn (adapted from various internet recipes)

• (makes about 12 cups)
• ½ cup popcorn kernals
• 1 cup brown sugar
• 1 stick (8 tablespoons) salted butter
• ¼ cup light corn syrup
• ¼ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup salted cocktail peanuts (optional, or any other salted nut)

Preheat oven to 250. Lightly butter a 17”x12” sheet pan or a 13”x9” cake pan.

Pop the popcorn via your favorite method (air popper or stovetop). Spread the popcorn evenly into the prepared pan. Sprinkle nuts (if using) over the popcorn.

Combine the brown sugar, butter and corn syrup in a medium pan. Stir over medium heat until boiling. Once the mixture begins to boil, continue boiling for five minutes without stirring.

Remove the brown sugar mixture from the heat and stir in the baking soda and extracts (the hot mixture will bubble). Stir until the baking soda is fully incorporated. Pour the hot caramel over the popcorn. At this point, it may appear that all the popcorn is not evenly coated.

Bake the popcorn for one hour, stirring every 15 minutes to ensure even coating.

Lay several sheets of waxed paper on the countertop. Spread the hot caramel corn on the waxed paper, separating any large clumps. Cool completely. The caramel corn can be stored in an airtight container for up to three days.