By Senior fall classes: Biochemistry II, Anatomy II, healthcare disparities capstone with Dr. Okafor, Statistics. The courseload is heavy but familiar. I wrote the medical school personal statement — 5,300 characters about MawMaw Shirley, the roux, the flood, DeAndre, the 4.2 miles between Scotlandville and the grocery store, the promise to put a kitchen in my office.
MawMaw Shirley heard it on the phone and said, "That is the truth." Applied to LSU Health, Tulane, and Meharry. Three chances. Three futures. Same destination: Doctor Robinson, pediatrician, Baton Rouge.
I hit submit on the last application and just sat there at the kitchen table for a long time — three futures out in the world now, nothing left to do but wait. MawMaw Shirley always said the hardest part of cooking isn’t the roux, it’s the standing still while it comes together. So I made a big batch of caramel popcorn, the kind that fills the whole kitchen with warmth and smells like something good is coming, because I needed something to do with my hands and something sweet to mark the moment.
The Best Caramel Popcorn
Prep Time: 15 min | Cook Time: 1 hr | Total Time: 1 hr 15 min | Servings: 12
Ingredients
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup packed brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Cooking spray
Instructions
- Preheat and prep. Preheat your oven to 250°F. Line a large rimmed baking sheet with foil and lightly coat with cooking spray. Spread the popped popcorn on the baking sheet, removing any unpopped kernels.
- Make the caramel. In a medium heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir constantly until the butter melts, then bring to a boil. Once boiling, stop stirring and let it cook for exactly 4 minutes.
- Finish the sauce. Remove the pan from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up — that’s normal. Stir until combined and the caramel turns a lighter, frothy color.
- Coat the popcorn. Immediately pour the caramel over the popcorn in a thin stream, using a rubber spatula to fold and toss until the popcorn is as evenly coated as possible. Work quickly before the caramel sets.
- Bake low and slow. Bake at 250°F for 1 hour, stirring every 15 minutes to ensure even coating and to prevent burning. The caramel will deepen in color and harden as it bakes.
- Cool completely. Remove from the oven and spread the popcorn out on a fresh sheet of foil to cool. Let it sit undisturbed for at least 20 minutes — it will crisp up as it cools. Break into clusters and store in an airtight container for up to one week.
Nutrition (per serving)
Calories: 210 | Protein: 1g | Fat: 9g | Carbs: 33g | Fiber: 1g | Sodium: 180mg