#CaptainsTable recipe – please share.
This recipe is part of the #Captain’sTable project. Every time the tag #CaptainsTable is shared on Pinterest, twitter, or other social media Captain Morgan gives $1.00 to WhyHunger. Whenever you share or retweet one of my images or statuses with the #CaptainsTable tag Captain Morgan will give $1 to WhyHunger. It’s great way to help alleviate hunger .
Captain Morgan supplied me with Rum and a gift card to defray the costs during this blog challenge.
If you are looking for an addictive snack you’ve found it. This caramel corn is spicy, sweet, salty, crispy, tender, and basically any other delicious adjective that you can think of.
So, one thing that you probably don’t know about me is that in the 1970s I had a particular addiction to a type of toffee popcorn called Screaming Yellow Zonkers.
If you did not know that these were a popular snack in the 70s you should be able to guess it by the name and the Peter Max wanna-be artwork on the box. The 1970s were all about unique names and colorful artwork because it gave us something to contemplate during parties.
So, this popcorn was the butteriest, most delicious stuff in the entire universe — and that’s when you weren’t in an altered state of consciousness.
I finally learned how to make it but by the time I did I was a conservative, straight laced, chubby middle aged woman and the Screaming Yellow Zonkers had lost some of their glory as far as I was concerned. Low Carb and buttery, sugary popcorn are not a good combination.
Anyway, I haven’t made caramel corn in awhile and I decided that, for the last Captain Morgan’s recipe I was going to try to make my old favorite even better. I think I did because I came off of nothing but protein shakes for 5 days due to a particularly nasty case of viral tonsillitis and proceeded to eat a ton of this.
No really. A ton.
I am just going to warn you right now that this caramel corn is addictive. If you make it (and you should) be ready to sit and eat all of it.
It is a rum and chipotle glazed caramel corn with bacon, pecans, and optional M&Ms. Now, when I originally made this I used Captain Morgan’s new white rum but then I made it with the spiced rum and it was better. I think the black rum would be even better but you do what you want
.Be sure to pick out the unpopped kernels!
The secret to really good caramel corn is baking it in the oven once you have it all mixed up. Baking it melts the caramel back down an makes a thinner, crispier glaze so do not skip this part! The caramel corn will stay good and crisp if you seal it in an airtight container for a couple of days. The bacon doesn’t go bad because of the glaze. I doubt that you’ll have it more than a couple of days. If it gets past day one I will be surprised.
Captain Morgan’s Caramel Corn Recipe for Superbowl or AnytimePrint Add to Collection Go to Collections
- 1 pound bacon, , reserve bacon fat
- 1 1/2 cups sugar
- 1/2 cups brown sugar
- 1/8 to 1/4 teaspoon chipotle powder, , optional
- 1/2 cup butter
- 1/2 cup reserved bacon fat
- 1 cup light corn syrup
- 1 cup Captain Morgan's Rum, (Black, Spiced, or the new White)
- 3/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 2 bags microwave popcorn
- 1 cup pecan halves
- 1 cup M & Ms, , optional
- Cook the bacon by your preferred method until crisp, reserve the fat.
- Pop the popcorn and pour it out on two rimmed baking pans.
- Tear the bacon into bite sized pieces.
- Mix it in with the popcorn.
- Add in the pecans.
- Keep warm in a 250F oven.
- Meanwhile, add the sugar, the brown sugar, the butter, bacon fat, corn syrup, rum, and salt in a heavy saucepan.
- Use a candy thermometer and bring the mixture up to 265F to 275F. It scorches very quickly so watch it carefully. Don't stir.
- When it reaches temperature add the vanilla, stir, and remove from the heat.
- Pour the caramel carefully over the popcorn and stir well.
- Put the pans in the oven and stir every few minutes until the popcorn is thoroughly coated. This can take 15 minutes or so.
- Spread the popcorn on waxed paper and let cool completely.
- It will crisp as it cools.
More Captain’s Table Recipes