Mama Frischkorn's Double Gold Caramel Corn
Serve with Kendall-Jackson Late Harvest Chardonnay

A lush and indulgent dessert wine pairs perfectly with an old family recipe for caramel popcorn.

Recipe by Eric Frischkorn

Makes 3 Quarts

Ingredients:

• 1/2 cup Butter
• 1/4 cup Corn Syrup (light)
• 1 cup Brown Sugar
• 1/2 tsp. Vanilla
• 1/4 tsp. Baking Soda
• 3 quarts Popcorn (air popped)*
• 2 tsp. Salt

Preparation:

Preheat oven to 300º. Grease a foil lined cookie sheet with non-stick spray. In a one gallon, heavy bottom sauce pot, melt the butter over medium heat. Add both the syrup and brown sugar, stirring to combine. Simmer until large bubbles begin to form without agitating the pan (about 4 minutes). Once the mixture comes up to temperature, continue cooking on medium heat and stir every thirty seconds for the next 4-6 minutes.** Turn off the heat and whisk in the vanilla and baking soda with caution. Fold in the popped corn and coat without crushing. Transfer to greased cookie sheet and bake at 300º. Gently stir every 5 minutes for 15 minutes, making sure all the popcorn is evenly coated. Remove and cool the finished caramel corn on wax paper and sprinkle with salt. Once cool enough to handle, but not completely cold, break apart the popcorn bunches.

*Air popped popcorn is preferred, but stove top method will also work.

** To check the color of the caramel at this point; carefully dip one piece of the popped corn into the pot. The caramel should be amber in color.