This is my Dance Like Nobody Is Watching Snack.
I’ve been pretty humble on my blog up until this point, but it’s time I tell you something: I’m an uh-mazing dancer. (This is a LIE!)
In my dreams, I’m an amazing dancer. In reality I’m a whole lotta elbows on the dance floor. Things get real arm-y. I also have this butt move that I’m pretty sure is flawless… but I refuse to bust that move in any sort of close proximity to a mirror. I fear I may be sadly mistaken.
I dance like nobody is watching because on a dance floor, no one is watching! Everyone is too consumed with their own possibly embarrassing butt move to be concerned with me, their elbow-y neighbor.
I’d like to take this moment to kindly suggest that we also eat like nobody is watching
Maybe that means putting cheese crackers and pretzels in the same bowl as your caramel popcorn. Go on… I dare ya
I am not pregnant. You can put that out of your mind here and now.
I am a little crazy. You can keep that in your mind here and now.
How can this possibly be edible?
Oooh goodness… it’s like the taste bud fairies did an ugly backflip and blessed this combination.
The cheese cracker is our earthy base flavor. The pretzels are salty so they know how to play nice with base flavors. The caramel compliments the saltiness of the popcorn, pretzels, and crackers and…. you’re still looking at me like I’m crazy.
I get it. I’m weird. You’re either on the awkward-elbow-dance-train, or you’re not
I can feel you trying to brain-taste this combination. I can feel your curiosity. Give this snack a try!
Kitchen Sink Caramel Popcorn
makes 12 cups
for the popcorn mixture
- 2 tablespoons vegetable oil
- 1/3 cup yellow popcorn kernels
- 1/2 teaspoon salt
- 1 1/2 cups cheese crackers
- 1 1/2 cups pretzels
for the caramel:
- 1 cup (2 sticks) salted butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
To make the popcorn mixture:
In a large pan over medium-high heat, warm oil. Add the corn kernels and place a lid, slightly ajar, over the pot. Pop the popcorn until the popping sound subsides. Turn off the heat, carefully pour the hot popcorn into a large bowl and sprinkle with the salt.
In a 9×13 pan, measure 7 heaping cups of popcorn, being sure to avoid any unpopped kernels. Top popcorn with crackers and pretzels. Set aside.
Place a rack in the center of the oven and preheat to 200F.
To make the caramel:
Combine butter, brown sugar, corn syrup and salt in a medium, heavy-bottomed saucepan. Carefully whisk the mixture as it heats and the sugar melts. Boil the sugar and butter mixture for 5 minutes. Remove from heat and add baking soda. Whisk well. Carefully pour the sugar mixture into the 9 x 13 inch pan over the popcorn mixture. Use a large wooden spoon to toss the two together making sure that every bit of the popcorn mixture is coated with caramel. Be careful not to touch mixture with your hands, as it could burn you.
Place pan in the oven and bake for 30 minutes, removing the pan to toss every 10 minutes. Once baked, remove from oven. Carefully spoon onto sheets of waxed paper to dry. Once dry, store in an airtight container. Popcorn will last for up to one week.
