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For the caramel corn (you'll need a candy thermometer for this recipe):
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Preheat oven to 250u00b0F.
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Spread the freshly popped corn into two large, shallow sheet pans. Put it in the oven to keep warm and crisp.
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Combine butter, brown sugar, corn syrup and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248u00b0F on your candy thermometer), about 5 minutes. Then immediately remove pan from heat and stir in baking soda. The syrup will foam.
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Take popped corn from the oven and pour hot caramel mixture over it, in a fine stream. Stir to mix well. Return to the oven for 45 to 50 minutes, stirring and scraping up caramel from pan bottom every 15 minutes. When it's done, remove the pans from the oven and let caramel corn cool in the pan.
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For the patriotic candy coating:
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Once the caramel corn has cooled in the pan, melt the candy melts according to package instructions, taking care to not scorch it. Drizzle the melted candy over the caramel corn (still in the pan) and then quickly and strategically sprinkle the melted candy with the patriotic sprinkles. Allow the chocolate to set.
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After the candy is completely set, bag the patriotic caramel corn individually, tie with a festive ribbon and attach one of the free printable 4th of July tags. Fun!!
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A couple notes:
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- Click on the related blog link for the free 4th of July printable tags to attach to each bag.
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- I also tried a batch using white chocolate instead of the white candy melts. The white chocolate was much softer and did not set up as well. I would not recommend it, especially if you intend to bag it.)
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- If you don't like the melted candy, just use the caramel corn recipe without the white candy melts and sprinkles. It's still a great 4th of July treat when tied up with a red, white and blue ribbon and a 4th of July tag!
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Source: Caramel Corn recipe from a high school Home Economics cookbook of my friend Ann.
