Reeses Caramel Popcorn

Photo Credit: Kleinworth & Co.

This Reeses Caramel Popcorn recipe will have the kids lined up to get a bowl of this super sweet snack. This Reeses Caramel Popcorn recipe is another one of those recipes that the kids really cannot make because of the heating and cooking of the sugar that is involved here. Still, they can watch, and hold their bowls at the ready for when this stuff is done and cooled enough to eat. The Reeses Caramel Popcorn recipe is easy enough. It starts with commercially flavored caramel corn, so you are half way home when you first begin. Then a few other ingredients such as the sugar is added and finally the Reeses (minis). Then you can sit and enjoy this Reeses Caramel Popcorn recipe with the kids.

Caramel popcorn recipes are an American product that has been around since at least the late 1890s or possibly even earlier. They have always been made using some kind of popcorn and coating it with some kind of sugar. In the early making of caramel popcorn molasses was part of the candy coating. It has always been a preparation of sugar that is heated until it is quite dark in color and thick enough to become a caramelized coating that covers the popcorn. Sometimes you might need a candy thermometer to ensure that the sugar reaches the right temperature, but really as long as the sugar boils, it will coat the popcorn. If it is not quite hot enough the coating may become slightly granular, but it is unlikely that any one is going to complain about the results. It does take some skill to know how to cook the sugar enough, but not too much, and not too little. When it is made right, the popcorn recipe results in a sweet and salty, very crunchy snack. Some recipes are even put in to the oven once the sugar coating is put on the popcorn. And, of course, caramel popcorn recipes often also include nuts of any kind such as almonds, pecans, walnuts, or other varieties.

One of the earliest and most popular commercial varieties of caramel popcorn was called Cracker Jack. It is well over one hundred years old, and was first introduced in the mid 1890s at the Chicago World Fair. Today, there are, of course, many varieties including kettle corn, which is a slightly lighter but still sweet variety of caramel popcorn. And one way to distinguish among the various types of caramel popcorn is by the type of sugar. White sugar produces a quite different and distinct flavor from brown sugar, and when molasses is added in to the mixture, yet another flavor results.Enjoy this snack at home soon.

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