The Perfect Batch of Caramel Popcorn

Caramel popcorn can be delicious, and If you have tried some of Garrett’s caramel popcorn from Chicago you will know why someone could be so fond of it. Last week I took it upon myself to make some caramel popcorn. How hard could it be after all?

I looked up a few videos, realized I had “most” of the ingredients, and started a batch. Turns out I had run out of butter and although I had some sugar I did not have as much as I needed. So what? Nothing would stop me. I put a heavy pot on the stove, popped some corn, and got working on the caramel. I got the sugar to brown just right, however by the time I found, measured, and added the baking soda the sugar was over brown and had started to smoke, by the time I mixed in the popcorn, It had turned black. It was so bad, it went straight to the bin. I never knew you could burn Carmel so badly. 

I had not given up hope.

A few days later, I went to the grocery store and brought the ingredients I needed. Now, I had enough sugar, butter, corn, and baking soda. So I confidently started another attempt. I popped some corn again and started working on the caramel. This time I was determined to get it right. I would stay at the stove and watch it like a hawk. I got the caramel to brown the way I wanted. However, by the time I mixed in the corn, it went from a light brown to a dark brown. I cooled it down and tried it. It wasn’t bad, it tasted ok there were a few bitter clumps. I wanted to keep this batch. But after staring at it for a while, I just couldn't do it. I was better than this batch of caramel corn. So with a heavy heart, I dumped the entire batch. Turns out once I let go of this batch I was not feeling bad anymore. I was excited about everything I had learned and confident I would get it right.

Today I decided to try another batch. I had the Ingredients, I understood the timing. I popped the corn. Made caramel and took it away from the stove just as it got brown and mixed in the baking soda and then the corn. I let it dry on a tray and broke down the clumps of caramel corn, This batch of caramel corn was not just good it was the best. Every kernel was coated in beautiful sweet and salty caramel. The most amazing caramel corn outside of Chicago if I may say so. 

As I write this munching on some delicious caramel corn. I would like to share something I realized. The ingredients were important, the timing was important but without perseverance, I wouldn’t have gotten to the 3rd and the best batch. The most important ingredient in caramel popcorn and life is perseverance after all.