By Southern Polar Bear on August 15, 2006
Photo by AZPARZYCH
Photo by AZPARZYCH
"In 1921, a German born clockmaker quit his well respected job to open a popcorn stand in Chicago’s Wicker Park District. The clockmaker’s typical fare was freshly popped popcorn drizzled with warm butter and sprinkled with salt; but his favorite, and most beloved popcorn, was his caramel coated popcorn. The recipe he used to make it was given to him from his only true love, who tragically died four years earlier during World War I. The tattered and torn recipe, which was scribbled on the inside of an old playbill, was carefully framed and sealed in an exquisite frame. The clockmaker faithfully took the framed recipe with him everywhere he went. By the summer of 1924, the clockmaker’s caramel coated popcorn had captivated the entire city’s attention; everyone was frantically lining up at his busy stand to buy the sweet, sticky confection. A few months later, just as the clockmaker was preparing to close his stand for the day, a small fire ignited near the stove. The clockmaker instinctively ran out to call for help. When he returned, just seconds later, he remembered leaving the framed recipe hanging on the wall. The clockmaker quickly ran into the burning stand to retrieve the recipe, but he never made it out. When the fire inspectors went into the charred ruins to investigate the accident, they found the clockmaker’s frame lying in a pile of smoking debris. The frame was in pristine condition; not a dent, nor a blemish, could be seen on it. However, the recipe was gone. The recipe for the clockmaker’s caramel popcorn recently surfaced and is beginning to circulate around the globe. Unfortunately, many people think the recipe is haunted because it is believed that if your clock stops running after making the recipe it’s because the clockmaker has paid you a visit in hopes of reclaiming his long, lost recipe. NOTE: This recipe, as written, results in a sticky, chewy caramel popcorn. If you prefer a crunchier caramel popcorn, bake it in the oven at 250 degrees for 1 hour, stirring every 15 minutes."
Serving Size: 1 (152 g)
Servings Per Recipe: 4
"very yummy. i halfed the recipe, cooking the caramel mixture in the microwave instead of the stove top. takes about 2 minutes. i used 8 cups of popcorn. it was not too sticky and not to hard, just right! this is a keepr. i couldn't even wait for it to cool before digging in. p.s. try putting it in a big brown bag after it has all been stirred together and then microwaving for 1 1/2 minutes. It makes each kernel indiviually caramelized and not sticky at all."
"This is an amazing recipe, I have made it for myself and my siblings and it's so good! I definately like cruncy caramel popcorn so I baked it for an hour at 250 degrees and it was delicious! Another thing me and my little sibling have done is add peanuts when it's sticky and then roll in popcorn balls, anyway you do it's just yummy!"
"Mmm. This was just the type of caramel popcorn I was craving! I used 10 cups of popcorn - next time I think I'll use between 12 and 15. It makes a very sticky caramel corn with only 10 cups! 12/09 Made this again with about 14 cups of popcorn and it was perfect - just sticky enough to make popcorn balls with. (I should mention I used hard margarine both times I've made this.)"
"My daughter made this after gleaning tips from the other reviews. It is INCREDIBLE!! She did one stick of margarine, one stick of butter, doubled the popcorn amount, and spread the mixture onto two greased cookie sheets to cook at 250 for 30 minutes, stirring 1/2 way through. Wonderful! We bagged it up in goodie bags for our neighbors for a happier Halloween. Thanks for a keeper!"
"Love this recipe..the only thing is I used Light Brown Sugar the first time and Dark the second. In my opinion the Light came out soo much better!! Delicious recipe :)"
"This was the best caramel corn I have ever made or found!!!!"
"Excellent caramel popcorn! I like my caramel popcorn sticky, so it perfectly suited to my tastes. My husband likes it more crunchy, so I put half the popcorn in the oven for a half hour."
"This popcorn is very tasty. Great buttery carmel flavor. I would recommend spraying the bowl you mix it in with a nonstick cooking spray first. I was surprised at how quick and easy it was."
"One must work fast to coat the popcorn as it hardens really fast. Nice popcorn though."
"This is my first attempt at making caramel popcorn, and I found it to be very easy. I did use butter instead of margarine, added cashew pieces, and roasted in the oven for one hour, stirring every 15 minutes. And as a matter of fact, my clock did some strange things...oh, wait. This is the end of daylight savings time -- we "fell" back one hour today. Ah, well. For a moment I was left wondering. I was testing the recipe in anticipation of using it for Christmas gifts for neighbors and co-workers, along with cinnamon popcorn and peppermint, candy-coated popcorn. This will definitely be in the gift basket. Truly a winner!"
"Yummy, sticky, gooey! Perfect! Put part of it in the oven for 1/2 hour as suggested to give as gifts. Just as good! And I didn't even mind when all the clocks stop..."
"This is now my favorite Friday night snack! Sticky and delicious!"
"My kids and I made it for Saturday movies and couldn't put it down!"
"This is the best caramel popcorn that me family and I have ever eaten! My boys literally inhaled the stuff!! I made it tonight for our family's game night, but it didn't even make it to the fourth round of Books and Runs. Thanks SPB."
"This is a wonderfully flavored caramel popcorn recipe, but a mention of a couple things. I read all the reviews and agree, it needs to go into the oven (250F. for 30 min, stirring once) as some bites are 'jawbreaking' where there is a lot of caramel. The recipe does make a large amount of caramel, so we would recommend 15-20 cups of popcorn (thereby perhaps no need to bake), and finally a note to self: Add more salt or some salted peanuts or cashews next time and try making this using splenda. Our clock did not stop, but we didn't stop eating the popcorn either! Thanks for sharing the recipe. :) ps: Chef #671577, as directed, remove from heat 'before' adding the baking soda. ;)"
"This was a great recipe. My daughter and I enjoyed making it. Great taste & easy to make. I doubled the popcorn & had more than enough to coat it. Thanks for the tip Chef #991286. I was wondering how to keep it from being sticky. I'll try that next time. I'd also suggest when making the caramel to use a larger pan than you think you need. If its too small it will bubble over when you add the baking soda. We had a close call. Thanks for the great recipe! It was gone in 2 days!"
"Okay so I have the same exact recipe in a cookbook here. It is absolutely delicious. Here are some tricks that are in my recipe and that I've come across when I make it. Make sure you do use medium heat or else the carmel will burn. If you want it more melt in your mouth than sticky, bake the carmel corn at 250 for 1 hour stirring every 15 minutes. Then definitely store in an air tight container to keep it from sticking (that is if there are any leftovers :)"
"It's good! It was very sticky, I started to wonder if I boiled it too long......but I followed the directions exactly. I used 14 cups of popcorn and after mixing the caramel with the popcorn I divided it between two parchment lined baking sheets and baked it at 250 for about 45 minutes. I stirred it a few times. Wonderful flavor, I can't imagine another caramel popcorn tasting any better than this one! Quick and easy to make as well."
"Absolutely delicious! Not-too-sweet, like the recipe says. Karo syrup is corn syrup, incidentally. I used the 'regular' kind, not light, or dark."
"This was a big hit in my house! I did use 1 cup of dark brown sugar and 1 cup light instead of 2 cups of light....made it taste really good!!! I also only had to bake it about 20 minutes and it hardened up almost immediately....so if you try this method make sure to put it on parchment or wax paper before baking...makes the release a lot easier. Thanks for a great recipe and I will definately be making this a lot!!"