"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."
The charming story, picture and parts of the recipe are from Southern Polar Bear via recipezaar. The original recipe called for margarine and I tried it that way, but found it tasted better with all butter or even half butter. I also added in the baking step because I like my caramel corn crunchy. If you want to do it the original way, you can skip the baking steps and have sticky fingered, chewy caramel corn. Your choice! My two year old niece followed me around the house at our party with a cup saying "Popcorn...popcorn!" so that she could get some more. Awww! Hope you all had a fabulous Halloween!
The Clockmaker's Haunted Caramel Coated Popcorn
1 cup (2 sticks) butter
2 cups brown sugar
1/2 cup Karo syrup
1/2 teaspoon salt (or just a pinch if you're using salted butter)
1 teaspoon baking soda
1 teaspoon vanilla
2 regular size bags microwave popcorn (I like Orville Redenbacher's light butter the best) or 20-24 cups freshly popped popcorn
-Pop the popcorn and put it in a large heatproof bowl with room to stir it around.
*TIP!* There is nothing worse than eating some lovely popcorn and biting right into an "old maid" (aka an unpopped kernel of popcorn). To get rid of them, pour the popped popcorn into a bowl and give it a shake. Using your hands, gently transfer the popcorn from this bowl to your large mixing bowl. All the "old maids" will be left at the bottom of the first bowl so you can throw them away.
-Preheat your oven to 250 degrees. Line two baking sheets with foil and butter lightly.
-In a large heavy pot, heat the butter, brown sugar, Karo syrup, and salt together over medium heat.
-While stirring, bring mixture to a boil and allow to boil for five minutes. Stir the mixture constantly to prevent scorching.
-Remove the pan from heat.
-Add baking soda and vanilla.
-Mix well, but be careful as the mixture will foam up.
-Pour over freshly popped popcorn.
-Stir until the popcorn is well coated.
-Spread the popcorn out evenly on the two baking sheets and bake in the oven for 45 minutes to one hour, stirring every fifteen minutes until crisp. Remove from oven and stir occasionally as it cools.
-Store in sealed in zippered bags or an airtight container.
Makes about 20-24 cups.
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