I’d been holding on to a bottle of Kendall-Jackson Late Harvest Chardonnay since before the holidays, because I wanted to try it with this recipe from winery chef Eric Frischkorn. Somehow the holidays got away from me, and then I was travelling, and suddenly it’s Spring… Anyway, I finally took a crack at the recipe this past weekend — and it was crazy good.

And before I go on, let me say that I do not exactly have a great track record with candy recipes. I don’t try them often, and as a result, don’t really have  feel for all that soft-ball/hard-ball stage business. And I should also say that there were several times during the making of this recipe, which actually is pretty simple, that I was sure I had ruined it. Thought I had burned the caramel, or cooked it all too long, or maybe not long enough… That kind of thing. But I just kept going, and it turned out… Well, as I said, crazy good.

I used stove-topped popcorn and actually reduced all the cooking times by about a minute or two. As I say, I was convinced it smelled like it was burning. I would suggest just paying attention as you go, and letting your nose be your guide!

I’m not sure what this picture really shows you, it’s just a pile o’ caramel corn, I realize… But it really was pretty, coated in this burnished gold sugary goodness… And quite crisp, not at all sticky. Yum.

Recipe: Dessert: Mama Frischkorn’s Double Gold Caramel Corn
Serve with Kendall-Jackson Late Harvest Chardonnay. A lush and indulgent dessert wine pairs perfectly with an old family recipe for caramel popcorn. Recipe by Eric Frischkorn. Makes 3 Quarts.
This recipe and others from Chef Frischkorn are available on the winery website!

Ingredients:

• 1/2 cup Butter
• 1/4 cup Corn Syrup (light)
• 1 cup Brown Sugar
• 1/2 tsp. Vanilla
• 1/4 tsp. Baking Soda
• 3 quarts Popcorn (air popped)*
• 2 tsp. Salt

Preparation:

Preheat oven to 300º. Grease a foil lined cookie sheet with non-stick spray. In a one gallon, heavy bottom sauce pot, melt the butter over medium heat. Add both the syrup and brown sugar, stirring to combine. Simmer until large bubbles begin to form without agitating the pan (about 4 minutes). Once the mixture comes up to temperature, continue cooking on medium heat and stir every thirty seconds for the next 4-6 minutes.** Turn off the heat and whisk in the vanilla and baking soda with caution. Fold in the popped corn and coat without crushing. Transfer to greased cookie sheet and bake at 300º. Gently stir every 5 minutes for 15 minutes, making sure all the popcorn is evenly coated. Remove and cool the finished caramel corn on wax paper and sprinkle with salt. Once cool enough to handle, but not completely cold, break apart the popcorn bunches.

*Air popped popcorn is preferred, but stove top method will also work.

** To check the color of the caramel at this point; carefully dip one piece of the popped corn into the pot. The caramel should be amber in color.

Kendall-Jackson 2006 Late Harvest Chardonnay Monterey ($25, 375ml). Silky smooth apricot and pineapple marmalade character mingles with aromatic cinnamon, staying clean and focused through the honeyed finish. Ready to drink now and over the next two or three years. Locate this wine online or in your area.