This post is corny. Literally. Let’s get this popcorn party started by heading to the Corn Palace in Mitchell, South Dakota. Situated on I-90 heading towards Sioux Falls, Mitchell is the 6th largest city in South Dakota, home to the world’s only Corn Palace.
The Corn Palace is a true tourist attraction celebrating South Dakota’s agrarian culture and history. It’s known for it’s intricate murals made from corn, wheat, and other SD grown grains. Over the years, a different theme decides what the interior and exterior panels and spires are decorated as.
In 2020, it was “South Dakota: Stay Here, Play Here.” The panels featured well-known SD locations like Crazy Horse Memorial and Mount Rushmore, as well as cultural and historical reminders of prairie settlements and rodeo.
In 2006, the Corn Palace was adorned with “Salute to Rodeo.” These decorations remained up in 2007 due to the extreme drought.
During the 1989 Centennial, “Celebrate the Century: State History (1889-1989)” was the topic showing off state icons like the Ring-Necked Pheasant, and historical reminders of Native Americans and Missouri River steamboats.
Starting in late May and ending in August, grains, grasses and corn cobs from the previous year are removed. New murals are in place by the end of October every year. The Corn Palace uses as many as 12 different corn colors, including green, to create intricate their designs!
Originally built in 1892, the Corn Palace continues to act as road-side oddity on Mitchell’s Main Street and as a civic meeting place for farmers markets, festivals, conferences, and sporting events. If you’re curious about what it looks like right now, check out their live-feed Corn Cam. You can also order popcorn balls from their Corn-cessions. But the pièce de résistance a la kernel is taking a picture the smiling corn cob across the street. LOL!
Speaking of popcorn balls, let’s get to that Candied Popcorn recipe. Growing up, I can count on one hand the number of times this was made in our house. It was generally made around the holidays, when indulgent persuasions were easily justified. It’s just that good. And irresistible! The combination of cream, sugar, corn syrup, and butter dripping off of popcorn kinda does that! This recipe pops out of my Mom’s recipe book, courtesy of my Aunt Pam. Both of which sparingly make this special, special occasion recipe.
We use air-popped popcorn in this recipe. Because the recipe calls for three poppers full of popcorn (1-1/2 cups unpopped kernels or 54 cups popped corn), air-popping is the most efficient way for bulk. However, microwave popcorn could also be used. Stick to light butter varieties to avoid having soggy candied popcorn. Keep in mind though, the average bag of microwave popcorn can yield anywhere from 4-1/2 to 6-1/2 cups of popped corn.
Besides its simplistic ingredients, the other main necessity for making this popcorn is a food thermometer. If you’re someone who loves the gooey candied popcorn, you’ll want to boil the cream mixture until it reaches 220 degrees F. For a crunchier popcorn to form into balls, boil to 250 degrees F (or hard-ball stage). Either way, this Candied Popcorn is sinfully scrumptious!
One recipe makes an enormous bowl of delicious popcorn. You can portion it into containers or keep it covered with foil or plastic wrap after it’s made. But if you’re feeling especially generous (and want to get it out of your house for obvious gluttonous reasons), popcorn balls are easily packaged into individual grab-n-go treats for school or the office. Enjoy!
Candied Popcorn
Two boiling temperatures determine whether or not this irresistible popcorn has a gooey, soft or a crunchier texture. Either way, this cream, butter and sugar loaded treat is sinfully scrumptious to munch on during your favorite movie or TV show.
- Yield: About 24 Softball-sized Popcorn Balls 1x
Ingredients
2 cups granulated sugar
1–1/2 cups Karo corn syrup
1/2 cup (1 stick) unsalted butter
2 cups cream, divided
1 tbsp. vanilla
1–1/2 cups unpopped popcorn kernels (About 3 air-poppers full of popcorn or 54 cups of popped popcorn.)
Instructions
Using an air-popcorn popper, pop the kernels into a large bowl lightly sprayed with non-stick cooking spray. Set aside.
In a large pot (5 or 6 quart), combine sugar, corn syrup, butter, and 1 cup of cream. Bring to a boil over medium-high heat. Stir in remaining 1 cup of cream. Continue to boil until mixture reaches a hard boil. If you want a gooey, soft popcorn, boil until mixture reaches 220 degrees F. For a firmer, crunchier popcorn, boil to 250 degrees F. Remove from heat and stir in vanilla. Carefully pour over and stir into popped popcorn. For popcorn balls, let mixture cool slightly before forming into softball-sized balls.
IMNPB
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