Up next in 10
Homemade Caramel Corn | 3 Different Ways!
6K views
Jan 22, 2025
Printable recipe below! Get ready to have your mind blown with this amazing recipe for Cowboy Caramel Corn with Pork Rinds! This delicious treat combines the sweet and crunchy goodness of caramel corn with the savory twist of pork rinds. Used in this video: Kent's Rib Rub https://www.kentrollins.com/shop Cowboy apron https://www.kentrollins.com/shop Propane stove https://amzn.to/2MG9vo9 Enamelware: amazon.com/shop/cowboykentrollins Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
View Video Transcript
0:00
we got a special episode this week I'm
0:02
going to turn this and this into this
0:06
Cowboy caramel corn with pork
0:10
[Music]
0:17
rinds y'all remember
0:20
crackerjack great treat it was come in a
0:22
box back when I was little and we look
0:24
so forward to getting it because they
0:26
sang that song all the time what was it
0:28
candy coated popcorn peanuts and a prize
0:31
that's what you'll find in Cracker
0:36
jaacks and a that's what you get
0:40
inra caramel corn really dates back to
0:43
the 1870s long and marit World's Fair in
0:46
Chicago and it was such a big hit that
0:49
this man that founded the company he
0:51
decided that hey we're going to make
0:52
this and sell it yeah I want you to look
0:54
and it's still on there today see this
0:56
young fell right here that is on the
0:57
Cracker Jack he is always been on there
1:00
him and that dog now the man that owned
1:02
the company this was actually his
1:04
grandson they called him jack the sailor
1:07
he died of ponia when he was about 8
1:09
years old and the dog he is real too the
1:12
man that owned the company also had a
1:14
partner and that partner had this dog
1:17
right here and they called him Bingo he
1:19
was a stray there's a lot of Heritage on
1:22
the package of Cracker
1:24
[Music]
1:26
Jack I got in the kitchen yesterday and
1:29
got to practice in making caramel corn
1:31
my version of it anyway and folks it's
1:34
really so easy to do but I didn't want
1:36
it to be just regular caramel corn we're
1:38
going to give you three different
1:39
options on this caramel corn whe are hot
1:42
and spicy pork rinds barbecue and what
1:45
cheesy Cheetos now I have popped a lot
1:48
of corn in my lifetime I have I like to
1:50
put it in I guess you'd call this a stew
1:53
pot but I like to have a lid on it that
1:55
I can actually see the popcorn so a
1:57
little bit of avocado oil don't take
2:00
much it don't or you can use vegetable
2:02
oil give it a shake all the way around
2:05
and look here Kent might have got too
2:06
much so he going to pour a little out
2:08
you just want you a little coating there
2:09
in the bottom we need someone that's
2:12
going to be the actual first member of
2:14
the team to go in the pot when he pops
2:17
we'll know it's time to add the rest of
2:18
it so probably a medium heat to start
2:21
out with but we will turn that down
2:23
along as we're going along popping our
2:27
[Music]
2:28
corn
2:30
[Music]
2:33
I will give you a little tip right here
2:34
but it's not about popping corn it's
2:36
about grease temperature now I went to a
2:39
lot of fish fries when I was little them
2:41
Old-Timers would be fishing and they
2:43
would always just fill up a big old 35
2:46
gallon cast iron wash pot put a weed
2:48
burner or a bunch of firewood under it
2:50
and let her go but they never had a
2:52
temperature probe or none of that they
2:54
had two methods that they knew that
2:55
grease was hot enough to fry and who did
2:57
you see that little fell just popped
2:59
right there
2:59
[Music]
3:03
I'll finish that story in a minute Shan
3:04
okay so let's go ahead and put our
3:06
popcorn in
3:08
there put the lid on it give it a little
3:12
Shake here to sort of level things out I
3:14
turned it down to about a medium low and
3:17
things will start happening in a minute
3:18
back to my story that I was rudely
3:21
interrupted run from one popping kernel
3:23
of corn them Old-Timers when they was
3:25
frying just had two methods to know that
3:27
grease was hot enough to fry one was a
3:29
match and they just hold it down there
3:31
at that fire and it grease and when it
3:33
lit it was hot enough the other was a
3:35
piece of popcorn throw that seed in
3:37
there when it popped it's time to fry
3:39
fish and things is happening right in
3:41
here now I can see some things happening
3:43
we're going to give it a little Shake
3:45
there is about eight of them have
3:47
already popped
3:48
[Music]
3:51
Shen he is getting pretty close to the
3:54
end of it I don't hear as much popping
3:56
as I did before we going to just keep an
3:59
eye on it and keep a listening and watch
4:00
for movement it's sort of like hunting
4:02
out in the woods you just want to keep
4:03
an eye on things and if you hear
4:05
something you know something's coming
4:07
look here it
4:08
is popcorn time get the movie out Shan
4:11
it's time to go when you take that off
4:13
the fire still a little popping going on
4:16
that's what you really need it'll still
4:18
pop there a little there's some trapped
4:19
in
4:21
[Music]
4:25
heat it was a long time in life before I
4:28
knew how you even make caramel I thought
4:30
it was something totally different than
4:32
what it was but you start with white
4:34
sugar a cup and about a
4:37
third we're in medium heat because you
4:40
don't want to do this too high either
4:42
and this is going to take you a little
4:43
bit don't get discouraged don't run off
4:45
and leave it now when you see that
4:48
jiggle in that Skillet you know that
4:50
that sugar is melting and we don't want
4:51
to burn of that sugar so be a really
4:54
good time for us to go to start and stir
4:56
it around here we're going to turn that
4:58
down just a
5:01
head because we need pretty well a low
5:03
heat for this as it's going when you see
5:07
that all that sugar has turned brown and
5:10
golden brown to begin to caramelize
5:12
there we're going to take 2 tablespoons
5:15
of carry gold butter and just keep
5:17
stirring that around you can see our
5:19
caramel sauce is getting pretty smooth
5:22
we're going to add 3/4 of a cup of half
5:25
and half now I will tell you from
5:28
experience it's B if it's warmed this is
5:32
not warm today so we're going to add a
5:35
little bit at a time and it's going to
5:37
try to see here crystallize and just all
5:39
settle on top that's because that milk
5:42
was cold and the caramel was hot just
5:44
keep stirring keep adding you a little
5:48
milk this will get back to a smooth
5:50
consistency I
5:52
promise the longer this Cooks the
5:54
thicker it will become and if yours is
5:57
just thin as water add you some some
5:59
more sugar to it gradually and slowly
6:02
and you can stir it in it will get
6:04
thicker in a hurry but we're going to
6:06
have to set this over here to the side
6:09
while we get all of our spices mixed up
6:11
and then we'll rewarm it and we'll make
6:13
us some caramel corn remember I told you
6:16
three different kinds hot and spicy pork
6:20
grinds Cheetos cheese puffs cuz I did me
6:22
some experimenting and these work really
6:25
better than than just regular Cheetos
6:27
and barbecue style going to use our rib
6:29
rub all I'm going to do is Crush some of
6:31
each one of these these two in a in a
6:34
sack just get them mashed up and then
6:36
I'm going to run them through the Magic
6:37
Bullet to where they're more like a
6:38
powder that's what we're going to season
6:40
our popcorn
6:42
[Music]
6:54
with well I split that popcorn up pretty
6:57
evenly into three batches I counted ever
6:59
current equally I did and I'm going to
7:01
start with my favorite first which is
7:02
the chichiron I like to put it all on
7:05
there right at the first and mix it with
7:07
that popcorn just a little there's not
7:10
going to do a lot of sticking to it
7:11
right now but we're going to divide that
7:13
caramel sauce into thirds as well so let
7:16
me get it over here you tell me when you
7:18
think that's a third Shin or what's in
7:20
there I would say that was pretty close
7:23
now when you get it to that point you
7:25
got to go to mixing cuz that caramel is
7:27
going to set up pretty quick so just
7:29
keep mixing around and around and you
7:31
can see the wind is giving the bead some
7:33
popcorn down here and he's really proud
7:35
of that he is we're just going to go
7:38
ahead and dump this on a wire
7:40
rack and sort of just spread that apart
7:42
a little to where it can all get some
7:44
air and begin to dry go ahead and taste
7:47
you about of
7:49
that that is on the money today but if
7:52
you taste it and you think I would like
7:54
a little more spice to it grind you up
7:56
some more of them pork grounds and
7:57
sprinkle them right there on top it'll
7:59
stick to that caramel and you'll have it
8:01
as spicy or as less spicy as you want if
8:03
you was Had State fur and that making
8:06
this this would have all been done in a
8:08
big old kettle and then after that
8:10
caramel as this was going around the
8:12
caramel would get on it would dry pretty
8:13
well instantly they got a little heat to
8:15
it I did it yesterday just like this
8:17
just let it dried there on the cabinet
8:19
took it about I'd say 20 minutes and
8:22
then I put it in any Walmart sack bread
8:24
sack plastic bag and I just go to
8:26
shaking it really good and rubbing it a
8:27
little it'll break apart there to where
8:29
you got bsize pieces and it is ready to
8:31
go and you didn't even have to stand in
8:32
line at the fair stick with me just like
8:35
this popcorn does because what we're
8:37
going to do some more with some cheese
8:38
puffs and a barbecue
8:41
[Music]
8:58
version
9:03
[Music]
9:28
a
9:29
[Music]
9:32
I don't really know where to start so
9:34
start with the um caramel or the pork
9:37
rind pork rind we're going to go with
9:39
the pork rind
9:41
first you get the caramel right off the
9:44
bat and then it goes along you begin to
9:47
get that tingle back there in the back
9:48
sort of which gives you a really good
9:50
spicy but you get that savory flavor of
9:52
the pork lard that's on there too as
9:54
well I'm GNA pick this one right here
9:55
this is the cheese puff Shen said she
9:57
really liked it today
10:01
there's some cheesy goodness going on in
10:03
there today there really is and any of
10:05
them pieces of Cheeto that was too big
10:09
didn't grind up well you just pass them
10:11
off down here to culinary and there's
10:13
culinary one culinary 2 culinary
10:18
3
10:20
duer you're just over there and I don't
10:22
have nothing for you buddy now I'm going
10:25
to move on down here to the the barbecue
10:27
end of it our rib rub and you could use
10:29
anything you want for this I've done it
10:30
with our mosquite I've done it with our
10:32
original you could use chili powder
10:34
garlic powder anything that you want to
10:36
experiment with don't be afraid because
10:38
the Cracker Jack people will applaud you
10:40
when it's over so let me try
10:42
this I get that chili powder that's in
10:45
that rib rub sort of just jumps out at
10:47
you but there's some smokiness that
10:49
comes out of there too what's your
10:52
favorite it's a really hard Choice today
10:55
but I would say if I had to line them up
10:58
the the way that I was going to eat them
11:00
it'd be what chichiron first rib rub
11:04
second cheese be third see and mine
11:07
is cheese chich uh pork rind and then
11:12
the rib I had a good time in this video
11:16
brought back a lot of memories for me
11:18
with the Cracker Jacks it did and it's
11:19
so easy to do get the family in there
11:21
experiment with whatever flavors you
11:23
want to put on it but hey I need y'all
11:25
to check out the events page here coming
11:27
up pretty quick because we have some
11:29
events that are going to be listed first
11:30
one is coming up March 29th at the Ritz
11:33
Theater over in Wellington a private
11:35
dinner and a show with me and the
11:37
cleverly and if you've never heard of
11:38
them boys look them up they can play
11:40
some music they can and they are funny
11:43
our grand old opery house Standing
11:47
Ovation so reach out there and engage to
11:50
us on the Instagrams and the Facebooks
11:53
and we're even on some of the dating s
11:54
sites
11:57
ancestry.com we just want to
12:00
see Shake that so be sure and check that
12:02
out but it is with great pride honor and
12:05
privilege that I TI my hat to all the
12:07
servicemen and women and all the
12:08
veterans that have kept that old flag of
12:10
flying in Camp but also one more thing
12:12
I'd like to thank youall for thank you
12:14
for all the prayers that the beig has
12:16
got because the beig is so much better
12:18
aren't you you have caramel on your ear
12:20
I don't know how that got there but we
12:22
thank y'all for your prayers rest of you
12:24
come on in here quick because we're F to
12:26
eat this up God bless you each and every
12:28
one and I'll see you down the caramel
12:30
corn
12:32
Trail Cowboy caramel popcorn pork no
12:37
Cowboy
12:39
caramel Cowboy caramel popcorn caramel
12:43
corn Cowboy caramel corn with pork rind
12:48
pork R what I said okay I forgot what
12:53
it's called
12:55
Cowboy for real yes for real caramel
12:59
popcorn Cowboy caramel corn with pork
13:02
rice y oh look at here here we go prize
13:07
inside oh it's a
13:09
sticker this is Bingo the dog I'm going
13:12
put him right here and I'm going to
13:14
taste me some of
13:17
theirs well I do love me some Cracker
13:20
Jacks
#Snack Foods