Tuesday, October 30, 2012

Caramel corn

Who doesn't love Caramel corn with all  it's sweet goodness.  It's a little sweet, a little salty, and just delicious.  You can add peanuts to this, or pecan, or almonds would be good... this is a basic recipe and certainly very easy.  This would be good for goodie bags for the holiday....
Just a note, when making the caramel syrup to pour over the popcorn when adding the baking soda it will bubbly up alot so make sure that the  pan that you are using is big enough so you don't get burned when stirring the mixture. Also I like my caramel corn sprinkled with just the tiniest bit of salt (just a slight pinch) before placing in the oven to bake.  Also, I pop my popcorn in a small amount of oil on the stove, but you can use air popped or plain microwave corn..use what you have. Make this soon you will love it...Enjoy
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Caramel corn

10 cups popped popcorn
1 stick butter/margarine
2/3 cup packed brown sugar
1/3 cup corn syrup
1/4 t salt (plus a slight pinch more for topping)
1/3 t baking soda


Preheat oven to 300. Spray a large baking sheet with nonstick cooking spray.  In a large bowl place popcorn (making sure to remove any unpopped kernels).  In heavy saucepan add butter, brown sugar, corn syrup, & salt stirring until butter is melted and mixture is fully bubbling.  Boil for 3 minutes constantly stirring.  Add baking soda (be careful mixture will foam up) and stir well.  Pour over popcorn and with 2 large spoons mix in bowl until all popcorn is covered in caramel syrup. Pour popcorn mixture into the pan spreading into an even layer. Sprinkle with the pinch of salt. Bake for 15 minutes, remove from oven and stir well making sure popcorn is down into an even layer place baking sheet back in oven for 10-15 minutes longer.  Remove from oven and let cool.   Place any leftovers in an airtight container.  Enjoy

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