Tuesday, November 18, 2008

Caramel Popcorn

  • 1/2 to 1 cup butter
  • 2 cups golden brown sugar
  • 1/2 cup corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • optional 1 tsp vanilla
  • popcorn (approximately 5 qts or about 1/2 cup kernels) with uncooked kernels removed.
Combine butter, brown sugar, corn syrup and salt in a pot and bring to a boil while stirring. Boil for 3-4 minutes without stirring. Take off stove top and add baking soda and optional vanilla. Pour over warm popcorn (keep warm in 250 oven) and stir while pouring. Mix with hands if you'd like. Place on 1-2 large, shallow baking dishes that are oiled (or has a nonstick paper of some sort). Put in oven at 250 for 45 minutes stirring 3 times throughout. Cool and break into pieces. Store in a covered container.

If you prefer soft caramel popcorn, no need to bake.

Popper cooked or pan cooked popcorn is best but you can use 3 bags of microwave popcorn too.

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