Sunday, April 1, 2012

Caramel Corn

There are a zillion ways to make caramel corn, but I think mine is best!!
pop corn (air popper!)
1/2 cup Karo syrup (or similar)
1 cup brown sugar
1/2 cup or 1 stick butter
1/2 t vanilla
1/2 t baking soda
(pinch salt optional)

 I have a large roasting pan and I simply air pop corn until it's filled to the top...
 place this in the oven set to 200-250 degrees f to warm while preparing caramel
 dump syrup, sugar and butter into large, clear glass dish and microwave approximately 5 minutes. Stop and stir ingredients at about the 1 minute point using a wooden spoon.
 Make sure the container is very deep because mixture bubbles up a lot while cooking--and be careful, it's super hot!! Also, watch carefully during this stage to avoid burning.
Carefully remove container from microwave and add vanilla and baking soda and stir vigorously--mixture will foam up toward the top of container as it takes on a milky caramel appearance.

 Pour this mixture over the popcorn and using the wooden spoon, stir to moisten all the popped corn. Bake for 1 - 1.5 hours turning every 10 - 15 minutes. When it's done dump it into a paper bag and break up the larger clumps. Can be stored in plastic AFTER completely cool--if too soon, it will get really soggy!


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