Saturday, January 19, 2013

Caramel Corn

Homemade Caramel Popcorn!  Is your mouth watering, yet?  It should be.  This is so good, it is worth the effort.  Your family will love you for making this.
Mine did.
  • ¼ C. canola or peanut oil
  • 1/3 C. popcorn
  • ½ C. (1 stick) butter
  • 1 C. light brown sugar
  • ¼ C. light Karo syrup
  • ½ t. vanilla extract
  • 1 t. salt
  • ½ t. baking soda
  1. Preheat oven to 250 degrees and cover two baking sheets with aluminum foil and then spray with cooking spray.
  2. Heat the oil and 3 popcorn kernels, in a heavy bottomed pot (2 – 3 quart), over medium-high heat, until the kernels begin to sizzle.
  3. Add the rest of popcorn and cover the pot, listen carefully until the popping slows down, when 2 seconds go by without another kernel popping, cut the heat.
  4. Remove the cover and pour the popcorn into a large bowl.  Reserve.
  5. Rinse out the pot and use the same pot to make the caramel.
  6. Melt the stick of butter, over medium-low heat, when the butter is melted and stops foaming, add the brown sugar and the Karo.
  7. Stir constantly until it comes to a boil and then allow to boil for 4 minutes (not stirring).
  8. Remove from the heat and add the vanilla, salt, and baking soda.
  9. Mix well and then pour over the popcorn, toss well to coat all pieces.
  10. Pour into the baking sheets and bake for 1 hour, tossing every 20 minutes.
  11. Allow to cool and then break into bite size pieces and serve.
Tips and Tricks:
  • Store leftovers in an airtight container or Ziploc bag.
  • You can use microwave popcorn, but don’t use the butter flavored.  Use the homestyle or plain.  You’ll probably need 1 and ½ bags. 

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