What You'll Need
1 stick butter (1/2 cup)
2 cups packed brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts of popped popcorn (not microwave - blech!)
What You'll Do
First, you want to preheat your oven to 250 degrees F (95 degrees C
Whirley-Pop or Air Popper is the only way to go. |
Place 5 quarts of popcorn into a big bowl. Remove ALL unpopped kernels. |
What You'll Need to Know to Finish
Place both pans into the pre-heated oven and stir the caramel corn in the pans every 15 minutes for 1 whole hour total. After the hour, remove the pans from the oven and break apart the caramel corn when it cools. Store in an air tight container. I wish I could tell you for how long, but I've never gone longer than 2 days before it was all gone!
2 comments:
I love caramel popcorn but it's so expensive in New Zealand! I'm so totally going to make this thanks for the recipe. haha I love your disclaimer at the start! So funny.
This looks wonderful! I have "mastered" kettle corn (it's in quotes, because sometimes my stove top doesn't cooperate). I have not tried a caramel version, this is so tempting. I think I'll make it around the holidays so I'm not alone in the house with it! I, too, can be a popcorn snob. I shake a pan, but I like your stir popper.
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