Caramel Corn | Sugar for Breakfast: Caramel Corn

Monday, February 6, 2012

Caramel Corn

Popcorn is one of the best snacks ever.
It is my daughter's #1 request for her snack while watching cartoons.
Well since yesterday was Super Bowl, Giants vs. Patriots, I knew that caramel corn would hit the spot for everyone to munch on while watching the big game.
So I pulled out my favorite caramel corn recipe. I found it tucked away in one of my Grandma's cookbooks on a clipping from a magazine it looks like. But it is my favorite caramel corn recipe.
It makes a lot, so it is great for parties and get togethers.
I had leftover popcorn bags from my daughter's carnival themed birthday party that was perfect for serving the corn in.

Caramel Corn
Prep: 30 minutes Bake: 1 hour + popcorn popping time Servings: at least 15

1 cup white popcorn kernals
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1 cup margarine
1/2 tsp baking soda
1 tsp vanilla

Preheat oven to 250°
Pop popcorn kernals in large stock pot over the stove with enough oil to cover the kernals.
Place plain popped popcorn in a large roasting pan or jelly roll pan.
In a medium-sized saucepan bring together brown sugar, light corn syrup, salt and margarine to a boil.
Continue to boil for 5 minutes, stirring constantly.
Remove the caramel sauce from the heat, sift in the baking soda and add vanilla. 
Mixture will foam; stir well.
Pour over the popcorn.
It won't coat every piece well at this point, but try mixing it thoroughly as best as you can.
Place popcorn in preheated oven.
Stir every 15 minutes for a total baking time of 1 hour.
After 1 hour, dump the popcorn out onto waxed paper or aluminum foil lined counter tops to let dry.
Then break into smaller pieces.
Store in airtight container for up to 5 days.
Enjoy!

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