Friday, February 22, 2013

Caramel Corn

I've been making this caramel corn since college, thanks to my friend, Lisa. It's always a hit.

Tyler helped me make a batch today.  First, we popped our popcorn...

 Meanwhile, mix your caramel ingredients together, let them boil for 5 minutes, then add vanilla and baking soda. It'll foam up a bit when you add the baking soda.

Mix in a paper bag (so you can throw that away afterward instead of washing another dish), and spread on a couple of jelly roll pans sprayed with cooking oil.

Bake for an hour and voila!

Caramel Corn
Slightly adapted from Lisa Jaberg's recipe
1 1/4 cups uncooked popcorn (or around 7 quarts of popped popcorn)
2 cups brown sugar
1 cup butter (the original recipe calls for margarine, but butter is so much better)
1/2 cup light corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
Preheat the oven to 250 degrees. Spray 2 lined baking sheets with cooking spray.
Pop popcorn. Meanwhile, bring sugar, butter, corn syrup, and salt to a boil over medium heat. Stirring occasionally with a wooden spoon. Boil for 5 minutes. (No need to stir at that point).
Remove from heat and stir in vanilla and baking soda. Pour over popcorn (in a paper bag). Mix well and turn into baking sheets.
Bake for one hour, stirring every 15 minutes, and rotating baking racks each time.
Let cool and separate kernels.



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