In the mood for a sweet, crunchy snack? My husband and I made a batch of this caramel corn last night, and it was wonderful. It's great for parties, kids, and all sorts of get-togethers because it's quick to make and quickly eaten. This recipe isn't very good for making popcorn balls--it's crunchy and meant to be eaten from a bowl.
Caramel Corn
From start to finish, about 45 minutes.
7-8 c. plain popped popcorn
3/4 c. packed brown sugar
6 tbsp. butter
3 tbsp. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla
flavored Jell-O mix (optional)
raw Spanish peanuts (optional)
Preheat oven to 300 degrees F.
Remove all unpopped kernels from popcorn. Put popcorn into an ungreased 17x12x2 baking pan.
In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat till mixture boils. Continue boiling at a moderate rate, without stirring, for 5 minutes more.
Remove pan from heat. Stir in baking soda and vanilla. Pour mixture evenly over popcorn--if desired, sprinkle Jell-O mix on top and/or add peanuts; stir gently to coat. Bake in 300 degree oven for 15 minutes. Stir mixture, bake 5 minutes more. Spread caramel corn on a large piece of buttered foil to cool, or place directly in serving bowls.
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