Classic Caramel Corn: Difference between revisions
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'''4''' quarts popped popcorn<br> | '''4''' quarts popped popcorn<br> | ||
'''1''' cup brown sugar<br> | '''1''' cup brown sugar<br> | ||
'''<sup>1</sup>/<sub>2</sub>''' | '''<sup>1</sup>/<sub>2</sub>''' cup Karo® Light OR Dark Corn Syrup<br> | ||
'''<sup>1</sup>/<sub>2</sub>''' cup butter OR margarine<br> | |||
'''<sup>1</sup>/<sub>2</sub>''' teaspoon salt<br> | |||
½ teaspoon baking soda<br> | ½'''<sup>1</sup>/<sub>2</sub>''' teaspoon baking soda<br> | ||
'''1''' teaspoon Pure Vanilla Extract<br> | '''1''' teaspoon Pure Vanilla Extract<br> | ||
<br> | <br> | ||
Revision as of 06:26, 22 January 2022
Ingredients
Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
1/2 cup Karo® Light OR Dark Corn Syrup
1/2 cup butter OR margarine
1/2 teaspoon salt
½1/2 teaspoon baking soda
1 teaspoon Pure Vanilla Extract
Instructions
Step 1
Spray large shallow roasting pan with cooking spray.
Add popcorn and place in preheated 250°F oven while preparing caramel.
Step 2
Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.
Stirring constantly, bring to a boil over medium heat.
Step 3
Boil 5 minutes without stirring.
Remove from heat.
Stir in baking soda and vanilla; mix well.
Step 4
Pour syrup over warm popcorn, stirring to coat evenly.
Step 5
Bake for 45 minutes, stirring occasionally.
Remove from oven and spread on foil that has been sprayed with cooking spray.
Step 6
Cool; break apart.
Store in tightly covered container.
