Caramel Corn has been a family favorite for decades. It is so easy, and it's gluten-free to boot!
Caramel Corn
Supplies needed:
large roaster pan (turkey size)
popcorn popper (prefer air popper)
large bowl
3 quart pan
stirring spoon
measuring spoons
measuring cups
Ingredients:
Popcorn seeds
2 c. brown sugar
1/2 c. light corn syrup
1 c. butter (not margarine or substitute)
1 tsp. salt
1 tsp. baking soda
Pop 7-8 quarts of popcorn, being especially careful to remove all seeds. (7 quarts has heavily coated caramel, 7.5 quarts is normal caramel, 8 quarts is light caramel). Popping the popcorn into one large bowl and hand sifting the popcorn before putting into the roaster is best. Set aside.
Combine brown sugar, corn syrup, butter and salt into 3 quart pan. Keep stirring until mixture boils -- a rolling boil that has dime size bubbles exploding all over the pan. Set timer for 5 minutes, stirring constantly while it is rapidly boiling. Remove from heat.
Preheat oven to 200 degrees F. Add 1 tsp. baking soda to the hot caramel and stir quickly and thoroughly. The mixture will climb the sides of the pan. Pour over the popped corn, and stir evenly to coat as much of the popcorn as you can. Place in oven for one hour, stirring every 15 minutes. Remove from oven to cool. To keep the kernels separated, stir every 5 minutes for 15 minutes. Enjoy!
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