Tuesday, December 2, 2014

Caramel Corn

Ok here it is my caramel corn recipe.
It is gooooood! And super addictive.
It came from a blog with the word tree in it...It was a great recipe blog and then one day poof you had to be invited to be able to read it.
I am really glad I copied the recipe before!
Caramel Corn
2 cups brown sugar (packed)
1 cup butter
½ cup dark corn syrup
1 teaspoon salt
½ teaspoon baking soda
5 quarts popped corn
Pop corn and keep warm in 2 shallow pans (however, I recommend using one large roasting pan versus cookie sheets) in 250 degree oven. Combine sugar, corn syrup, butter and salt in a sauce pan on stovetop. Bring to a boil slowly and boil for 5 minutes. Remove from heat and stir in baking soda. Pour immediately over popped corn and mix well. Place back in oven and bake for 1 hour, stirring every 15 minutes. Let cool and break up. Store in container . Freezes well.
Now you could do the whisky version as well...When you remove from the heat, do not add the baking soda but add 12 tablespoons of whisky and 2 teaspoons of vanilla extract. Mix well and put on the stove again and cook until it gets thicker.
So enjoy and see you soon!  

1 comment:

Cheapchick said...

Yummy. We don't have a popper, only do microwave kind unless we do it old school in a pot on the stove. The recipe is very similar to one that I use on pop corn twists (they printed the recipe on the bag). Never heard of the whiskey twist though