Saturday, January 19, 2008

Steph's caramel corn

7-8 C. popped popcorn (or 1 bag of microwave popcorn)
1/4 C. packed brown sugar
6 TB. butter
3 TB. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla

In medium saucepan, mix brown sugar, butter, and corn syrup. Cook & stir over medium heat 'til mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 min. more.
Remove pan from heat. Stir in baking soda and vanilla. Pour mixture over popcorn (in baking dish), stir gently to coat. Bake in 300 degree oven for 15 min. Stir mixture; bake 5 min. more. Let cool, stirring occasionally so it won't stick to the pan.

This recipe is actually from Better Homes and Garden's cookbook but Steph found that we could decrease the brown sugar by a third and it was still really yummy. So the original recipe says 3/4 C. brown sugar; if you want to do that. But I swear, 1/4 C. works perfectly.
If you are planning on sharing this caramel corn with ANYONE besides yourself, you might want to double it. I tripled it and put it in a roasting pan. It was so good that I had to hide it from myself out in my VAN while I made dinner.

1 comment:

Cindi Martineau said...

I make a caramel corn like this. The recipe came from "The Tightwad Gazette." My recipe also calls for 3/4 cup brown sugar, so I'm excited to try it with the 1/4 cup. My recipe also only calls for 1/4 cup butter so that would cut down on fat, if it would work!