Tuesday, October 19, 2010

Caramel Corn


This has been on my "to try" list for a few weeks. We decided to whip up a batch for a train ride that was coming up. We had to postpone the train ride by a week & thanks to that and some hungry houseguests - we are all out and will have to make another batch!

A few tips:
We used organic microwave popcorn & I suggest using an unbuttered variety.

Coat your measuring cups & spoons in nonstick cooking spray.

Clean up is a breeze! ( I was surprised!) Super hot water loosened everything in a jiffy.

You'll probably use about 3 bags of the popped popcorn.

Have enough ingredients on hand because you will be making this again & again.

If you see a lot of unpopped popcorn, it's worth fishing out the kernels.

I was worried about how long it would stay fresh for... stored in an airtight container, it stayed fresh for 6 days before it was all gone! :)

You are welcome! (Because I know you will be thanking me!)

Heard from Busy Bee: "Yummmmmmmmmm this is sooooo good. I can't stop eating it, it's so good! Yummmmm!" {Insert happy noises} I think that you will agree!


1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn


Preheat oven to 250 degrees F (95 degrees C). Place popped popcorn in a very large bowl.

In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.

Drizzle over popcorn & mix well.

Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
 Bee Happy,

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