Sunday, May 11, 2008

Angie's Caramel Corn Recipe

Caramel Corn

12 Cups of Popcorn (already popped)
1 Cup Butter
2 Cups Dark Brown Sugar, packed
1/2 Cup Light Corn Syrup
1/2 tsp salt
1 tsp Vanilla
1/2 tsp Baking Soda

Now here's the tricks to making the caramel. The boiling time is crucial. Pay attention to your caramel for yummy, chewy caramel corn.
Use a deep non-stick pan. Mine is about 3 inches deep and 10 inches wide.
Use a huge heavy bowl or canning pot for the popcorn and caramel to mix in.
Butter this bowl well. Butter your wooden or heavy spoon well. (Not from your recipe butter.)

Melt the cup of butter with the brown sugar and salt.
Keep stirring until fully mixed.
Bring mixture to a full boil and boil for 5 minutes. Set a timer! Stir often to avoid burning.
Remove from heat BEFORE you add the next ingredients.
Add vanilla and baing soda. STIR. The color will change lighter and the caramel will foam up quite high.
Now it's ready to pour over the warm popcorn.

I use a family member to hold the pot over the popcorn while I stir. Scrape out the excess caramel from the pan. You'll be shocked at how much you pull out. Now stir very well.
Spread on buttered cookie sheets to cool.

When dealing with sticky things, rinse your hands in cold water and shake off the excess over the sink.
Clean up is a breeze. Soak any caramel item in water for a short time. Then your kitchen will wash up really easily.

Enjoy!

Thanks for being here,
Angie
PS Over the next week or so, I will be posting about travel to Thailand. I hope you'll come back and enjoy the adventure with me.
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