October 28, 2015

Time to make some Caramel Corn!

Originally posted on July 31, 2013,
and also attempted to include this in the October 28, 2015 post, Dracula.

2-3 qts. popped popcorn, remove any unpopped kernals
(That is a bit less than a popper full of what my popcorn popper makes)
1 large microwavable bowl, or 1 new clean large brown paper bag.
Set aside.

In a (different) large glass bowl put:
½ cup brown sugar
½ cup butter
¼ cup white corn syrup
scant ¼ tsp. salt

Microwave these four ingredients for three-four minutes,
or until it comes to a rolling boil,
stirring after the first two minutes.

Add and stir:
¼ tsp. baking soda
1 tsp. vanilla

Pour this liquid over the popped popcorn
in the other large bowl, or new clean brown paper bag.

Stir (or shake if using bag).

Cook 1 and ½ minutes on high in microwave.
Remove bowl or bag from microwave and stir, or shake well.
Cook 1 minute longer.

Spread out caramel corn onto parchment-covered cookie sheet.

Wait a few minutes to eat, as it is hot!

Enjoy!

*Gilding the Lily-Add 12 oz. can of Redskin Spanish peanuts to popcorn,
prior to pouring liquid over.