Caramel popcorn | Imamother

lakewooder

Thu, Mar 31 2016, 8:39 am

I make caramel popcorn all the time:

Popcorn: in a large pot (at least 8 qt)
• 1/2 cup oil
• 1 cup popcorn
• Makes about 1 gallon
DIRECTIONS
1. Pour the oil in the pot and add 3 kernels of popcorn.
2. Turn on medium heat and wait until the 3 kernels pop.
3. Pour the rest of the kernels in, pick up the pot and shake for 30 seconds off the flame (this gets the oil and kernels to the same temperature and allows for quick popping without burning),
4. Put back on the fire and wait for the kernels to pop,
5. Prop the lid up a drop to allow steam to escape.
6. When the popping slows to several seconds between pops, turn off the fire and pour out into a bowl – I usually get only a 2-3 un-popped kernels and nothing burnt.

Caramel Popcorn:
• 1 -2gallon prepared popcorn
• 2cups brown sugar
• 1cup margarine
• 1⁄2cup corn syrup or 1⁄2 cup maple syrup
• 1⁄2teaspoon baking soda
• 1⁄2teaspoon salt
• 1teaspoon vanilla
• 1cup peanuts (Optional)

DIRECTIONS
1. Preheat oven to 250.
2. Prepare popcorn and set aside.
3. In a sauce pan bring to a boil brown sugar, margarine and syrup.
4. Boil at a slow boil for 5 minutes without stirring.
5. Remove and add baking soda, salt, vanilla and peanuts.
6. Pour over popcorn and toss.
7. Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes. (I usually put in a full size foil pan)
8. Store in Large Zip Lock Bags.