After a week off for vacation, I am back! Sorry to leave you hanging for so long. I wanted to start back up with a tasty snack recipe that I absolutely love! I apologize in advance for everyone who is dying from a heat stroke and won't even dare to turn on your oven to make this, but just bookmark it for cooler weather!
I tried this caramel corn recipe a few months back and I really enjoyed the results! It was crunchy, sweet and had a really tasty flavor! It makes quite a bit of popcorn, so I suggest you bring it to a party or at least give some of it away so you don’t have it sitting in your cupboards to munch on throughout the day. It is a great snack to have during a movie night or anything like that! I will continue my search for more versions of caramel corn because I absolutely love this snack, but I think this recipe will be my go-to for a fairly simple and delicious version of the treat! Enjoy!
8-10 Cups popcorn, unsalted or salted lightly (about 5-6 TBS of kernels)
1 Cup light brown sugar
1/2 Cup light corn syrup
2 tsp molasses
1TBS butter
1/2 tsp salt
1/2 tsp baking soda
1 TBS vanilla
1 Cup light brown sugar
1/2 Cup light corn syrup
2 tsp molasses
1TBS butter
1/2 tsp salt
1/2 tsp baking soda
1 TBS vanilla
Pop corn and let cool. Line a large rimmed baking sheet with lightly greased foil. Preheat oven to 250F. Place large bowl in oven to warm while making the caramel.
In a medium saucepan, combine sugar, corn syrup, molasses and butter; bring to a boil over medium heat. Cook until the mixture reaches 250F. You can use a candy thermometer to double check. This will take 2 to 3 minutes.
In the meantime, transfer popcorn to now-warm glass bowl (you may need two bowls so you can thoroughly stir the popcorn)
Remove caramel from the heat and immediately stir in salt, baking soda and vanilla. Pour the mixture over the popcorn, stirring until most of the kernels are coated. Pour popcorn onto baking sheet and spread out into an even layer.
Bake popcorn for 1 hour, stirring (and if necessary, spreading out) every 15-20 minutes.
Let cool and break into pieces. Store in an airtight container
In a medium saucepan, combine sugar, corn syrup, molasses and butter; bring to a boil over medium heat. Cook until the mixture reaches 250F. You can use a candy thermometer to double check. This will take 2 to 3 minutes.
In the meantime, transfer popcorn to now-warm glass bowl (you may need two bowls so you can thoroughly stir the popcorn)
Remove caramel from the heat and immediately stir in salt, baking soda and vanilla. Pour the mixture over the popcorn, stirring until most of the kernels are coated. Pour popcorn onto baking sheet and spread out into an even layer.
Bake popcorn for 1 hour, stirring (and if necessary, spreading out) every 15-20 minutes.
Let cool and break into pieces. Store in an airtight container
Original post : http://bakingbites.com/2005/03/vanilla-caramel-popcorn/
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