Thursday, January 1, 2009

Oven Caramel Corn

Winter seems the perfect time for caramel corn, so here's a favorite stand-by we enjoy in my family. I always double the caramel, so that's what I've done here. In other words, don't double the caramel in this recipe or else your popcorn will drown:

Oven Caramel Corn
Approx. 15 cups popped corn (3/4 full turkey pan)
1 cup butter
1/2 cup Caro syrup
2 cups brown sugar
1 tsp. salt
1 tsp. baking soda
Pop the corn in an air popper and set aside (remove any unpopped seeds). This works best using a turkey pan. Preheat oven to 200 degrees.
In heavy saucepan, melt butter, then add Caro syrup, sugar and salt. Stir over medium heat until bubbly around edges. Cook for five more minutes, stirring constantly. Remove from heat and add baking soda. Stir quickly until mixture foams and expands. Pour caramel over popcorn and stir popcorn to coat.
Bake for one hour, stirring every 15 minutes. After it cools, store in airtight container (if it lasts that long).


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