Caramel Popcorn
Homemade caramel corn isn't hard to make--whip up a batch for your Halloween party or anytime the neighborhood kids are invading your house for the night. Source: EatingWell Magazine, Holiday Issue 1996
Ingredients
Directions
-
Preheat oven to 300 degrees F. Spread popcorn and nuts, if using, on a baking sheet with sides and set aside.
Advertisement -
Combine sugar, corn syrup, butter and salt in a heavy medium saucepan; bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer to the pan and cook until the mixture reaches 250 degrees F and is at hard-ball stage (when a bit of syrup dropped into ice water forms a hard ball), 2 to 3 minutes. Remove pan from the heat and immediately stir in baking soda. Pour the mixture over the reserved popcorn and nuts, stirring until most of the kernels are coated.
-
Bake the popcorn for 15 minutes. Stir, coating any kernels that were not coated at the beginning. Continue baking until amber, 5 to 10 minutes longer. (Longer baking produces a deeper caramel color and flavor.) Let cool until the caramel has almost hardened, about 2 minutes. Gently break up large clumps and let cool completely.
Tips
Make Ahead Tip: Store in an airtight container in a cool, dry place for up to 1 week.
Nutrition Facts
3 other carbohydrates
