Saturday, November 19, 2011

Oven-Caramel Corn

Serves 12 (1-1/2 c.) , 15 min-prep, 45-60 min-bake

 Pop 4 quarts of popcorn (about 1/2 c. unpopped) and place in a LARGE oven safe pan and set aside.
Preheat oven to 250º.

1 cup + 2 Tablespoons Br. sugar
1/2 cup white karo syrup
1/2 cup butter
1/2 t. vanilla
1/2 t. salt
       Mix ingredients in a large sauce pan and bring to a boil for 4 minutes for chewy and 5 minutes for crunchy.  Stirring occasionally.

Pour over 4 quarts of popped popcorn.  Stir to coat well.
Bake at 250º for 1 hour, stirring every 15 minutes to coat the popcorn with the caramel on the bottom of the pan   For chewy, cook only 45 minutes. For crunchy, cook 60 minutes.
*Test after each cooking period.  Let a piece of caramel corn cool (about 15 seconds) and test for the consistency you prefer!

When finished baking...  
For chewy: pour into a plastic bowl and enjoy!
For Crunchy: pour onto a clean counter. Use the spoon to separate the kernels into one layer before it cools.  Use your fingers when it's cool enough.. It will cool very quickly.

When completely cooled, store in an airtight bag or container


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