Tuesday, February 8, 2011
Last night I just wanted an old-fashioned treat: caramel corn. Growing up we would make batches of caramel corn on occasion, but we always made the kind that you don't cook, that stays chewy and soft. I actually prefer that kind. However, last night I decided to go with something different; I made the caramel corn that you cook in the oven, so that it can last longer and doesn't pull out your fillings. A good choice I think as I now have some left on the counter that I can snack on this afternoon.
So pull out the air popper and get some popcorn popping!
Recipe from Better Homes and Gardens
Pictures by Caroline
7 to 8 cups popped popcorn
¾ cup packed brown sugar
6 tablespoons butter
3 tablespoons light-colored corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1. Remove all unpopped kernels from popped popcorn. Put popcorn into a 17x12812-inch baking or roasting pan. Keep popcorn warm in a 300° oven while making caramel mixture.
2. For caramel mixture, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel mixture over popcorn; stir gently to coat. Bake in a 300° oven for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel covered corn on a large piece of buttered foil to cool. Store tightly covered for 1 week.