For the past 10+ years I've made my caramel corn in the microwave, thinking it was so much easier.
Well, the last time I did this I started things on fire and was told I shouldn't do that again.... thanks dear.
I've found a new (non-microwavable) recipe and LOVE IT!
It really is simple, even for using the stove and oven.
1/2 cup butter (1 stick)
1/2 cup light Karo syrup
1 cup brown sugar
Stir together in saucepan over high heat until boiling. Reduce to medium-high heat and boil exactly 5 minutes. Remove from heat, stir in 1/2 tsp vanilla. Pour into a bowl with
2 quarts popped white popcorn (I have an air popper so I use this instead of microwave popcorn)
Stir to coat popcorn and then pour onto greased jelly-roll pan and bake at 200 for 15 minutes at a time for 1 hour. Stir after each 15 minute period. Cool completely then break apart chunks and try to not eat all at once. You'll be tempted to!
Well, the last time I did this I started things on fire and was told I shouldn't do that again.... thanks dear.
I've found a new (non-microwavable) recipe and LOVE IT!
It really is simple, even for using the stove and oven.
1/2 cup butter (1 stick)
1/2 cup light Karo syrup
1 cup brown sugar
Stir together in saucepan over high heat until boiling. Reduce to medium-high heat and boil exactly 5 minutes. Remove from heat, stir in 1/2 tsp vanilla. Pour into a bowl with
2 quarts popped white popcorn (I have an air popper so I use this instead of microwave popcorn)
Stir to coat popcorn and then pour onto greased jelly-roll pan and bake at 200 for 15 minutes at a time for 1 hour. Stir after each 15 minute period. Cool completely then break apart chunks and try to not eat all at once. You'll be tempted to!
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