September 19, 2010

Caramel corn!

First batch of caramel corn for the year!!! My ever present helper the Toad has already started licking the pan. :)

Caramel Corn recipe:

6 Quarts air popped popcorn

2 Cups brown sugar
1 Cup butter
½ Cup corn syrup
1 teaspoon salt
¼ teaspoon cream of tartar
1 teaspoon baking soda

Pop popcorn first, pick out any un-popped kernels (you can break a tooth on them) and let that sit in a large enough container to mix later.

Put all ingredients EXCEPT the baking soda into a pot, secure your candy thermometer and quickly boil to 260 degrees (hard ball stage) stirring constantly. As soon as it reaches 260, remove from heat, mix in baking soda and stir. It will increase in volume dramatically and lighter in color. Pour over popcorn immediately and stir until all popcorn is thoroughly coated. Place in baking sheet and bake at 200 degrees for 1 hour, stirring it 3 or 4 times during that to ensure even baking. If it is still sticky afterwards, put back in oven for a few more minutes as needed. That’s it. Enjoy. :)

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.