Homemade Caramel Corn With Pics |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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A form of Cracker Jack homemade. Caramel corn easy and really irresistible. I have made this several times. Doesn’t last long. Ingredients:
• 8 cups popped corn (apprx. 1/3 cup unpopped kernels) |
• 1 cup packed light brown sugar |
• 1/2 cup light corn syrup |
• 1 tablespoon butter |
• 1/2 teaspoon salt |
• 1/4 teaspoon baking soda |
• 1/2-1 cup spanish roasted peanuts for those who can eat nuts. |
Directions:
1. 1. Preheat Oven to 300.
2. 2. On a baking sheet with sides, spread out cooked popcorn and set a side.
3. 3. In a medium-sized heavy saucepan, combine sugar, corn syrup, butter and salt.
4. 4. Bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar.
5. 5. Cook until the mixture reaches 250 on a candy thermometer and is at the hard-ball stage or for me it just looks really melted, about 3 minutes. I never use a thermometer for this.
6. 6. Remove the pan from the heat and stir in baking soda. It foams.
7. 7. Immediately pour the mixture over the popcorn (and nuts), stirring the mess until most of the kernels are coated.
8. 8. Bake the popcorn mix for 15 minutes. Stir, coating any kernels that were not coated at the beginning, and bake for 5 more minutes.
9. 9. Remove from the oven and let cool for 2 minutes. With a wooden spoon or spatula, stir the popcorn as it continues to cool, coating it evenly and breaking up any large clumps.
10. 10. Popcorn can be stored in an air tight container in a cool place for up to 1 week. Now why would it even last that long before it was eaten?
11. 11. I used one of my big plastic bowls to stir the popcorn and melted ingredients and then scraped onto the backing sheet. I lightly sprayed the bowl with canola oil so the stuff would not stick.
12. 12. Anyway, this tastes so good and I really love the Spanish peanuts.
13. 13. It really is easy. Pop the corn, melt the stuff, pour, mix, stir, bake, cool and eat. Enjoy JJ
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