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 OLD FASHIONED CARAMEL CORN
Carmel Corn makes a wonderful
Halloween treat and is easier to make than you might think. I make a couple of batches and
serve in large black or orange bowls.
Its buttery taste will hook
them all in and have them begging for more! This recipe uses white sugar instead of brown to let the taste buttery come
through!
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INGREDIENTS
| 14 cups popped popcorn |
2 cups sugar (packed) |
| 1 cup butter |
1/2 cup light corn syrup |
| 1 teaspoon salt |
1 teaspoon baking soda |
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| PREPARATION Combine the sugar, butter, corn syrup and salt in a
saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring
for 5 minutes, or until mixture reaches 255 degrees on a candy thermometer. (You may have to
adjust according to altitude and humidity). Remove from heat and stir in baking soda. The
mixture will start to foam, so stir well until blended. |
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| Make
your popcorn ahead of time, pop
the popcorn either in a hot air popper or microwave. Once you have popped the pop-corn,
remove any un-popped kernels. Now place the popcorn in a large, buttered metal bowl. Pour the hot mixture over the pop-corn and toss gently
with well buttered forks to distribute evenly. |
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Spread onto 2 un-greased baking sheets and
bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden
it may be time to take it out!
Oven
temperatures vary not only with model but with altitude, so you'll have to adjust time
accordingly. |
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| STORAGE & SERVING Remove the caramel corm from the oven and allow to
cool completely. Once cool, break it into clusters, and store in a tightly covered
container. For a Halloween party, serve on on a large serving tray or in decorative bowls.
If you are having a child's party, wrap some up in treat bags. |
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