kevin@meaddata.com (Kevin Logemann) (01/23/91)
In article <1991Jan21.071023.11519@mthvax.cs.miami.edu>, ajcolin@rodan.acs.syr.edu (Ari J. Colin) writes: |> I would like to know the recipe or just how to make caramel popcorn. Here is the recipe I use for caramel popcorn: Ingredients =========== 8 cups popped popcorn (approximately 1/3 cup unpopped) 3/4 cup packed brown sugar 6 T. butter or margarine (butter makes this especially good) 3 T. light corn syrup 1/4 tsp. salt (or less) 1 cup peanuts(if desired) Directions ========== 1. Spread popcorn out in 17x12x2" baking pan; set aside. 2. For caramel mixture, in heavy medium saucepan combine the brown sugar, butter, corn syrup, and salt. 3. Cook and stir over medium heat until mixture starts to boil. Continue cooking for 5 minutes, stirring occasionally. 4. Remove caramel from heat and pour over popcorn. Toss quickly to coat. (It is a little difficult to work with at this time, but it gets better). 5. Bake the caramel-coated popcorn in a 300 degree oven for 15 minutes. Stir popcorn (much easier to handle now). 6. Return to oven and bake 5 to 10 minutes more or till well coated. 7. Gently stir in peanuts (if desired). 8. Turn caramel popcorn out onto foil. Cool; break up into small pieces. 9. If you don't eat it all right away, make sure to store it in an airtight container to preserve freshness -- but we've never had to worry about this :-) |> Thanks, |> Ari Colin No problem... Kevin Logemann