CARAMEL CORN
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CARAMEL CORN
Admin Sun Oct 18, 2009 8:45 pm
CARAMEL CORN
Pop about 1-1/2 C. or more good quality popcorn (not microwave) in 4 batches-- enough to fill a speckled enamel canner 2/3 full. (I use my air popper-- no oil needed). Set aside.
Then make caramel sauce:
1-1/2 C. brown sugar
3 C. sugar
1 C. (full) canned milk
1 1/3 C. whipping cream
2/3 C. butter
1 C. light Karo syrup
3/4 tsp. salt
1 tsp. vanilla
In a heavy 4 qt. saucepan (I use my old aluminum pressure cooker) bring to a boil the first 5 ingredients, stirring constantly. When boiling, add Karo and salt. Cook, stirring, to 238 degrees on candy thermometer. Add vanilla and pour over popcorn, stirring well to cover all. Turn out onto buttered countertop and spread to cool
Pop about 1-1/2 C. or more good quality popcorn (not microwave) in 4 batches-- enough to fill a speckled enamel canner 2/3 full. (I use my air popper-- no oil needed). Set aside.
Then make caramel sauce:
1-1/2 C. brown sugar
3 C. sugar
1 C. (full) canned milk
1 1/3 C. whipping cream
2/3 C. butter
1 C. light Karo syrup
3/4 tsp. salt
1 tsp. vanilla
In a heavy 4 qt. saucepan (I use my old aluminum pressure cooker) bring to a boil the first 5 ingredients, stirring constantly. When boiling, add Karo and salt. Cook, stirring, to 238 degrees on candy thermometer. Add vanilla and pour over popcorn, stirring well to cover all. Turn out onto buttered countertop and spread to cool
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