Skip to main content

Caramel Popcorn

This is a modification of a recipe I found on allrecipes.com for My Amish Friend's Caramel Corn.

Stacey's Caramel Popcorn Ingredients:
5-6 quarts plain popped popcorn, organic
2 tbs sunflower oil, organic (for popping)
1-2 tsp salt

2 cups dry roasted almonds, local (optional)
1 cup dark brown sugar, organic, loose and unpacked
1 cup white sugar, organic
1/3 cup light corn syrup, organic
6 tbs butter, organic
1/2 teaspoon baking soda
2 tsp vanilla bean paste

First I popped the popcorn in my Whirley-Pop Stovetop Popcorn Popper (which I love for popping popcorn). It took 2 batches to make all the popcorn and I used 1 tablespoon of oil for each batch. Probably 1/3-1/2c of kernels for each round.  Just enough so that 80-90% of the bottom of the pot is covered with kernels with no overlap. Overfilling is bad.

Then I preheated the oven to 275F and spread the popcorn and the nuts in a jelly roll pan and a 9x13 metal cake pan lined with foil.  I really wish I had a roasting pan.  It would have been awesome. Instead I fought to not make a giant mess when I had to stir in the caramel. :)

Next, I put the sugars, corn syrup, butter and vanilla paste in a pot and cooked it until it was boiling and I didn't see anymore sugar granules.  I removed it from heat and then added the baking soda and stirred to combine.  Then I poured half of the mixture over each portion of popcorn and stirred as well as I could with a heat-safe rubber spatula. 

I put both trays in the oven and then stirred them every 10-15 minutes for about 35 minutes so that they got an even coat.  Then I took them out of the oven and let them cool. 


My friends really liked it.  "I want the recipe!" demanded my friend Helen.  So, here. :) 

Happy New Year!

Labels:

Comments

  1. sharockJanuary 1, 2012 at 2:06 PM

    nom nom. another friend enjoying this. happy new year!

    ReplyDelete

Post a Comment

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake
5 comments
Read more

Chocolate Banana Muffins with Cream Cheese Frosting

I made these for a potluck. Three people asked me for the recipe. Now you can be part of the three!  Ingredients: 3 large ripe bananas, mashed 3 tbs butter 3 tbs oil 2 eggs 1/3 c buttermilk 1 tsp vanilla 3/4 c sugar 1/2 tsp salt 2 c flour 3/4 c baking soda 1/2 c cocoa powder 2 tbs butter 1/2 c milk chocolate chips (but you can use any kind) Chocolate dipped banana chips and decorating sugar (optional) Preheat oven to 350F. Mix all the first set of ingredients together (all the wet + sugar and salt). Mix in the flour and baking soda. Split the batter in half and add the cocoa powder, 2 tbs butter, and chocolate chips to 1 half. You might have to use a mixer because the cocoa powder gets clumpy. Fill muffin cups with half of each kind of batter. Bake for 20-22 minutes. Makes about 18 muffins. Cream cheese frosting ingredients: 1 – 8oz pkg cream cheese 5 tbs butter 1 tbs sour cream 1 tsp vanilla (I used vanilla bean paste) 1 c p
Post a Comment
Read more

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro
1 comment
Read more