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    Caramel Popcorn

    12 Aug Caramel Popcorn

    Posted at 13:54h in Uncategorized by
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    Caramel Popcorn

    Friday roast beef can be too often the dish in our world. This time of year there seems to be thousands of ribs I see being served with these happy, hot, red morsels of flavors. Granted, some might find this do-it-yourself recipe a little unusual.

    But, so is being a Mom. Filling the paper basket are these molten, lumpy churros with caramel popcorn filling.


    I was given recipe for jellied popcorn from a friend. At that time, I loved macaroons and bars, so this idea too good to be true. I made a few batches and it came out great. I made this candy-like stuffing for the cinnamon sugar bag, and the whole process was so simple that you’re sure to not miss the box.


    I know it sounds hard. But, get creative! I love the way the soggy popcorn turns caramel when it is browned.

    Ingredients

    1/2 cup popcorn kernels
    2 tbsp oil
    1/4 cup butter
    1/2 cup sugar
    1 pinch salt
    1/4 tsp soda bicarbonate
    1/4 tsp vanilla

    Directions

    STEP 1
    In a large, heavy-bottomed pan, heat oil over a low heat.

    STEP 2
    Add popcorn kernels and wait for 1-2 popcorn kernels pop which might take a few minutes.

    STEP 3
    Once the kernels pop, cover the pan and give the pan a little shake to distribute the kernels evenly.

    STEP 4
    Continue cooking until the popping sound slows down.

    STEP 5
    Remove the pan from heat and pour the pop corn in a large bowl and put aside.

    STEP 6
    In the same pan, melt butter over a medium heat.

    STEP 7
    Add sugar and stir continuously until well combined and dissolved.

    STEP 8
    When it starts boiling, add in soda bicarbonate along with vanilla and salt and mix well.

    STEP 9
    Pour the pop corn over the caramel mixture and gently fold the popcorn into the caramel.

    STEP 10
    Place the caramel popcorn in a large bowl and serve and enjoy!

    Notes


    Don’t cook pop corn on a high heat.
    Don’t make caramel on a very high heat, otherwise caramel will get stiff.

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