It's getting closer to the holidays, which means giant tins of popcorn are going to start coming out of hiding and being sold. Don't get me wrong I LOVE popcorn tins but why not make your own caramel popcorn? This recipe is from my other mother <3 she's my co-bloggers mom and ever since I was little I've been tagging along to see musicals, Disneyland, and the last release of the Harry Potter books with them.
Ingredients:
2 Cups light brown sugar
1/2 cup corn syrup
1 cup butter
1 tsp baking soda
6 quarts popcorn (just regular popcorn of course =])
(P.s. 6 quarts =24 US cups)
Directions:
1) Mix brown sugar, corn syrup, and butter into a saucepan. Boil rapidly on medium heat until it reaches a temperature of 260 degrees.
2.) Pop the popcorn in either a popcorn popper, or in a pan on the stove. If you're making it using the stove put a little bit of oil at the bottom of a large pan and let it heat up, add your popcorn kernels and listen to the sound of exploding corn, when the popping slows down remove from heat and let sit for a couple of minutes.
NOTE: for this recipe you'll need to remove as many un-popped bits as you can
3.) Remove the caramel mixture from the heat, add the baking soda, and pour over the prepared popcorn. It's easiest to pour it over if the popcorn is on a buttered pan.
4.) Bake 1 hour at 200 degrees.
5.) Stir 3 or 4 times while its cooking. I'd say every 15-20 minutes go in and pull the pan out and stir the popcorn around, make sure that the caramel covers the corn completely. You can add nuts if you want to the popcorn mix.
Keep the leftovers (if there are any) in a tightly sealed container.
Directions:
1) Mix brown sugar, corn syrup, and butter into a saucepan. Boil rapidly on medium heat until it reaches a temperature of 260 degrees.
2.) Pop the popcorn in either a popcorn popper, or in a pan on the stove. If you're making it using the stove put a little bit of oil at the bottom of a large pan and let it heat up, add your popcorn kernels and listen to the sound of exploding corn, when the popping slows down remove from heat and let sit for a couple of minutes.
NOTE: for this recipe you'll need to remove as many un-popped bits as you can
3.) Remove the caramel mixture from the heat, add the baking soda, and pour over the prepared popcorn. It's easiest to pour it over if the popcorn is on a buttered pan.
4.) Bake 1 hour at 200 degrees.
5.) Stir 3 or 4 times while its cooking. I'd say every 15-20 minutes go in and pull the pan out and stir the popcorn around, make sure that the caramel covers the corn completely. You can add nuts if you want to the popcorn mix.
Keep the leftovers (if there are any) in a tightly sealed container.
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