This caramel corn recipe will be the one you use from now on.
A beautiful toffee/caramel blend that is dreamy and addicting. I offer tips on making Cracker Jacks and homemade popcorn balls.
Did any of you eat Jiffy Pop Popcorn when you were younger? I remember having so much fun watching and waiting impatiently for that silver dome to grow.
I really like to pop popcorn the "old fashioned" way. I use a
large pan (dutch oven size) and heat the oil on medium high. Add one
kernel and if it is hot enough, it will pop. Add more to almost cover
the bottom of the pan.
Once it starts popping, lower the temperature so it doesn’t burn, and shake the pan until it quits popping. Before you know it you will have a beautiful batch of popcorn ready for butter, salt or whatever you like to put on it.
OLD FASHIONED CARAMEL CORN RECIPE
7 quarts plain freshly popped popcorn
2 cups homemade brown sugar, packed
1/2 cup light homemade corn syrup
1 tsp salt
1 cup homemade unsalted butter
1/2 tsp baking soda
1 tsp homemade pure vanilla extract
PREHEAT oven to 200 degrees. Butter a large roasting pan (turkey roaster comes to mind), and add the popped popcorn.
In a saucepan, heat the brown sugar, corn syrup, butter and salt together. Bring to a boil and continue boiling 5 minutes; stirring constantly. Remove from heat and add the baking soda and vanilla. Pour the frothy mixture over the popcorn and stir with a large wooden spoon. Bake for 45 minutes and mix well (scraping the bottom and sides of the pan) every 15 minutes. Thoroughly mixing will help to coat more pieces of popcorn. Pour out onto waxed paper and cool.
Use roasted peanuts or almond slivers, Spanish peanuts, cashews and pecans.
Do you LOVE Cracker Jacks? Instead of brown sugar use 2 cups of white sugar and 4 tablespoons of molasses.