Friday, September 23, 2011

Caramel Corn

 Yum!  I love this recipe.  You really can't go wrong with popcorn, brown sugar and corn syrup.  But this must be the best, easiest caramel corn ever.  This recipe comes from my Grandma's old cookbooks filled with handwritten recipes and I was delighted to find it.  You may even want a double batch, since it gets eaten so fast. 

Caramel Corn
2 Bags Popped Popcorn or 1/2 cup kernels
2 Cubes (1 cup) Margarine
1/2 tsp Salt
2 Cups Packed Brown Sugar
1/2 Cup White Corn Syrup
1 tsp Butter Flavoring (butter extract)
1 tsp Baking Soda

I used about 1/2 cup of kernels and popped them in my air popper.  I recommend this if you have a popper, otherwise try to use un-buttered or low-butter bagged popcorn.
 Pop your popcorn.  Use your hands to move the popcorn to another bowl so all the un-popped seeds will fall to the bottom and will not end up in the batch of caramel corn.  Discard the un-popped seeds.
 Here are the sauce ingredients.
Make sure you use butter extract found in the baking isle, not butter flavoring for popcorn. 
 In a medium saucepan combine the Margarine, Salt, Brown Sugar, and Corn Syrup.
 Bring to a good boil, stirring frequently.  Boil for 1 minute.
 Remove from heat and add the 1 tsp baking soda.
 Add the butter extract.
 Mix well. The mixture will change color and become foamy from the baking soda.
 Pour the mixture over the popcorn and mix well.  I had a little sauce left over.  Don't add too much if you came up with less popcorn.  But make sure all the popcorn is covered.  
 Spread the popcorn on a baking sheet lined with aluminum foil.  Bake in a 200 degree oven for 1 hour.
 Remove from oven and allow to cool before eating.
 Dish up and enjoy!  

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