Wednesday, December 27, 2006
Dessert: Caramel Corn
4 bags microwave popcorn (or enough air popped corn to fill two aluminum roasting pans full)
3 C brown sugar
3 sticks butter
3/4 C light corn syrup
2 1/4 t. vanilla
3/4 t. baking soda
Divide the popcorn into two aluminum roasting pans. Remove any unpopped kernels from popcorn. Set aside. In large saucepan, over medium heat, combine brown sugar, butter and corn syrup. Stir continuously until it boils. Reduce heat to just boiling. Boil five minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well. Drizzle over popcorn, a little at a time, stirring together. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Stir popcorn while cooling so that it doesn't stick together.
3 C brown sugar
3 sticks butter
3/4 C light corn syrup
2 1/4 t. vanilla
3/4 t. baking soda
Divide the popcorn into two aluminum roasting pans. Remove any unpopped kernels from popcorn. Set aside. In large saucepan, over medium heat, combine brown sugar, butter and corn syrup. Stir continuously until it boils. Reduce heat to just boiling. Boil five minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well. Drizzle over popcorn, a little at a time, stirring together. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Stir popcorn while cooling so that it doesn't stick together.
Labels: desserts
# posted by Amy @ 12:01 PM 
