Do you like a light coating of caramel that allows that grand flavor of popcorn to shine through? Well this is your recipe then.
A crispy, light, crunchy, delightfully wonderful Caramel Popcorn that is perfect for movie night, parades, fireworks, watching the sunset, playing on the beach…ANYTIME is the right time for this popcorn!
A secret to this, and any cooked popcorn is in the temperature, so make sure to get a good thermometer, and I have one you can check out below as you click to the next page. And don’t be frightened if you’ve never made cooked syrup for popcorn, it’s simple!
12 – 15 cups popped popcorn, measure 12 cups into a large bowl discarding any corn that didn’t pop.
Keep the extra 3 cups aside.
1 ½ cup packed brown sugar
12 Tbl. butter (1 ½ sticks)
6 Tbl. light corn syrup
1/2 tsp. salt
2 tsp. vanilla
1-2 cups roasted nuts, optional
Heat the oven to 300 degrees.
Adjust the oven racks to one above middle and the other in the middle.
Line 2 jelly roll pans with tin foil and coat with spray release.
Pour the popcorn in a large bowl and nuts if using.
In a medium heavy saucepan combine the brown sugar, butter, corn syrup and salt.
Attach CANDY THERMOMETER to the side of the pan. This is important and be sure it is working properly – buy a new one if you have a question. Be sure the end of the CANDY THERMOMETER, the bulb does NOT touch the bottom of the pan while in the mixture.
STIRRING CONSTANTLY cook over medium-high heat until mixture boils. When it comes to a boil turn down to medium and continue stirring until the thermometer reaches 225 degrees.Take off the stove and stir in the vanilla. Pour the caramel mixture over the popcorn (and nuts if using) and toss gently till completely coated. Add in more popcorn IF needed.
Do this every 15 minutes for a total of 55 minutes cooking time.
Take out of oven and let cool, stirring every 10-15 minutes until cool to the touch.
Break into pieces and store in a zip lock bag or tightly sealed container.
Recipe copyrighted Carrie Groneman, A Mother’s Shadow
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