LOVE the boxed version of Crunch and Munch? I think you’ll like this better!
I tried quite a few recipes for this style of popcorn, then tweaked and came up with this one. I think it has perfect crunch, crispness, a light coating, nice balance of brown sugar and flavor – and THIS my friends is what you call A.M.A.Z.I.N.G!
So add this as a new favorite to your popcorn collection – YYUUMMMMYYY! Great for any celebration, movie night, or treat just because you want it:) Come on over to the next page and I’ll walk you through the tutorial so you can be successful at this candy popcorn.
Homemade Crunch ‘n Munch Popcorn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
20 cups popped popcorn, place into a large bowl discarding any corn that didn’t pop.
Preheat oven to 250 degrees.
Place popcorn in a very large bowl.
In a medium heavy saucepan over medium heat, melt butter, brown sugar 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 250 degrees.
Add in more popcorn IF needed. Pour into the jelly roll pans and spread evenly in the pans.
Place pans in oven for 15 minutes. Take out pans, stir to distribute the caramel corn and rotate pans.
Do this every 15 minutes for a total of 55 minutes cooking time.
Break into pieces and store in a zip lock bag or tightly sealed container.
Recipe adapted by Carrie Groneman from Allrecipes.
Copyright Carrie Groneman, A Mother’s Shadow
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