Friday, February 7, 2014
Caramel Popcorn, Too
My boy cherub has "Freedom" this weekend.
"Freedom" is like the old "D-Now" weekends.
In the midst of a busy schedule, it's a spiritual get-a-way;
like a mini camp!
I have worked all week and wanted to send snacks to my cherub's "host home."
You know teen-aged boys.
Now put 8-10 teen-aged boys under one roof.
There's not enough food supply to satisfy!
One of the things I made is this super-easy caramel corn recipe.
I was trying to think of something a little different but something that I could make in a hurry.
This recipe won!
3 bags of microwaved popped popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
3/4 tsp baking soda
Preheat oven to 250 degrees.
In a small saucepan, melt the butter, sugar, syrup, and salt on high until bubbling. Cook for 1 min, stirring constantly. Remove from the heat and and mix in baking soda. Stirring well until the mixture is light in color and well mix (will rise a bit). Put popcorn in a very large bowl, roasting pan, or one of those plastic cupcake/cake holders with snap on lid; pour caramel over popcorn. Stir the popcorn, coating well, or snap the lid on the container and shake vigorously until well coated. This is what I do! Place the coated popcorn on a cookie sheet and put in the oven for 20-30 minutes. Remove and let it cool. Break into pieces and enjoy.