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!

Caramel Corn

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.


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