Caramel Popcorn
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
36
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 250 degrees F
2
Generously butter heavy large baking pan
3
Mix warm popcorn and almonds in prepared pan
4
Place in oven while preparing syrup
5
Combine brown sugar, butter and corn syrup in heavy medium saucepan
6
Whisk over medium-low heat until sugar dissolves and butter melts
7
Attach clip-on candy thermometer to side of pan
8
Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes
9
Remove from heat
10
Stir in vanilla extract, salt and baking soda (mixture will bubble)
11
Gradually pour syrup over popcorn and nuts completely
12
Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes
13
Remove from oven
14
Using metal spatula, scrape mixture from bottom of pan to loosen
15
Cool completely in pan
16
(Can be prepared 1 week ahead
17
Store in airtight container at room temperature)