I love this recipe, and so does my family. It reminds me of what my mom used to make when I was a kid.
I did do a couple of things differently, per other reviews. I used the 1 cup of popcorn kernels called for, but doubled the caramel part. I also baked at 250 for 1 hour, stirring every 15 minutes. After the caramel corn cooled a bit, I broke it into bite-size chunks.
One other thing that was helpful was using a disposable roasting pan (25-lb). There was plenty of room for all the popcorn and caramel sauce and it didn't spill all over the place when I had to stir it.
Was this review helpful?
2 users found this review helpful
I love this recipe, and so does my family. It reminds me of what my mom used to make when I...