HELPFUL TIPS NOT MENTIONED: I was doubtful about this recipe but let me tell you that my husband's soldiers went bonkers over something that was SO QUICK to make (and I'm a slow poke)! It's not necessary to put the popcorn in the oven prior to mixing the caramel on top. I was able to to finish the sauce as the popcorn popped. However, if you have trouble mixing in the caramel that I do recommend just dumping it on top instead of trying to keep a thin stream ...just stick it in the oven for a few minutes for it to get hot again & then you can finish mixing! :) As mentioned, the caramel will become foamy so don't worry, and do not try adding the vanilla PRIOR to taking it off the oven! I use two disposable foil pans for turkeys side by side in the oven. I used three bags of buttered popcorn (brand REALLY isn't important), and I also don't find using cheap no-brand brown sugar to be a problem. Really! I've used all kinds of combinations of nuts and prefer macadamian and/or almonds. I like using two pans b/c it gives you room to stir comfortably. Be sure when you take out the pan to stir to get the bottom REAL well or you'll have one solid layer of caramel on the bottom. Also, be sure to let this cool before breaking as directed in the recipe but stir one last time when you take it out of the oven. You must put this back in the oven when the caramel begins to stiffen up b/c continuing to stir at this point is pointless as it breaks pieces of popcorn.
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