I have failed (BADLY) at making "traditional" caramel corn, so I am thrilled that this recipe worked. And it's so simple! I only had a medium sized paper bag from the liquor store, so I cut the recipe in half and used one bag of microwave popcorn. I microwaved the syrup ingredients for 90 seconds, stirred, and nuked for another 90 seconds. Just as a warning: The baking soda is absolutely integral. After the kernels were coated, I microwaved the paper bag for 45 seconds at a time, instead of the originally suggested 1 min 10 sec. The caramel corn is cooling now, and it looks and smells great! (Okay, it tastes great, too, because I ate about a quarter of it as I was spreading it on the wax paper.) Remember that if you're using salted popcorn, skip or reduce the salt in the caramel sauce.
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I have failed (BADLY) at making "traditional" caramel corn, so I am thrilled that this recipe...