Okay, first off, USE A CANDY THERMOMETER! Be careful not to have your heat too high, and slowly bring to hard crack stage (300 deg F). If you use a 6 qt or so TEFLON stock pot, you will have plenty of room for the sugar sauce, once it expands from the soda, and it won't stick. Have your popcorn (1c unpopped) ready in a large roasting pan that you have sprayed with Pam, and as soon as your sugar is ready, pour over your corn and stir with a Teflon spatula or spoonula. Transfer to a disposable aluminum roasting pan; I lined mine with parchment to make stirring easier. Temperature and time are accurate.
I had no problems with burning or sticking at any point, mine came out pleasantly crispy but not hard. Only 4 stars, because no candy thermometer temp provided.
Was this review helpful?
4 users found this review helpful
Okay, first off, USE A CANDY THERMOMETER! Be careful not to have your heat too high, and...