Came on allrecipes' website to find a recipe for caramel corn and came across this recipe. Made this twice. Easy and tasty. The first time, it was good but the second time I tried the method of putting the sugar in the oil before putting in the popcorn, it turned out that the sugar did not dissolve and sugar turned into rock-hard clumps. Had to restart, but it was good and am making it again! For me, the best way to start is to heat the oil, like the recipe stated, and the add the popcorn once the oil was hot, then right after adding the popcorn add the sugar. Also added in a 1/4 teaspoon of salt to the sugar. It does seem to want to stick, when you're moving the pot for a while, but, I would lift the lid just enough to get a spoon in there to stir it around so the sugar wouldn't burn. If it seems like the popcorn is popping pretty fast, you could even lower the heat somewhat so the sugar doesn't start to burn. I've seen where other reviewers said that they use a non-stick stock pot, but we don't have one of those. We use our stainless steel stock pot, and if you turn down the heat once it starts really popping, that helps it not to burn. That's what I did the second time and we didn't have any burnt pieces. What we did was to stir the popcorn once most of it was popped, while it was still in the pot, to help coat the pieces with the mixture. We will definitely keep this recipe! Thanks for posting, Sue202.
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Came on allrecipes' website to find a recipe for caramel corn and came across this recipe....