I've made this recipe 4 or 5 times during the holidays, and every time I make it, it doesn't last more than a day. This is a very good recipe for home-made caramel, and is a great alternative to melting 40 (or so) individually unwrapped caramels. The way I figure it, it'll take me about as long to make the caramel as it will to unwrap all of those candies, and the quality of home-made items is typically better than store bought. A few side notes (as usual): Instead of measuring out 4 qts., I just use 2 bags of popped buttered microwave popcorn, and it the portioning comes out perfect. I also do line my cookie sheets with foil, the caramel corn comes off easier when scraping it with a greased spatula. I don't find it necessary to bake it for as long... Typically I bake my batch for about 30 minutes, scraping each tray (to prevent burning) every 10 minutes. I allow it to cool on foil, and have never really had the need to spray it with cooking spray. Once its cool, it comes off fine. This recipe received 5 stars in my opinion because it was simple, tasty, and came out perfect every time.
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I've made this recipe 4 or 5 times during the holidays, and every time I make it, it doesn't...