Classic Caramel Corn
This recipe is great! I had never made caramel popcorn before and had no problems, and it turned out great, crispy, not chewy at all. I made it for a second time today. I didn't have enough brown sugar so I used half white sugar and it worked just as well. I also decided to stretch it further and use just over 2.5 bags of microwave popcorn (smartpop, so not the super buttery kind), and it's still great, and still very sweet and crispy (my photo is of the second batch with the more popcorn to caramel ratio).
The biggest trick I learned was to skip the shallow roasting pan that just made for awkward stirring, big messes and unevenly coated popcorn and opt for the really big stock pot. It worked wonderfully. I stirred every 10 min 3 times and then left it for the last 15 min. Also I didn't take it all out at once at the end, I took about 1/5th out each time onto parchment paper, and returned the rest to the oven. That way I could separate the individual popcorn pieces easier and wasn't having to deal with a giant solid mass which had to be physically broken rather than separated.
3 users found this review helpful
Jan. 23, 2013