My Amish Friend's Caramel Corn
SO GOOD!! The best caramel corn I've had. Per the suggestion of another reviewer, I used butter instead of margarine. After reading some of the other reviews, I wasn't sure if I should go with the original instructions of baking at 250 for an hour, or 200 for 45 minutes, so I split the difference and went with 225 and gauged the time as I was baking. I happened to use a dark roasting pan and a light roasting pan (one of the disposable aluminum ones). My advice: If using a dark colored pan, cook for 45 minutes; if using a light colored pan, cook for an hour. Also, I just noticed another reviewer mentioned that boiling the mixture for 5 minutes was too long. I just bought new set of pots & pans that has a superior heat conductivity to my old set. I took the mixture off the heat at just under 5 minutes because I sensed it was just at the burning point.
Lastly, after pouring the caramel mixture over the popcorn, don't forget to take a rubber spatula and scrape all of the yummy mixture from the saucepan and eat it. Mmm Mmm. I just might make the mixture and turn them into bite-sized caramel chews next time.
6 users found this review helpful
Nov. 29, 2011