Agreed with others that you need far more of the syrup. (Don't cut the popcorn. That just doesn't make sense.) To those who it came out brittle, it is a very specific temperature. You cannot hit 239 or 240 or you have a brittle caramel when cooled. I probably hit 237 because I let it touch the bottom of the 238 line. I like gooey popcorn balls.
As for the flavor...it was pretty good. Better than most. I remember a recipe when I was a kid that had a small amount of vinegar in them. Sounds bad, but gives the caramel a little twist that this seemed to be lacking. Unfortunately, that was long ago, and I would have no idea how much to add.
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Agreed with others that you need far more of the syrup. (Don't cut the popcorn. That just...