Thanks for the recipe (and the helpful reviews) everyone! Here are my adaptations: I picked out the unpopped kernels, then divided the popped corn into two large bowls. When I made the syrup, I used salted butter, so I omitted the salt. I used dark brown sugar, because that usually yields a better "caramell-y" flavor and color than using light brown sugar (more molasses left in!). I also waited to add the vanilla until both the initial cooking times were done, since I know in many other recipes that the vanilla extract doesn't go in until after the heating process. I divided and poured the syrup mixture over the popcorn while it was in the two bowls, so I could better distribute the caramel syrup evenly over the corn than it would have been if I'd done that in the paper bag. I sprayed the inside of the paper bag, as suggested, and the finished popcorn came out beautifully. This turned out to be a great idea for a quick party appetizer because I could make in little time, with ingredients I had in my pantry. I sampled it as it layed out to cool, and it tastes spectacular! Now the only work I have left is to stay away from it, so I have something to bring to the party besides a stomachache and a guilty look on my face! :D Yummy!
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Thanks for the recipe (and the helpful reviews) everyone! Here are my adaptations: I picked...