What I love about this homemade caramel corn recipe is that you don’t have to stick with the add-ins I have described.
Use all nuts (roughly broken) of your choice, dried fruit of your choice or simply omit them all together and just enjoy crispy, spiced caramel popcorn. I use buttered and salted popcorn because everything just seems to go so well together.
Ingredients
2 quartspopcorn, popped, buttered and salted
1/2 cup (1 stick)butter or margarine
1 cupbrown sugar, dark or light
1/4 cupcorn syrup, regular or dark
1/2 teaspoonvanilla
1/2 teaspoon eachcinnamon and nutmeg
1/2 cupmixed, dried fruit and nuts
Preparation
1
Preheat oven to 250F. Grease a large cookie pan with nonstick cooking spray; set aside.
2
Grease a large bowl with spray and place popcorn in it; set aside.
3
In a medium saucepan, melt butter, sugar and corn syrup over medium heat, stirring frequently.
4
When everything is melted and well combined, leave it alone and allow it to boil 5 minutes.
5
In order to tell if it is ready, dip a spoon into syrup and drop some on a plate. If it is sticky, but not firm, it is ready. Remove from heat and stir in baking soda.
6
It will froth up, which is normal. Once it subsides, stir in the vanilla, spices and dried fruit and nuts.
7
Drizzle evenly over the popcorn in the prepared bowl and immediately mix until everything is coated.
8
Transfer to prepared pan and spread evenly. Bake for 45 minutes, stirring it up every 10 minutes.
9
Remove from oven to cool completely on a pan until crunchy.
10
Transfer to a large bowl, breaking it up as you are doing so. Serve.
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