Sunday, October 26, 2008

Carmel Popcorn

Here's a great recipe for Carmel popcorn that you can eat while snuggled on the couch with your sweetie on a cold night. After a couple of times it gets easier to master--i promise.

I made only 4.5 quarts of popcorn so we would have more carmel the second time.
Much better!

Also, you can sprinkle chocolate chips on the popcorn after it's done and resting on your wax paper on the counter. Yum!

Do not try to make this with microwave popcorn as it is too delicate to handle the carmel.

  • Simply pop about 1.5 cups of white popcorn in a big cooking pot over your stove.

  • Just add veggie oil and the popcorn and shake the pot (with a lid) around until the kernels pop. Watch the popcorn so it doesn't burn! It's a bummer to wash off.

This recipe was from But it's a pretty common recipe for carmel corn found in most cookbooks. The Joy of Cooking's recipe does not add baking soda, but I personally like the way it makes the carmel a little frothy.

Carmel Popcorn
serves 20
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn (or 4.5 quarts for more popcorn with more carmel coating)

Preheat oven to 250 degrees F (95 degrees C).

Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely on wax paper on counter before breaking into pieces.


Jay and Sarah Sandidge said...

Sounds amazing! Can't wait to try it out when I have a few minutes to myself!

Erin said...

thanks. it was really good!