
19 Nov CARAMEL POPCORN

Preheat over to 250 degrees F.
Pour popped popcorn on to parchment lined baking sheet and place in oven to keep warm.
In a medium sized saucepan on low heat, melt brown sugar, butter and corn syrup.
Increase to medium heat and allow to bubble for 4 to 5 minutes without stirring.
Add extracts and salt, stir to combine.
Remove tray from oven and spread nibbly bits over top. Set aside within arms reach.
Add baking soda to saucepan and stir until combined. You will notice the caramel mixture increase in size.
Pour caramel over popcorn on tray and with two large spoons, fold popcorn into caramel mixture covering popcorn as much as possible.
Bake 45 minutes, stirring in 15 minute increments. Drizzle with melted white chocolate when cooled.
Store in storage bag or jar.
Ingredients
Directions
Preheat over to 250 degrees F.
Pour popped popcorn on to parchment lined baking sheet and place in oven to keep warm.
In a medium sized saucepan on low heat, melt brown sugar, butter and corn syrup.
Increase to medium heat and allow to bubble for 4 to 5 minutes without stirring.
Add extracts and salt, stir to combine.
Remove tray from oven and spread nibbly bits over top. Set aside within arms reach.
Add baking soda to saucepan and stir until combined. You will notice the caramel mixture increase in size.
Pour caramel over popcorn on tray and with two large spoons, fold popcorn into caramel mixture covering popcorn as much as possible.
Bake 45 minutes, stirring in 15 minute increments. Drizzle with melted white chocolate when cooled.
Store in storage bag or jar.
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