ven while preparing caramel.
Mix brown sugar, corn syrup, salt, butter
rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
ven while preparing caramel.
Mix brown sugar, corn syrup, butter and
lt the butter, brown sugar, corn syrup, peanut butter and salt
dd the water, then the corn syrup and sugar. Cook on
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
owl. Transfer the nicely popped corn into another bowl & discard the
uin the flavor of your caramel corn. I nearly made this mistake
Mix brown sugar, butter, corn syrup and salt in a
Prepare Caramel Corn:
Combine brown sugar, butter,
Remove any unpopped kernels of corn from popcorn.
Add peanuts.
aucepan, combine brown sugar, butter, corn syrup, salt and molasses.
Combine sugar, oleo, syrup and salt in microwave pan and bring to a boil in microwave set on High.
Boil for 3 minutes.
Remove and stir in soda, mixing well.
Pour over popcorn (no salt or butter).
Mix to coat well.
Pour caramel corn into large brown paper bag loosely until it will fit into microwave oven.
Cook on High for 3 minutes.
Shake sack well after each minute.
Cool caramel corn on wax paper.
Store in 5-quart plastic container.
combine brown sugar, peanut butter, corn syrup, water, oil and salt
Bring sugar, margarine and syrup to a boil in a 1-quart casserole.
Boil 2 minutes on High in microwave oven.
Remove from oven; stir in soda and vanilla.
Put popped corn in large brown grocery bag.
Pour syrup over popped corn.
Fold down top of bag and place in microwave.
Microwave for a total of 4 1/2 minutes on High.
Remove bag from oven every 45 to 60 seconds.
Shake well and turn bag over.
Spread caramel corn on waxed paper to cool. Store in sealed Tupperware container.
an.
Combine brown sugar, corn syrup, butter, salt, and cream
Boil first 4 ingredients together for 5 minutes, then add vanilla and baking soda, stirring often. After corn is popped, put in roasting pan.
Pour boiled liquid over corn.
Bake at 200\u00b0 for 1 hour. Stir corn every 20 minutes to coat evenly. When finished, spread caramel corn out on Reynolds Wrap until cool and store in a can.
Set aside popped corn and peanuts in large brown bag. Mix sugar, syrup and salt in a 2-quart glass bowl. Cook in microwave on High 3 to 4 minutes. Stir each minute until boils. Cook 2 minutes more. Take out; stir in baking soda. Pour in sack over popcorn and peanuts. Shake sack. Put sack in microwave. Cook on High 2 to 2 1/2 minutes. Take out and shake bag. Put sack back in microwave. Cook 1 to 1 1/2 minutes. Spread and separate caramel corn on sheet of aluminum foil. Let cool. Place in airtight container for storing.
Combine brown sugar, butter, corn syrup and salt in a 2-quart glass bowl.
Microwave on High setting 3 to 4 minutes, stirring after each minute until mixture comes to a boil.
Microwave 2 more minutes; stir in baking soda.
Pour syrup mixture over popped corn and peanuts in paper bag; shake well.
Microwave on High setting for 1 1/2 minutes.
Shake bag well.
Repeat microwave and shake steps.
Pour caramelized popcorn into large roasting pan.
Cool and stir to separate caramel corn kernels.
In 1 1/2-quart casserole dish, mix brown sugar, butter or margarine, white corn syrup and salt.
Microwave on High until boiling, then cook 2 minutes longer.
Gently stir in baking soda. Pour syrup over popped corn in a paper grocery bag.
Close, shake and microwave on High 1 1/2 minutes, shake, microwave High 1 1/2 minutes.
May need to repeat a third time.
Pour caramel corn onto cookie sheet to cool.
Store in an airtight container.