Cover with foil and bake for 35 to 40 minutes, or
For caramel sauce, heat cream. Add espresso
lt the butter, brown sugar, corn syrup, peanut butter and salt
ive you more than enough for 8 cups.).
Wipe out
uin the flavor of your caramel corn. I nearly made this mistake
b>For caramel mixture, in a heavy saucepan, combine the brown sugar, margarine, corn
owl. Transfer the nicely popped corn into another bowl & discard the
Preheat oven to 450F.
For the Crust: In a large
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.
owl.
Microwave at high for 30-45 seconds, or until
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.
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.
Combine all ingredients, except soda and popcorn, in a 2-quart bowl.
Bring to a boil in microwave, then cook on High power for 2 minutes.
Remove and stir in soda.
Pour syrup over popped corn in large brown grocery bag; twist shut and shake well.
Cook in microwave for 1 1/2 minutes on High.
Take out and shake well and cook for another 1 1/2 minutes on High power.
Shake well and dump out on greased cookie sheet.
Keep moving while cooling so will be loose kernels.
Great caramel corn!
Melt margarine in 2 quart saucepan.
Add brown sugar, salt, corn syrup and water.
Heat to boiling.
Boil for 5 minutes watching carefully so sauce does not boil over.
Remove from heat and add baking soda; stir well.
Pour over popped corn and stir until well-coated.
Place on 2 cookie sheets and bake at 250\u00b0 for 40 minutes, stirring occasionally.
Bake both batches at the same time.
Take caramel corn off cookie sheets immediately after removing from oven.
Pour into a large bowl.
This is great for parties!
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
Mix everything, except popcorn, in large saucepan.
Boil for 5 minutes.
Remove from heat and add 1/2 teaspoon baking soda, quickly stirring it in.
Pour over popcorn.
(I use a large stainless steel bowl.)
Stir gently until popcorn is well coated. Bake at 250\u00b0 for 1 hour.
Stir caramel corn every 15 minutes during the hour.
Stir it gently a couple times after baking to keep it from clumping together.
aucepan, combine brown sugar, butter, corn syrup, salt and molasses.
combine brown sugar, peanut butter, corn syrup, water, oil and salt