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Caramel Crunch Popcorn

“An easy recipe for caramel popcorn that the kids can make. Store popcorn in a tightly covered container although it will not last long.”

INGREDIENTS
  • 20 cups of popped popcorn (about 2 bags microwave popcorn)
  • 1-2 cup pecans, chopped (optional)
  • 2 cups packed brown sugar
  • 1 cup butter or margarine
  • 1/2 cup corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
DIRECTIONS
  1. Preheat oven to 200F.
  2. In 2-quart saucepan, combine brown sugar, margarine, corn syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue boiling without stirring until candy thermometer reaches 238F or small amount of syrup dropped into very cold water forms a soft ball and flattens on removal from water (about 4 to 6 minutes).
  3. Remove from heat. Stir in baking soda. Pour over popcorn, stir until all popcorn is coated.
  4. Bake for 20 minutes, stir. Continue baking for 25 minutes.
  5. Remove from oven; immediately place caramel corn on waxed paper, cool completely. Break into pieces.

Yield: about 22 cups

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