Caramel Popcorn

The recipe Caramel Popcorn can be made in about 45 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 222 calories, 3g of protein, and 12g of fat per serving. For 31 cents per serving, you get a side dish that serves 12. This recipe from Chocolate Moosey has 102 fans. Many people really liked this American dish. A mixture of salted peanuts, salt, molasses, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is rather bad. Users who liked this recipe also liked Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn, Caramel Popcorn, and Caramel Popcorn.

Servings: 12

 

Ingredients:

1 cup brown sugar

1/2 cup butter, cut into chunks

1/2 cup unpopped kernels (or 12 cups popped corn)

1/4 cup corn syrup

1 Tbsp molasses

1/4 tsp salt

3/4 cup salted peanuts, shelled

1 tsp vanilla

Equipments:

stove

pot

frying pan

sauce pan

bowl

oven

kitchen thermometer

Cooking instruction summary:

To make popcorn on the stove: Find a pot with a wide bottom and a lid. You want to make sure your kernels have enough room and aren’t sitting on top of each other. If you feel they will be too crowded, make it in batches. Pour in enough oil to fill the entire bottom. Add your kernels and shake until they are coated. If your kernels don’t move easily when the pan is shaken, you may need to add a little more oil (don’t use too much though!). Turn the heat on. Shake the pan every so often so the kernels move around a bit. After what seems like forever, a kernel should pop. Once that happens, add your lid because they will fly everywhere. Once the noise dies down, remove the pan from the heat. Pour into a giant bowl and let cool for a bit. Now sift through the kernels. I literally took a handful, took out any unpopped kernels, burnt pieces, etc. and placed the good stuff in a 13×9 pan (which is what you bake the popcorn in). Although this may seem tedious, you will regret it later because the caramel popcorn clumps together. Imagine eating a nice chunk of popcorn, just to find an unpopped kernel mixed in.Preheat oven to 250F. In a medium saucepan, melt butter over low heat. Add sugar, corn syrup, and molasses; stir gently to mix. Stir occasionally until it starts to boil. Bring the mixture to 240F (if you don’t have a thermometer, you can use the soft-ball stage test). Remove the pan from the heat and stir in salt, baking soda, and vanilla. Pour caramel over the popcorn and fold until all of the popcorn is coated.Bake for 15 minutes. Stir the popcorn then bake for another 20 minutes. Let cool then break into pieces. Store in an airtight container for up to 1 week.

 

Step by step:


1. To make popcorn on the stove: Find a pot with a wide bottom and a lid. You want to make sure your kernels have enough room and aren’t sitting on top of each other. If you feel they will be too crowded, make it in batches.

2. Pour in enough oil to fill the entire bottom.

3. Add your kernels and shake until they are coated. If your kernels don’t move easily when the pan is shaken, you may need to add a little more oil (don’t use too much though!). Turn the heat on. Shake the pan every so often so the kernels move around a bit. After what seems like forever, a kernel should pop. Once that happens, add your lid because they will fly everywhere. Once the noise dies down, remove the pan from the heat.

4. Pour into a giant bowl and let cool for a bit. Now sift through the kernels. I literally took a handful, took out any unpopped kernels, burnt pieces, etc. and placed the good stuff in a 13×9 pan (which is what you bake the popcorn in). Although this may seem tedious, you will regret it later because the caramel popcorn clumps together. Imagine eating a nice chunk of popcorn, just to find an unpopped kernel mixed in.Preheat oven to 250F. In a medium saucepan, melt butter over low heat.

5. Add sugar, corn syrup, and molasses; stir gently to mix. Stir occasionally until it starts to boil. Bring the mixture to 240F (if you don’t have a thermometer, you can use the soft-ball stage test).

6. Remove the pan from the heat and stir in salt, baking soda, and vanilla.

7. Pour caramel over the popcorn and fold until all of the popcorn is coated.

8. Bake for 15 minutes. Stir the popcorn then bake for another 20 minutes.

9. Let cool then break into pieces. Store in an airtight container for up to 1 week.


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