I have about a million pictures to upload from my camera right now and I feel like there’s never enough hours in a day to do everything. I had all these plans for yesterday afternoon to look at venues, but work didn’t exactly go my way and I was stuck working. Go figure.
But hey, that’s my problem, not yours. So let’s talk about some caramel. Most of the recipes that I find for caramel involve a candy thermometer, which I don’t have. This particular recipe didn’t need one and it’s a soft, dip-able caramel that I used to eat in my childhood. Do you guys remember that little white tub of caramel that was always conveniently placed next to the apples in the grocery store? I always begged my mom to buy it, and she would give in one out of a hundred times. I’d consider that a win win situation for me.
After the caramel finished finished cooking, I couldn’t help but mix it with my other favorite snack: popcorn. All I did was pop some plain popcorn without seasonings in the microwave and pour the warm caramel on top while constantly stirring. The only issue I had was that the popcorn got stale pretty quickly. Anyone know how to fix that? How does the caramel popcorn sold in stores stay so crunchy? Maybe this soft caramel wasn’t meant for coating popcorn.
Oh well, at least it still looked pretty.
Also for some words of advice, remember to remove the unpopped kernals from the popcorn prior to mixing in the caramel. If not, you might be breaking someone’s teeth real soon! Recipe from Pretty Providence
Ingredients
- 1 C. Brown Sugar
- 1/2 cup butter
- 1 C. light Karo syrup
- 1 can sweetened condensed milk
Directions
- All you do is melt all the ingredients in a saucepan over medium-low heat. Once caramel is boiling cook for approximately two minutes stirring constantly.
Of course, I saved some of the caramel for apple dipping, which was much better than the popcorn.
The caramel can be easily stored in an air tight container in the refrigerator for a couple of weeks (if it even lasts that long!).
Finish the corn up on nonstick or lightly coated jellyroll pan–bake at 200 for 20 minutes or so–stirring occasionally. It helps to dry/cure the popcorn. 🙂
thanks for the tip! i’ll be sure to try it out next time. 🙂
Best caramel popcorn I’ve ever made was from Annie’s eats. My son asks for it yearly to out in his loot bags. It also doesn’t require a candy thermometer.
I make caramel popcorn just like that, and put it in a low 250 degree oven for an hour, stirring every 15 minutes. When your hour is up, dump the caramel popcorn out on a waxed paper surface to cool; break into smaller pieces and bag up whatever you don’t eat! Yummy.