I'm kinda picky when it comes to my caramel corn. The crunchy stuff just doesn't do it for me. It's probably because I grew up eating this recipe, which is about as ooey-gooey, sticky, and messy as you can get.
Basically, it's awesome.
(It also makes a ton. I have a giant mixing bowl that I use just for this that says it holds 32 cups. The bowl is about 3/4 full when it's finished, so you do the math. :) It might be good to half the recipe if you're just making it for a few people.)
3/4 cup unpopped popcorn kernals*
1/2 cup butter
1 can evaporated milk
2 cups brown sugar
1 cup corn syrup
Pop kernals in a popcorn popper, making sure you use your largest bowl; set aside.
In large saucepan, combine butter, evaporated milk, brown sugar, and corn syrup and heat to boiling, stirring constantly. Let boil until mixture reaches soft-ball stage - about 235-245 degrees. (Or, if you don't have a candy thermometer - like me - just place drops of the liquid in a cup of cold water. If they form into any semblance of a soft little ball instead of just dissolving into the water, it's done.)
Drizzle over the popcorn, mixing well until kernals are coated.
*I have a hot-air popcorn popper that is perfect for this. However, if you don't have one of those, you could use another method or just microwave popcorn. You'll just need about 15-20 cups of unsalted, unbuttered popped popcorn.
1 comment:
Um, this looks SUPER yummy! I think we may have to try it sometime. :)
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