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Caramel Popcorn

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Betsy Crocker: Caramel Popcorn

I don’t have much to say today besides – here’s a recipe for caramel popcorn with no corn syrup! Riveting stuff, I know.

But you wouldn’t believe how hard of a thing that is to find. It’s like these people just have gallons of corn syrup in their cabinets and drink it straight up. It’s crazy.

No thanks! I’ll pass!

After combining a few different recipes, this is what I came up with. The fluffy air-popped popcorn (no nasty chemicals here!) and peanuts are covered with a sweet caramel sauce and baked until crispy.

Betsy Crocker: Caramel Popcorn

Be careful though, this stuff is completely addicting and around it, I can’t be trusted. I had to divide and bag this up quick; it was for everyones safety and well-being. Trust me.

Betsy Crocker: Caramel Popcorn

Ingredients
1 gallon (about 2 bags if your using the boxed stuff) of popcorn
1 cup peanuts
1 cup light brown sugar
1/2 cup unsalted butter
1/2 cup water
1 tsp vanilla extract
1 tsp salt
1/2 tsp baking soda

Directions
Preheat to 250 F

1. Pop popcorn and separate from un-popped kernels.
2. Combine popcorn and peanuts in the largest bowl you can find.
3. In a saucepan combine brown sugar, butter, water, and salt and boil for 5 minutes (or until it starts to thicken).
4.  Remove from heat and quickly add in vanilla and baking soda.
5. Pour over popcorn and peanuts. Toss until eveyrything is well coated.
6. Line a baking sheet with parchment paper and spread popcorn out in an even layer.
7. Bake 45-50 minutes, stirring popcorn a few times in between.

 


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