Sunday, November 14, 2010
My future sister-in-law's birthday is this week so I sent her a birthday gift in the mail. Rather than use lots of packing peanuts, I decided to make a bunch of caramel popcorn in sandwich bags as filler. So it is greener since I avoided buying and using more plastic and it just happens to be quite yummy!
From the Better Homes and Gardens cookbook:
7-8 cups popped popcorn
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1. Remove all unpopped kernels from popped popcorn. Put popcorn into 17x12x12 inch baking or roasting pan. Keep popcorn warm in a 300F oven while making caramel mixture.
2. For caramel mixture, in a medium saucepan combined brown sugar, butter and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel micture over popcorn; stir gently to coat. Bake in a 300F oven for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on a large piece of buttered foil to cool. Store tightly covered for 1 week.