Thursday, July 17, 2008

Caramel Popcorn

I was always in charge of making the caramel popcorn for our Friday movie nights growing up. My mom threw away the recipe book that I used for this, so I go by memory now and this is what I think it is. I'm going to try it again soon with a different cream of tartar amount and see if it changes anything.

1/2 c. butter/marg
1 c. brown sugar
1 c. karo syrup
1/2 t. salt
1/4-1/2 t. cream of tartar
1 t. vanilla

Mix butter, sugar, and syrup in a pan and bring to a rolling boil. Add salt, cream of tartar, and vanilla and stir. Pour over cooked popcorn and mix thoroughly (so most of it won't go to the bottom of the bowl). Keep a wet rag handy for kids!

I've seen recipes where they bake the popcorn to make it crispy, but I personally like this gooey version. You can bake this recipe too I'm sure...whatever you prefer.

5 comments:

Danielle and Derek said...

This looks dangerously delicious. I've been looking for a good chewy caramel popcorn recipe. About how much popcorn do you use?

April said...

I had the same question as Danielle. I was just thinking about making this the other day...sounds yummy!

Tyler and Beth said...

Glad I finally tapped into your recipe blog. Everything looks great and I am always looking for new recipes. Yum.

Chad and Amy said...

Sorry all. I use about 1-1 1/2 c. of kernels (pre-cooked) and I think that equals about 5 qts of popcorn afterwards??? Use more if you want less gooey and less if you want more gooey. Hope that answers the question.

Sophie said...

I think it's so neat that you made your own caramel corn!

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blog.keyingredient.com/