Saturday, July 18, 2009

Baked Caramel Corn





2 cups light brown sugar
1/2 cup light corn syrup
2 sticks of butter
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6 quarts of popped popcorn

Combine sugar ,syrup, butter, tartar and salt in large saucepan.
Heat to boiling, stirring constantly for 5 minutes
Remove from heat. Stir in soda quickly.
Pour over popcorn in large roasting pan spread out in a thin layer evenly
Stir gently coating all kernels
Bake in preheated oven 200* for 1 hour
Stir 2 or 3 times during baking
Turn out at once on to parchment paper to break apart and cool. Store in tightly covered container.

Another favorite of ours for Popcorn marshmallow balls:

1 tablespoon vegetable oil
1/2 cup unpopped popcorn
6 tablespoons butter
5 cups miniature marshmallows

Grease a 9x13 inch baking dish. Set aside.
Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
Form popcorn into 8 balls.
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