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Saturday, July 11, 2009

Matt' caramel popcorn

10-12 quarts popped popcorn (no butter or salt added)
1 pound brown sugar
1/2 c. light Karo syrup
1/2 pound butter
1/4 tsp. cream of tartar
1 tsp. baking soda
a few dashes of salt

Put the popcorn in a big buttered oven proof pot and keep warm at 250*. In a pot on the stove combine sugar, syrup, butter, cream of tartar and salt. Bring to boil over medium-high heat stirring constantly til 260* is reached on a candy thermometer (about 5 minutes). Remove from heat and stir in baking soda quickly and thoroughly. Pour syrup over hot popcorn stirring to coat. Bake at 200* for 1-2 hours, stirring every 20 minutes. Test occasionally for doneness. The popcorn should be crunchy, not chewy. Turn popcorn out onto waxed paper to cool. Store in airtight containers.

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