Saturday, July 24, 2010
Homemade Caramel Corn
10 cups popped corn (2/3cup give or take unpopped)
1 1/2 cups sugar
1. Get your sugar is a sauce pan on medium high heat and DO NOT STIR IT! You can move the pot around a little but for the most part just leave it alone and watch it carefully.
2. Get your popcorn popping while keeping an eye on your caramel.
3. Get a piece of parchment paper on your counter to set the finish product out for cooling. Also see if you can get as many of the unpopped kernels out of the popcorn as possible so you don't break a tooth later!
4. Keep watching that caramel, as soon as it is all melted, and not a moment too soon (you don't want it burning on you!) pour it carefully over the popped popcorn coating as evenly as you can. Then put it on the parchment paper to cool off.
** The whole process takes less than ten minutes, I promise!