I love caramel popcorn. Rather, I should say I love eating caramel popcorn - making it, not so much. Boiling the sugar with the candy thermometer, and then having to bake and stir and bake and stir . . . such a pain. This recipe for microwave caramel popcorn lets you skip all the fuss and go straight to the fun part (which also makes it a very dangerous recipe - dieters beware!).
Microwave Caramel Popcorn
20 cups popped corn (about 1 1/4 cups unpopped kernals)
1 c. brown sugar
1/2 c. butter
1/4 c. corn syrup
1/2 t. baking soda
1 t. vanilla
Put brown sugar, butter and corn syrup in a glass bowl and microwave 3 minutes on high. Meanwhile, put half of the popcorn in a clean paper grocery bag or large microwave safe bowl with lid. Keep the other half of the popcorn in a bowl ready to pour. Remove syrup from the microwave and stir in baking soda and vanilla well - it may separate but that's okay. Pour half the syrup over the popcorn in the bag or large bowl, add the rest of the popcorn and pour the remainder of the syrup over it. Close the bag (or put lid on the bowl) and give it a good shake - at least 80 times. Open bag or bowl back up and cook in microwave for 1 minute on high. Take out and shake 40 times. Put back in microwave for 30 seconds on high. Take out and shake a bit, then pout out onto clean counter. In less than one minute you'll have dry popcorn.
Approximate cost for supplies*: $3 per batch
*Please remember that these are just approximations. CopyCrafts makes no guarantee of their accuracy.
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