Sunday, February 19, 2012

Caramel Popcorn

You have to try this recipe!  It is the best caramel popcorn in the whole wide world… borderline addictive.  I can’t stay away from it if it’s in the same house… let alone the same room as me.

I got the recipe from my friend, Lara.  She made it once when we went over to play games.  I’m so glad she was willing to share the recipe.  It saved me from searching high and low for possibly ever trying to find a recipe that even comes close. 

It’s gooey and sticky… just the way I LOVE it!  It would make perfect popcorn balls.

Caramel Popcorn

Caramel Popcorn

2 large mixing bowls full of popcorn (remove kernels)

2 c. brown sugar

1/2 c. (1 stick) butter

1 c. light corn syrup

1 can sweetened condensed milk (15 oz)

1 tsp. vanilla

Bring brown sugar, butter, and corn syrup to a boil in saucepan, stirring constantly.  Add condensed milk… keep stirring and boil for 2 minutes.  Remove from heat and stir in vanilla.  Pour over popcorn, stir and ENJOY!  (or quickly form into balls if desired)

Seriously, it’s addicting.  Be careful!  ;)



Emily Buck said...

YUM!!! I will be trying this! I love me some caramel popcorn!!

Georgia @ The Comfort of Cooking said...

I love caramel popcorn but my first attempt was a total disaster. Time to get back on the horse and try again. Yours looks great, Brooke! Thanks for sharing. You have a very nice blog and I'm so glad to have found you!

Mark said...

The ultimate snack is popcorn. Taking a trip back to history, specifically, popcorn history, did you know that thousands of years ago, the Native Americans discovered that unpopped popcorn could be heated and turned into a satisfying, delicious snack? Some of these tribes believed that the popping noise that went out of the kernel were that of an angry god. This is one food that started in America. Popcorn consumption increased during Great Depression and World War II. It was widely available, inexpensive and tasted good. Soon, locations in the Midwestern United States planted the maize used specifically for popcorn, finding that this crop was more stable than maize planted for fresh corn. Today, popcorn is known as the official state snack of Illinois.

Mr Popcorn! said...

Ok here is my "secret" to great popcorn:

Flavor it with butter BUT clarify the butter! This makes it so the popcorn has the great butter taste BUT doesn't get soggy or loose its crispness!

Here is how to clarify buter:
1) Melt two sticks butter in a clear microwave proof bowl or measuring cup.

2) Skim off the froth on the top.

3) The next section, the clearer section is what you want to keep for flavoring the popcorn. Carefully pour that off and set aside.

3) discard the cloudy rest of the butter.

Now use the clarified butter you set aside on the popcorn! It will have the great butter taste without making the popcorn soggy!

Cool trick huh?