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    caramel corn


    Source of Recipe


    Shandon Shares cookbook

    List of Ingredients




    10 cups (100g) air-popped popcorn*
    1 cup (200g) packed light brown sugar
    1/4 cup (80g) light corn syrup
    1/2 cup (115g) unsalted butter
    1/8 teaspoon cream of tartar*
    1/2 teaspoon salt
    1/2 teaspoon baking soda

    Recipe



    Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets. Set aside.
    Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes. Remove from the heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until all the kernels are coated.
    Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pan and break apart large clusters if desired. Cover the popcorn tightly once cooled.

 

 

 

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