Saturday, February 1, 2014

Caramel Popcorn (without HFCS)

This is a yummy treat that works well as a pack-n-go.
It has a rich flavor but a light and crisp texture.
And- it's hard to stop eating :)
Caramel Popcorn
4 quarts popped corn
1 cup butter
2 cups brown sugar
1/3 cup honey
1/2 t vanilla
dash of salt
1/2 t baking soda
Heat oven to 250.
Place popcorn on buttered pan (with sides).
Melt butter in pot, medium heat, and add sugar, honey, vanilla, and salt.
Whisk and heat to boiling. (250 degrees)
(When the sugar syrup is close, stick your pan of popcorn in the oven to warm it so the sugar won't cool too quickly when you pour it over it.)
Remove sugar syrup from heat and whisk in the baking soda.
Pour over popcorn and gently stir until corn is well coated.
Bake for 25 minutes, stirring 2 or 3 times to coat well.
Cool and store in air tight containers.
Psa 65:13  The pastures are clothed with flocks; the valleys also are covered over with corn; they shout for joy, they also sing.

No comments: