Tuesday, October 25, 2011

Caramel Popcorn

…with sprinkles
           
     Ahh, what a great Fall treat! On Saturday morning, I made caramel popcorn to munch on during the BYU game. I took photos with and without sprinkles J.  Thanks to my lucky popcorn, we won the game! (Well maybe that’s not why we won, but that’s why I ate too much popcorn.)
     Another Canadian recipe here, so you know it’s good! My friend Christine always has the best version of every recipe. (Click here to see her Rolo Cookies.)
      Anyway, some caramel popcorns evoke burnt sugar, but this one tastes like butter + brown sugar—yum! You’ll be licking your fingers…

Ingredients:
¾ c. popcorn kernels  
1 c. brown sugar
½ c. margarine
¼ c. light corn syrup
½ tsp. salt
½ tsp. baking soda
1/8 tsp. cream of tartar

Directions:

1. Pop the popcorn kernels using an air popper. My air popper allows you to pop only ½ cup kernels, so I have to do two batches.

2. Try to remove all unpopped kernels so people don’t hurt their teeth. I do this by shaking the bowl, to encourage heavy kernels to sink to the bottom. Then I transfer the popped popcorn handful by handful to a different bowl, leaving unpopped kernels behind.

3. On the stove, put a medium saucepan over medium heat. Add the brown sugar, margarine, and corn syrup, and let it melt. Stir frequently so it mixes and doesn’t burn.
Fire burn, and cauldron bubble.

4. When it starts to bubble, let it boil three to four minutes stirring occasionally. (If you don’t stir at all, it may burn. If you stir too much, it doesn’t heat up enough to achieve the correct consistency.)

5. Take pan off the heat and mix in salt, baking soda, and cream of tartar. The baking soda and cream of tartar are very important. After they are both added, tiny bubbles make the sauce suddenly turn a lighter color.

6. Carefully pour the caramel sauce over the popcorn, stirring popcorn with a big spoon so it doesn’t get too clumpy. Don’t touch the caramel sauce—it is very hot! If you’re making popcorn balls, be careful!

7. After the caramel cools, you may want to break up the popcorn with your hands.




*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
¾ c. popcorn kernels
480
0
24
16
0
¼ c. light corn syrup
260
2
0
0
0
1 c. light brown sugar
720
0
0
0
0
½ c. margarine
560
40
0
0
0
½ tsp. salt
0
50
0
0
0
½ tsp. baking soda
0
24
0
0
0
Total (18 cups)
2020 kcal
116 %
24 g
16 g
0 %
1 cup serving
112 kcal
6.5 %
1.5 g
1 g
0 %


*Calculated from food packaging:
 I used “Act II” brand popcorn kernels, “Great Value” (Walmart) brand light corn syrup, “Domino’s” brand light brown sugar, “Blue Bonnet” brand margarine, “Morton’s” brand salt and “Arm and Hammer” brand baking soda.

This post is linked to:
Show Me What You Got
The Kurtz Corner Link Party
Crazy Sweet Tuesday
Look What I Made Link Party
Penny Pinching Party
Tasty Tuesday Party

3 comments:

  1. I just made this recipe and took it to a block party. It was a big hit :)

    ReplyDelete
  2. Hi! Came over from Look What I Made with Kara... Wanted to invite you to link up this recipe on my Tasty Tuesday party... the link closes tonight, but you can always come over next week if you miss it. Hope to see you there!
    http://nap-timecreations.blogspot.com/2011/10/pumpkin-crunch-cake-and-tasty-tuesday.html

    ReplyDelete
  3. This looks delicious!!

    -From Laura Berney

    ReplyDelete