Carmel Popcorn
- Number of Servings: 32
Ingredients
Veg. Oil, popcorn, salted peanuts, baking soda, cayenne pepper, sugar, butter, sea salt.
Makes 32 half cup servings.
Lightly coat two lrg heatproof rubber spatulas, a very lrg mixing bowl and 2 lrg baking sheets w/nonstick cooking spray or a thin slick of oil.
Pop corn. Put into prepared bowls, removed unpoped kernals, mix in peanuts, if using,
In small bowl, whisk together baking soda & cayenne pepper.
In med. saucepan, combine sugar, buter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a lght golden yellow carame. 10-14 minutes. Remove from heat and carefully whisk in the baking soda mixture (mixture will bubble up!).
Immediately pour the caramel mixture over the popcorn and don't fuss if it doesn't all come out of the pot---you'll have plenty. Working quickly and carefully, (hot sugar stick to skin!) use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the corn is well coated.
Sprea the popcorn onto the baking sheets and quickly seperate them into small pices while still warm. Cool to room temp., aboutt 15 min. Once cool, store in an airtight container for up to 2 weeks .
Originally published on Smittenkitchen.com
Number of Servings: 32
Recipe submitted by SparkPeople user JESSE1955.
Lightly coat two lrg heatproof rubber spatulas, a very lrg mixing bowl and 2 lrg baking sheets w/nonstick cooking spray or a thin slick of oil.
Pop corn. Put into prepared bowls, removed unpoped kernals, mix in peanuts, if using,
In small bowl, whisk together baking soda & cayenne pepper.
In med. saucepan, combine sugar, buter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a lght golden yellow carame. 10-14 minutes. Remove from heat and carefully whisk in the baking soda mixture (mixture will bubble up!).
Immediately pour the caramel mixture over the popcorn and don't fuss if it doesn't all come out of the pot---you'll have plenty. Working quickly and carefully, (hot sugar stick to skin!) use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the corn is well coated.
Sprea the popcorn onto the baking sheets and quickly seperate them into small pices while still warm. Cool to room temp., aboutt 15 min. Once cool, store in an airtight container for up to 2 weeks .
Originally published on Smittenkitchen.com
Number of Servings: 32
Recipe submitted by SparkPeople user JESSE1955.
Nutritional Info Amount Per Serving
- Calories: 164.4
- Total Fat: 13.3 g
- Cholesterol: 1.0 mg
- Sodium: 327.6 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.4 g
- Protein: 5.9 g
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