Recipe Talk

MICROWAVE CARMEL CORN

3 1/2 qts. popped corn
1 c. brown sugar
1 cube butter
1/4 c. light Karo syrup
1/2 tsp. salt

Blend last 4 ingredients on high 1/2 minute, stir, bring to full boil 2 minutes, stir in 1/2 teaspoon baking soda until well dissolved (carmel color).
Put popcorn in large grocery bag (nuts if desired), pour syrup over popcorn in bag, roll up bag, shake, microwave 1 1/2 minutes. Shake, microwave 1 1/2 minutes, shake, place in bowl, cool. Enjoy!

Caramel Corn - Caramel Popcorn Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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A family favorite caramel popcorn recipe from JBROKENS.
INGREDIENTS:

1 lb. brown sugar
1 cube butter or margarine
1 cup corn syrup
1 can sweetened condensed milk
PREPARATION:

Bring to brown sugar, butter, and syrup to a boil; add 1 can sweetened condensed milk. I continue to cook for another couple of minutes, stirring constantly because it will burn easily. Pour over popcorn.

Found this on the web.
It was posted by "rosieclown" on another home site.

Caramel Popcorn Kit in a Jar

1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar

Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Caramel Popcorn
Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.

Caramel Popcorn

Ingredients:

8 cups popped popcorn
1/3 to 3/4 cup packed brown sugar
1/3 cup margarine or butter
3 tbsp. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla
1 can spanish peanuts-optional

Directions:
Preheat oven to 300degreesF. Remove all unpopped kernals from popped corn. Place popcorn in greased 17x12x2-inch baking pan. Keep popcorn warm in oven while making carmel mixture.

Butter the sides of a heavy 1-1/2 quart saucepan. In Saucepan combine brown sugar, margarine or butter, and corn syrup. Cook and stir over medium heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 255degreesF (hard-ball stage), approximately 4 minutes. Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat. Bake in a 300degreesF oven for 15 minutes; stir. Bake 5 minutes more. Transfer popcorn mixture to large pieces of foil; cool completly. Break into clusters. Store tightly covered.
from Kathleen Morrison :