What’s up: Homemade almond marshmallows, English Toffee & How to wrap up your homemade gifts
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| Delicious crunchy caramel popcorn |
The days to Christmas are flying by so fast it’s getting hard to keep track! So many celebrations and so many holiday desserts to enjoy! Caramel popcorn is next up on my Christmas Goodie Countdown. It’s super inexpensive and delicious—who doesn’t love that sweet, caramel taste? Beautifully packaged Caramel Popcorn can make a great hostess gift or just a tasty snack for yourself right off the pan.
Most caramel popcorn recipes are very similar with a coating of butter, brown sugar, corn syrup and a dash of baking soda. If you’ve got someone who prefers salty snacks, substitute the caramel for parmesan cheese, nutritional yeast or buffalo sauce.
Makes: about 24 cups of popcorn
Oven: 250F
Rating: 5/5
Ingredients
5 quarts (about 24 cups) of popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup (light or dark)
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
Instructions In a saucepan, melt the butter and slowly stir in the sugar, corn syrup and salt. Keep the heat on about medium high, bringing to a boil and stirring continuously. Now, let the mixture sit for about 3 – 4 minutes, boil, but don’t stir the mixture.
Next, pour the popped popcorn into a large bowl and carefully drizzle the caramel mixture over the popcorn. Work quickly, spreading the caramel and tossing the coated popcorn because this stuff dries fast. You can also grease up a spatula to help you out.
Once the popcorn is evenly coated, spread it out onto a baking sheet lined with parchment paper and bake for about an hour at 250F. Be sure to stir the popcorn every 15 minutes or so otherwise it will all clump up.
After an hour, remove the pan from the oven, cool and enjoy!
Presentation: My favourite way to display popcorn is either in a simple jar or a cellophane bag.
Enjoy!
Notes
Christmas Goodie Countdown Menu
5. Cream Puffs
7. Surprise!
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| Fresh, homemade caramel popcorn |
Most caramel popcorn recipes are very similar with a coating of butter, brown sugar, corn syrup and a dash of baking soda. If you’ve got someone who prefers salty snacks, substitute the caramel for parmesan cheese, nutritional yeast or buffalo sauce.
Caramel Popcorn
Makes: about 24 cups of popcorn
Oven: 250F
Rating: 5/5
Ingredients
5 quarts (about 24 cups) of popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup (light or dark)
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
Instructions In a saucepan, melt the butter and slowly stir in the sugar, corn syrup and salt. Keep the heat on about medium high, bringing to a boil and stirring continuously. Now, let the mixture sit for about 3 – 4 minutes, boil, but don’t stir the mixture.
Next, pour the popped popcorn into a large bowl and carefully drizzle the caramel mixture over the popcorn. Work quickly, spreading the caramel and tossing the coated popcorn because this stuff dries fast. You can also grease up a spatula to help you out.
Once the popcorn is evenly coated, spread it out onto a baking sheet lined with parchment paper and bake for about an hour at 250F. Be sure to stir the popcorn every 15 minutes or so otherwise it will all clump up.
After an hour, remove the pan from the oven, cool and enjoy!
Presentation: My favourite way to display popcorn is either in a simple jar or a cellophane bag.
Enjoy!
Notes
- Greasing your pan, bowls and spatula help to make things less sticky when working with the caramel sauce.
- Grease your measuring cup for the corn syrup. This will help it slide out in a breeze.
- Stir, stir, stir! Remember to stir your popcorn every once in a while to make sure you don’t end up with a giant clump of caramel popcorn.
- Make sure you know how much popcorn your popper can handle at once. I put in a few too many cups and stalled my poor machine.
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| Sticky, caramel-crusted pot |
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