ykia said:
BTW Vel, if I wanted to make Caramel Popcorn, what's the ratio of sugar & water and other stuff to use so that I don't make the popcorn too soggy? And what nuts do you think will be a good addition into the mix?
Mine ends up too soggy, but I can't get the sugar to melt properly without the extra water boiling away.
How do you make yours? Tell me your technique and recipe and let me do a diagnosis.
Try this recipe:
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup corn syrup
1/2 teaspoon baking soda
1 tablespoon vanilla
8 cups popped popcorn (1/3 cup unpopped)
1/4 cup nuts
Preheat oven to 275F; have ready a jelly roll/spring roll pan.
Place popped corn and nuts in a very large bowl.
In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
Remove from heat.
Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
Add baking soda and vanilla to sugar mixture and combine well.
Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
Let cool before eating.