Wednesday, November 21, 2012

Crunchy Caramel Corn

The kids and I just finished making food for Thanksgiving tomorrow that we'll be taking to my mom & dad's tomorrow. Sabrina, who is picky and doesn't often like to try new desserts, has been begging me to make crunchy caramel corn. I looked up a recipe and found this one from Martha Stewart and we LOVE it. It is crunchy and sweet and not overly covered with caramel. Sabrina even loves it. Another approved dessert to add to her short list, even if it is a bit strange for Thanksgiving.

Crunchy Caramel Corn

4 tablespoons butter, plus more for baking sheet
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
Coarse salt
Preheat oven to 300°. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

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