Anyway, have you seen Our Best Bites? One of the authors is my best friend's neighbor and she introduced me to this blog last year. It is published by two real moms that give you some great tutorials for the kitchen. (Tutorials like how to peel garlic, cut a watermelon or mango, or even grill a pizza!)
It's September, so I'm feeling all fall-ish and I love caramel corn and it just seems like a fall recipe to me. (Although I ate it all summer long, so I really have no excuse. It's just. that. good.)
Anyway, here is the recipe, courtesy of Our Best Bites. They make their recipes so easy to follow (these are their instructions, so see below for how easy their stuff is)! Really, you must check them out!
P.S. The recipe is easily halved if it's just two or three of you eating, although I would always err on the side of having leftovers. You usually won't.
Caramel Corn
2 bags microwave popcorn (if possiple, use natural flavor, not buttered)
1 C brown sugar
1/4 C white Karo syrup
1/2 t salt (if you are using salted popcorn then omit salt here)
1 cube real butter
1/2 t baking soda
1 t vanilla
Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. I cut up the butter into chunks so it melts better. No need to stir, just toss everything in there.
Are you ready for the directions? I'm warning you, it's complicated. You might want to take notes. Here we go. Microwave on high for 2 minutes. Take it out and stir it together. Microwave for 2 more minutes.
Told you it was complicated.
While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you'll need. Just trust me. Also, try to get any un-popped kernels out so you don't break a tooth and try to sue me.
When the caramel beeps the second time, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam.
At this point you'll probably want to stick your finger in there and lick it. Don't do it. You are mesmerized by the caramely goodness and are forgetting how hot boiling sugar is. Especially on your tongue. It's hot. Really hot. Don't ask me how I know.
Stir it well and then pour it over the popcorn. Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it.
For crunchy caramel corn: spread out on a cookie sheet (you'll probably need 2) and bake at 200 degrees for one hour, stirring every 15 minutes. The other day I made it this way and then drizzled it with chocolate when it was done. Ummm....good.
2 bags microwave popcorn (if possiple, use natural flavor, not buttered)
1 C brown sugar
1/4 C white Karo syrup
1/2 t salt (if you are using salted popcorn then omit salt here)
1 cube real butter
1/2 t baking soda
1 t vanilla
Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. I cut up the butter into chunks so it melts better. No need to stir, just toss everything in there.
Are you ready for the directions? I'm warning you, it's complicated. You might want to take notes. Here we go. Microwave on high for 2 minutes. Take it out and stir it together. Microwave for 2 more minutes.
Told you it was complicated.
While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you'll need. Just trust me. Also, try to get any un-popped kernels out so you don't break a tooth and try to sue me.
When the caramel beeps the second time, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam.
At this point you'll probably want to stick your finger in there and lick it. Don't do it. You are mesmerized by the caramely goodness and are forgetting how hot boiling sugar is. Especially on your tongue. It's hot. Really hot. Don't ask me how I know.
Stir it well and then pour it over the popcorn. Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it.
For crunchy caramel corn: spread out on a cookie sheet (you'll probably need 2) and bake at 200 degrees for one hour, stirring every 15 minutes. The other day I made it this way and then drizzled it with chocolate when it was done. Ummm....good.
