20ml butter 375ml brown sugar 90ml cold water Melt butter and add sugar and water. Stir over moderate heat until the sugar has dissolved then bring to a boil.Cover and cook for 3minutes until steam has washed the sugar crystals down the sides. Boil until soft stage about 25 to 30 minutes, Remove from heat and pour over popcorn and stir gently to coat.
Thanks for everyone who has responded. The recipe that I use is as follows: * 5 quarts popped popcorn * 2 C. brown sugar * 1 C. butter * 1/2 C. corn syrup * 1 tsp salt * 1/2 tsp baking soda Bake in the oven at 250 degrees F. for 15 minutes, stir and repeat the baking 3 or 4 times. It starts to get powdery after the 2nd and third baking cycle. Thanks again for everyone's assistance. Bob
I've never had this problem, so I too would like to see your recipe first. Mine doesn't get hard until it cools, then I break it up. Let's see your recipe Bob.
What recipe are you using? Instead of baking, try this microwave recipe:
4 quarts popped popcorn 1 cup brown sugar 1/2 cup margarine 1/4 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda
Place the popped popcorn into a large brown paper bag. Set aside. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container. Good luck and let us know how you like :-)
Request: Baked Caramel Popcorn (08/25/2009)
Pop both bags of microwave popcorn, and empty them into a large roasting pan, or two 9x13 inch pans. Remove as many unpopped kernels as you can.
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Request: Baked Caramel Popcorn
Archived on 09/18/2009
Several times, I have made great caramel popcorn using this recipe:
5 quarts popped popcorn
2 C. brown sugar
1 C. butter
1/2 C. corn syrup
1 tsp salt
1/2 tsp baking soda
But the last two times the caramel turned into a powdery sugar after baking. Does anyone know what I did or what I can do to rectify the problem?
Thank you.
Pop both bags of microwave popcorn, and empty them into a large roasting pan, or two 9x13 inch pans. Remove as many unpopped kernels as you can. Turn the oven to 250 degrees F, and place the popcorn in the oven to keep warm.
Place the butter and sugar in a medium saucepan over medium heat. Stir until the sugar melts, and continue to cook, stirring, until the butter is melted and the candy begins to boil.
Take the popcorn out of the oven and carefully pour the caramel over the popcorn, stirring it so that the pieces are evenly coated.
Return the popcorn to the oven and bake at 350 degrees F for about 8 minutes, stir 2 or 3 times. It is done when the caramel mixture darkens and bubbles all over the pan.
Remove the popcorn from the oven and allow it cool completely at room temperature before breaking it into pieces by hand. It will be crispy when cool. Store caramel popcorn in an airtight container or bag in a cool, dry place.
