Caramel Popcorn Homemade Good Recipe

How to make it

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• Preheat Oven to 300.
• On a baking sheet with sides, spread out cooked popcorn and set a side.
• In a medium-sized heavy saucepan, combine sugar, corn syrup, butter and salt.
• Bring to a boil over medium-low heat,stirring occasionally to dissolve the sugar.
• Cook until the mixture reaches 250 on a candy thermometer and is at the hard-ball stage or for me it just looks really remelted, about 3 miuntes. I never use a thermometer for this.
• Remove the pan from the heat and stir in baking soda. It foams.
• Immediately pour the mixture over the popcorn (and nuts), stirring the mess until most of the kernels are coated.
• Bake the popcorn mix for 15 minutes. Stir, coating any kernels that were not coated at the beginning, and bake for 5 more minutes.
• Remove from the oven and let cool for 2 minutes. With a wooden spoon or spatula, stir the popcorn as it contines to cool, coating it evenly and breaking up any large clumps.
• Popcorn can be stored in an air tight container in a cool place for up to 1 week. Now why would it even last that long before it was eaten?
• Ok, I have used one of my big plastic bowls to stir the popcorn and melted ingredients and then scraped onto the backing sheet. I think I sprayed the bowl with canola oil lightly?
• Anyway, this tastes so good and I really love the spanish peanuts.
• It really is easy. Pop the corn, melt the stuff, pour, mix, stir, bake, eat. Enjoy JJ