Caramel Popcorn Take Me Out to the Ballgame
Take Me Out to the Ballgame
Caramel Popcorn
By Carol Hurst Olde Town Spice Shoppe What would Halloween be without this sticky, tasty treat.
The Olde Town Spice Shoppe
Ingredients • 4 qts of popped popcorn (you can use plain microwave popcorn= 1.3 bags) • 1 cup of shelled peanuts (preferably redskins, with the red outer skin on them) • ½ stick of butter (can be salted or unsalted), melted • 1 cup of lightly packed light brown sugar • ½ cup of light corn syrup • 2 tbl molasses • ¼ tsp salt (I use fine ground sea salt) • baking spray
Mix the popped corn and peanuts in a large bowl. Take all of the remaining ingredients and place them in a saucepan on medium heat. Heat/stir for approximately 3-5 minutes, until it’s boiling and frothy, and a cooking thermometer (I use a digital stick thermometer) comes to 250 degrees. Pour a thin stream of the caramel syrup over the bowl of popcorn and nuts while stirring the popcorn with a silicon spatula or buttered spoon until all incorporated. Be careful, it will be hot and sticky.
Directions Preheat oven to 250 degrees and spray two baking sheets with baking spray (or line with parchment). Set aside.
Remove the pans from the oven and let cool. Serve.
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Pour the covered popcorn/peanuts on to two baking sheets and bake for 20-25 minutes, turning with the spatula several times while baking- this ensures that the caramel melts in to the popcorn crevices. While I find it doubtful that you will have any left over, if you do…you will want to store it in an airtight container. Enjoy!!
For other great recipes go to: oldtownspices.com
Caramel Popcorn
By Carol Hurst Olde Town Spice Shoppe What would Halloween be without this sticky, tasty treat.
The Olde Town Spice Shoppe
Ingredients • 4 qts of popped popcorn (you can use plain microwave popcorn= 1.3 bags) • 1 cup of shelled peanuts (preferably redskins, with the red outer skin on them) • ½ stick of butter (can be salted or unsalted), melted • 1 cup of lightly packed light brown sugar • ½ cup of light corn syrup • 2 tbl molasses • ¼ tsp salt (I use fine ground sea salt) • baking spray
Mix the popped corn and peanuts in a large bowl. Take all of the remaining ingredients and place them in a saucepan on medium heat. Heat/stir for approximately 3-5 minutes, until it’s boiling and frothy, and a cooking thermometer (I use a digital stick thermometer) comes to 250 degrees. Pour a thin stream of the caramel syrup over the bowl of popcorn and nuts while stirring the popcorn with a silicon spatula or buttered spoon until all incorporated. Be careful, it will be hot and sticky.
Directions Preheat oven to 250 degrees and spray two baking sheets with baking spray (or line with parchment). Set aside.
Remove the pans from the oven and let cool. Serve.
Email: [email protected]
Pour the covered popcorn/peanuts on to two baking sheets and bake for 20-25 minutes, turning with the spatula several times while baking- this ensures that the caramel melts in to the popcorn crevices. While I find it doubtful that you will have any left over, if you do…you will want to store it in an airtight container. Enjoy!!
For other great recipes go to: oldtownspices.com
