Three variations of an old favorite, Caramel Popcorn! The first version is truly old-fashioned and rich. The second variation is a bit lighter and the third a healthful variation.
1 pound brown sugar
1 stick butter
1 stick margarine
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
3 quarts popped corn
1 cup peanuts
Cook brown sugar, butter, margarine, syrup, and salt over medium high heat for 5 minutes after boiling.
Remove from heat and add 1-teaspoon baking soda.
Have 3-quarts popcorn and peanuts in a large baking dish ready.
Pour sugar mixture over popcorn and mix thoroughly.
Bake in a 250-degree oven for 45 minutes, turning popcorn every 15 minutes.
Recipe makes 16 cups.
Variation I: Microwave Caramel Popcorn
1/2 cup butter
1/4 cup white Karo syrup
1 cup brown sugar
1/2 teaspoon salt
6 quarts popcorn, popped
1/2 teaspoon baking soda
Mix Karo syrup, brown sugar, and salt in glass microwaveable dish. Cook on high power in microwave for 2 minutes on high. Stir and cook 4 minutes. Take out of oven and stir in baking soda.
Pour over 6 quarts of popcorn. Mix well. Put in large paper grocery bag. Fold top of bag down several times. Cook in microwave for 1-1/2 minutes on high. Shake bag. Repeat.
Cook for 30 more seconds. Pour onto cookie sheet to cool.
Variation II: Lighter Caramel Popcorn
6 cups popcorn, popped
2 tablespoons butter
2 tablespoons honey
Spread popcorn evenly in large, shallow baking pan.
In small saucepan, melt butter and blend in honey. Pour over popcorn, stirring to coat all pieces. Bake at 325-degrees for eight to ten minutes, stirring often.
Cool slightly in pan before removing. Store in airtight container. Recipe 6 servings of caramel popcorn; serving size is 1 cup.
Did you know?
National Caramel Popcorn Day is April 6!
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