Food recipes
State Fair Blue Ribbon Caramel Corn
State Fair Blue Ribbon Caramel Corn Ingredients: snacks, popcorn, air-popped (unsalted) nuts, pecans sugars, brown syrups, corn, light butter, without salt salt, table vanilla extract leavening agents, baking soda Dir...
State Fair Blue Ribbon Caramel Corn
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, pecans
sugars, brown
syrups, corn, light
butter, without salt
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Pop the corn, pick out the old maids, and keep warm with nuts in a roasting pan in the oven @275*.
Butter two sheet pans.
Stir the sugar, butter, corn syrup and salt together in a 4 - 5 cup heavy bottomed pan over low heat until the sugar melts.
Increase heat to medium and constantly stir until the mix reaches a rolling boil.
Boil 4 minutes and remove from heat.
Add in the baking soda and vanilla and stir to make sure the soda is thoroughly incorporated.
Pour caramel over the warm popcorn and stir gently (so you don't break the popcorn) until it is completely covered in caramel.
Divide between the two sheet pans and bake for 40 minutes, stirring every 15 minutes.
Don't skip the stirring.
Cool on waxed paper to room temperature.
Store in two zip lock gallon baggies.
Hope you love this!
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, pecans
sugars, brown
syrups, corn, light
butter, without salt
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Pop the corn, pick out the old maids, and keep warm with nuts in a roasting pan in the oven @275*.
Butter two sheet pans.
Stir the sugar, butter, corn syrup and salt together in a 4 - 5 cup heavy bottomed pan over low heat until the sugar melts.
Increase heat to medium and constantly stir until the mix reaches a rolling boil.
Boil 4 minutes and remove from heat.
Add in the baking soda and vanilla and stir to make sure the soda is thoroughly incorporated.
Pour caramel over the warm popcorn and stir gently (so you don't break the popcorn) until it is completely covered in caramel.
Divide between the two sheet pans and bake for 40 minutes, stirring every 15 minutes.
Don't skip the stirring.
Cool on waxed paper to room temperature.
Store in two zip lock gallon baggies.
Hope you love this!