Food recipes
Caramel Popcorn (Reduced Fat Version)
Caramel Popcorn (Reduced Fat Version) Ingredients: sugars, brown syrups, corn, light butter, without salt vanilla extract leavening agents, baking soda salt, table snacks, popcorn, air-popped (unsalted) Directions: Pr...
Caramel Popcorn (Reduced Fat Version)
Ingredients:
sugars, brown
syrups, corn, light
butter, without salt
vanilla extract
leavening agents, baking soda
salt, table
snacks, popcorn, air-popped (unsalted)
Directions:
Preheat oven to 250 degrees Fahrenheit.
Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
Combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat.
Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up.
With a pastry brush, dipped it in cool water, brush down the sides of the pan.
Be careful; the mixture will burn you if it boils over.
Remove from heat; stir in vanilla, baking soda, and salt.
Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps.
Cool 15 minutes.
Serve at room temperature.
Let the popcorn cool completely before storing.
Store in an airtight container for up to 1 week.
Ingredients:
sugars, brown
syrups, corn, light
butter, without salt
vanilla extract
leavening agents, baking soda
salt, table
snacks, popcorn, air-popped (unsalted)
Directions:
Preheat oven to 250 degrees Fahrenheit.
Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
Combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat.
Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up.
With a pastry brush, dipped it in cool water, brush down the sides of the pan.
Be careful; the mixture will burn you if it boils over.
Remove from heat; stir in vanilla, baking soda, and salt.
Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan.
Bake at 250 degrees for 45 minutes, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps.
Cool 15 minutes.
Serve at room temperature.
Let the popcorn cool completely before storing.
Store in an airtight container for up to 1 week.