Tuesday, December 6, 2011
Two similar recipes: Oven Caramel Corn and Caramel Pops. Every time I take an "independent poll", it's a 50/50 vote. So, you decide, which do you like better?!
OVEN CARAMEL CORN
I prefer white popcorn over yellow. It pops smaller, but it is not tough like the yellow.
This is for a very large batch, divide ingredients by 3 for a smaller amount. Caramel corn is great for gift-giving.
45 c. popped corn—white is best
3 c. brown sugar
3 sticks real butter
3/4 c. light corn syrup
1 ½ tsp. salt
1 ½ tsp. baking soda
Divide popped corn between 4 -13x9 pans. Salt lightly with popcorn salt. In saucepan heat brown sugar, butter, corn syrup and salt. Cook and stir until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat, stir in soda. Pour on corn and stir until coated. Bake 2 hours at 200˚ stirring every 30 minutes. Store in tightly covered container.
Corn pops, sometimes called corn puffs, are found near the potato chips/popcorn in the grocery store.
1 bag (8 oz.) corn pops
½ c. real butter
½ c. light corn syrup
1 c. brown sugar
1 tsp. baking soda
Preheat oven to 250˚. Place pops in a large bowl. In a medium saucepan combine butter, corn syrup and brown sugar. Cook and stir for 2 minutes or until bubbly around edges. Remove from heat. Stir in baking soda. (This will foam up). Pour caramel sauce over corn pops and stir until pops are coated. Pour into 2, 13 x 9 pans. Bake 250˚ for about 45 minutes, stirring every 10 minutes. Remove from oven and transfer to waxed paper. Break apart into smaller pieces.