Zutaten für Sister Mabels Caramel Corn
- Light Brown Sugar
- Light Corn Syrup
- 6 tablespoons (3 ounces) unsalted butter
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 6 quarts popped popcorn
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Zubereitung von Sister Mabels Caramel Corn
- In a 2-quart saucepan, combine 1 cup packed light brown sugar, ½ cup light corn syrup, 6 tablespoons (3 ounces) unsalted butter, 1 teaspoon cream of tartar, and ¼ teaspoon salt.
- Bring to a rolling boil over medium-high heat, stirring constantly.
- Continue to stir constantly and boil rapidly until the mixture reaches 260°F (127°C) on a candy thermometer.
- Remove from heat immediately.
- Quickly and thoroughly stir in 1 teaspoon baking soda. The mixture will foam up dramatically!
- Immediately pour the caramel mixture over 6 quarts of popped popcorn in a large, lightly greased baking pan (two 13x9 inch pans for doubled recipe).
- Gently stir to ensure all popcorn kernels are evenly coated. (Enlist a helper if doubling the recipe!)
- Bake at 200°F (93°C) for 1 hour, stirring gently 2-3 times during baking to prevent sticking.
- Remove from oven and immediately turn the caramel corn out onto a large sheet of wax paper.
- Spread the caramel corn in a single layer to cool completely.
- Once completely cool, break into small clusters.
- Store in airtight containers for up to a week (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
235g
Fat
45g
Carbs
29g
