DELICIOUS CARAMEL POPCORN
Apologies to you all, but my right hand is temporarily incapacitated, so my typing skills are limited today. I had a different post in mind, but this one will have to do.
I can’t think of Halloween fun without including caramel corn. In the past, I’ve always baked it in the oven for hours, stirring every twenty minutes or so. Now that free time is hard to come by, I look for recipes that are quick and easy, but still retain that homemade yumminess.
This one is available from AllRecipes.com. If it isn’t to your liking, there are quite a few others available.
3 pkg microwave popcorn, popped
2 ¼ cups packed brown sugar
1 cup light corn syrup
1 cup butter
1 can sweetened condensed milk
Pop and set aside the popcorn. These need to be full-sized bags and not the single serve. Be sure to remove any unpopped kernels.
In a saucepan over medium-high heat, combine the brown sugar, corn syrup, and butter. Cook, stirring constantly, until the mixture reaches 270 – 290 degrees Fahrenheit, or until a small amount of the syrup dropped into cold water forms hard but pliable threads.
Remove mixture from the heat and carefully pour in the can of sweetened, condensed milk. Mix and stir mixture until it has a smooth consistency.
Pour ¼ of the caramel at a time over the popcorn, stirring until all of the popcorn is coated. Cool thoroughly before eating to avoid burns.