Sunday, December 20, 2009

Caramel Popcorn

With Christmas less than a week away, we're tapping into more of our traditional holiday recipes.  Since yesterday I've made two batches of heavenly-buttery-creamy-melt in your mouth caramel corn -- for Haley's holiday party last night and for today's afternoon movie marathon.  I thought I would share this wonderful recipe with you! 

3 T. oil
1/2 cup popping corn (prefer Orville Redenbacher white or yellow kernels)
popcorn salt
1/2 cup brown sugar
1/2 cup (one stick) butter
7 large marshmallows

Yields:  approx 16 cups Caramel Popcorn

Pop corn  in oil.  Salt the popcorn kernels in the oil with popcorn salt.  Once popped, move to a large bowl.  Meanwhile, melt butter, brown sugar and marshmallows in pan over medium heat, stirring constantly.  Bring to a bubbling boil.  Remove from heat.  Drizzle over popcorn, gently turning popcorn until it's completely coated with caramel.

Tip:  Ensure your popcorn is salted to taste before you drizzle the caramel.  The salt and the sweetness compliment each other.  If you don't, the caramel corn is too sweet.


1 comment:

  1. Trust me folks, this stuff is absolutely yummy...I ate way to much.