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Thread: Caramel Corn

  1. #1
    ...formerly known as Gwen
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    Default Caramel Corn

    Order nail wraps from a Jamberry Independent Consultant
    Heat oven to 200 degrees.
    Pour oil into large kettle. Drop one single kernel of popcorn into the pot and heat on high until the kernel pops. Then add popcorn until there is one layer covering the bottom of the pan. Cover and move pan across heat continuously until the popcorn is popped. Keep covered and remove from heat.
    Melt butter in small saucepan. Add salt, corn syrup and brown sugar. Bring to a rolling boil, stirring constantly. Boil for five minutes without stirring. Remove from heat, add baking soda, vanilla, and nuts.
    Stir well.
    Pour popcorn into large mixing bowls, not more than full. Pour caramel mixture over the popcorn and mix until coated.
    Grease two 9 x 13 baking pans. Turn popcorn into the pans and stir well to prevent clumping.
    Bake in oven for 45 minutes, stirring every ten minutes.

  2. #2
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    Default Re: Caramel Corn

    So good!!!

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    Default Re: Caramel Corn

    I just went and made this and it is AMAZING! Thank you for the post!

  4. #4
    ...formerly known as Gwen
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    Default Re: Caramel Corn

    Can you guys see the ingredient list, etc? I can only see the steps.

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    Default Re: Caramel Corn

    I can't see the ingredient list either, I was wondering how everyone made it

    Do you think it'd work w/air popped corn?

  6. #6
    ...formerly known as Gwen
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    Default Re: Caramel Corn

    I think it would work great with air popped.... that is how I did it two years ago.

    wonder how they made it without the ingredient list too.

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    Default Re: Caramel Corn

    So...is there an ingredient list to be had?

  8. #8
    ...formerly known as Gwen
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    Default Re: Caramel Corn

    Carmel Corn
    Fristam


    Ingredients:
    1 cup butter or margarine
    2 cups packed brown sugar
    cup light corn syrup
    1 teaspoon salt
    1 teaspoon vanilla
    teaspoon baking soda
    1 tablespoon vegetable oil
    2 cups unpopped popcorn
    cup almonds*
    cup pecans*
    cup walnuts*
    *Optional

    Heat oven to 200 degrees.
    Heat oil in a large kettle. Drop one single kernel of popcorn into the pot and heat on high until the kernel pops. Add kernels in one layer covering the bottom of the pan. Cover and move kettle across heat continuously until the popcorn is popped. Remove from heat.

    Melt butter in small saucepan. Add salt, corn syrup and brown sugar. Bring to a rolling boil, stirring constantly. Boil for five minutes without stirring. Remove from heat, add baking soda, vanilla, and nuts.
    Stir well.

    Pour popcorn into large mixing bowls, not more than full. Pour caramel mixture over the popcorn and mix until coated.

    Grease two 9 x 13” baking pans. Turn popcorn into the pans and stir well to prevent clumping. Bake in oven for 45 minutes, stirring every ten minutes.


 

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