Caramel Corn
From Susan I.
Serves 12
1/2 C butter
3 T half'n'half
1 C light corn syrup
2 C brown sugar
6-8 quarts air-popped corn
In a large sauce pan over medium-high heat combine butter, half'n'half, corn syrup and brown sugar. Stirring constantly bring mixture to a boil; boil for 3 minutes. This will make a soft caramel that won't go hard. Pour over air-popped corn and mix well until fully coated. The caramel will thicken as it cools. If you want the caramel corn to be crispy bake it for one hour at 250, stirring often.
**Notes from Em**
Don't make the tragic mistake (like I have once or twice) of using a small pan to make the sauce. It expands a LOT when it's boiling, and few things are as hard to clean off a stove as spilled over caramel sauce straight on the burner.
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