Adapted from Martha Stewart Living
Homemade caramel popcorn – a combination of sweet and salty.
12 cups popped popcorn (from 1/2 cup kernels)
1 1/2 cups salted peanuts or a mixture of salted nuts
1 stick plus 2 tablespoons unsalted margarine or butter
1 1/4 cups packed light-brown sugar
1/3 cup light corn syrup
1/4 teaspoon baking soda
Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a large heavy saucepan over medium heat. Stir in sugar, corn syrup, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat to high; bring to a boil without stirring. Cook until mixture reaches 248 degrees on a candy thermometer, 2 to 4 minutes. Remove from heat; stir in baking soda.
Drizzle mixture over popcorn and stir to coat. Transfer mixture to a rimmed baking sheet.
Bake for 45 minutes, stirring several times. Remove from oven, and immediately sprinkle with 1 teaspoon salt. Let cool. Break into small clusters.
Yield: 12 cups
Recipe: Snacks, Popcorn, Parve or Dairy, KosherAdd a comment