Friday, 20 December 2013

Caramel Popcorn

Need a last minute Christmas present or stocking stuffer? Don't want to go out in the freezing rain? Here's something that can be whipped up pretty quickly with cupboard staples.

Christmas is nearly upon us, and now that I am kind of back in the swing of posting it's time to take another little break. Things are going to be very busy over the next few days, even though we are probably not going to go down to visit Dad and his partner. (We have learned our lesson from Snowmageddon.)  Stay warm and safe, everyone, have a good Christmas, solstice, or whatever, and if I'm not back before then, best wishes for a happy new year.

12 servings
1 hour 45 minutes - 45 minutes prep time

Caramel Popcorn

10 cups popped popcorn
1 cup peanuts or other nuts of your choice
1/2 cup vegetable oil
1 cup Sucanat or dark brown sugar
1/4 cup honey
1 tsp vanilla extract

Mix the popped popcorn and the nuts of your choice in a very large mixing bowl. You will have to stir hot syrup into this so you need lots of room!

Bring the vegetable oil, Sucanat and honey to a boil in a good sized, heavy bottomed pot. Set a timer for 5 minutes. Keep it boiling steadily, stirring constantly. Medium heat is what you want. At about the time the timer goes, the vegetable oil will mostly disappear into the syrup. This is the moment you've been waiting for. (Use the timer just as a guide.) Remove it from the heat, stir in the vanilla, and pour it over the popcorn.

Use a spatula to scrape out the pot. The syrup should be stirred into the popcorn as quickly and evenly as possible. It doesn't hurt to have another person do this as you are pouring and scraping out the syrup. Be careful! Syrup burns are very nasty.

Spread the popcorn out evenly on a lightly oiled cookie sheet. Bake it at 250°F for 1 hour, stirring once or twice during that time. Allow to cool and break it up slightly, so that there are no very large clumps.




Last year at this time I made Cranberry Turkey Meatballs in Mushroom Gravy

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