CAROLYN NIELSEN’S WORLD FAMOUS CARAMEL CORN And yes, you must announce it just like that. Step ONE: Pop A LOT of popcorn. Mom said 6 quarts, I’d say more like 2 gallons popped. Big bowl folks. Big. Air popped is best but I assume PLAIN microwave would work. Really plain. Step TWO: In a pan pour….. One can of sweetened condensed milk A stick of margarine (thanks Mom, but I prefer butter) 1 cup of clear Karo syrup 1 pound (half a two pound bag, see?) of brown sugar. If you measure this on a scale you probably have some deep seated issues surrounding perfection and control. You may need help. Admit it. Heat his over medium high heat stirring constantly. Side note here, many people have food burning problems. Check your stove. See the numbers on the knob? Those mean things. Read up on it if needed. First the butter will melt and then it will start to bubble. Cook to MEDIUM HARD BALL stage. I own a candy thermometer. It helps this part a bunch. My friend John Collins hated the thermometer so he used it a few times until he figured out that it took 12 minutes and 15 seconds from the first boil on my stove to get it exactly right. Yeah, we made A LOT of this stuff with John and Heather. Essentially, after a few minutes, you can let a drop of caramel drip from the spoon into a cup of cold water. Fish it out. It should be chewy. Everyone has their texture preference. Play with the timing and temp to find yours. Step THREE: When the caramel is ready pour it over the popcorn and stir. FAST. Don’t burn yourself. Pour the covered corn out onto a cookie sheet. Yep a big old cookie sheet mountain of caramel corn is what this makes. I warned you. Step FOUR: Burn your fingertips and your moth as you eat this molten mountain of marvelousness. You won’t care. I’ve seen folks I thought might need medical care but the pain didn’t slow them down either. ENJOY!!
Posted on: Tue, 08 Oct 2013 23:24:51 +0000
Trending Topics
Recently Viewed Topics
© 2015