Caramel Corn


Source: Kimberly Dykhouse

4 bags of popcorn
1 c. brown sugar
1 c. light corn syrup
2 sticks of butter, cut into small pieces.
1 can (14 oz) sweetened condensed milk
1 t. real vanilla

Pop bags of popcorn and remove all unpopped kernals. Divide between 2 large bowls. Set aside.

In a heavy saucepan combine brown sugar and corn syrup. Stir over medium heat until it bubbles rapidly and you can see the bottom of the pan when you drag the spoon across the bottom. Add butter bit by bit, stirring constantly. Let it bubble until you can see the bottom of the pan again. Slowly stir in sweetened condensed milk. Let it come to a boil. Boil and stir for 2 minutes. This is the time to really watch the caramel so that it doesn't burn.

Remove from heat. Stir in vanilla and good dash of roasted cinnamon. Stir.

Pour about a quarter of the caramel over each bowl of popcorn. Stir till coated. Add another quarter of caramel over each popcorn bowl again. Stir.

It makes a ton but we've always made it for a crowd and it always seems to disappear.

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