Shortcut Caramel Corn
Do you hate recipes that ask you to test for “soft ball stage” or use a candy thermometer? Let’s simplify things for RV travel. The secret to this tasty snack is to boil it, then bake it to perfection. Buy plain popcorn. If you can’t find that, get “lite” and omit the salt in the syrup.
16 cups popcorn (2 packages, 3.3 ounces each, microwave popcorn)
1 1/4 cups packed brown sugar
1 stick butter plus 2 tablespoons
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla, butter-rum or rum extract
1/4 teaspoon baking soda
Put popcorn in a very large, buttered baking pan or two smaller pans, also well buttered. Set the oven for 250 degrees. Bring sugar, butter, corn syrup, salt and flavoring to a boil, stirring constantly. When it boils, reduce heat and give it five minutes more by the clock. Turn off heat and stir in baking soda. Use a sprayed spatula to keep mixing gently as you slowly pour the syrup over the popcorn. Spread it in pan(s) and bake 1 hour, stirring every 15 minutes. Spread on parchment or waxed paper to cool, then break in chunks for serving.
Optional: mix 1 ½ cups nuts with the popcorn before adding syrup, then bake as directed.
New each week are more galley-ready Janet Groene recipes at http://www.CampAndRVCook.blogspot.com See what’s new in RV products, with pro and con comments, at Janet Groene's Galley Shop.