Sugary Caramel Popcorn

by Myrna

I use the exact same recipe and method every time I make my oven baked caramel popcorn but often I end up with dull sugary caramel popcorn instead of the dark glossy coating I should have.



Can you help me? This has been happening to
me for 15 years!! I just cannot figure out what happens that makes one batch good and the next batch sugary!!


I sure hope someone out there can give me help!


Comments for Sugary Caramel Popcorn

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Dec 21, 2009
Best Caramel Corn
by: Anonymous

Hi Myra,
I would like to share a recipe taht was shared with me which I consider the best and easiest Caramel Corn recipe ever.
4 Quarts of air popped popcorn
I always double this recipe

1 c sugar
1/2 c dark karo syrup
1 c smart balance or butter or Olivio
1/2 tsp salt
1/2 tsp pure vanilla
peanuts dry roasted

Bring to boil first 5 ingredients.Boil for 5 minutes.Rapid boil. Remove from heat.Place popped corn into greased turkey roasting pan and stir in carmel corn. Bake 250 for 1 hour stirring every 15 minutes. remove from oven. cool air tight containers.:)

Dec 16, 2009
Sugary Caramel Popcorn
by: Tammy

If you use real butter, than I don't know why you are having the problem.

The answer to the difference in unsalted butter and salted butter--there is a higher water content in the salted butter. And it varies between sticks. The unsatled butter is pretty consistent with the water content.

Dec 15, 2009
Thanks
by: Myrna

Thanks for your suggestion. I do use real butter but not unsalted. What would be the reason for
unsalted?

Dec 14, 2009
Sugary Carmel Popcorn
by: Tammy

Not sure if you use margarine or real butter. I would suggest using real unsalted butter--it tends to brown better.

I hope this helps.

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