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!!
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.
Thanks by: Myrna
Thanks for your suggestion. I do use real butter but not unsalted. What would be the reason for
unsalted?
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.
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.:)
