Thursday, October 15, 2009

Caramel Popcorn

This won't last long! Be prepared to refill the bowl several times! Great for fall birthday parties or game days!

Thanks to my friend Kari, I have a delicious recipe for Caramel Popcorn. It is sure to be a crowd pleaser! I plan to make this for the OU/TX game this weekend! The little red take out boxes with an added crimson bow (maybe an upside down Longhorn die-cut) will make the perfect touch! I will let you know how it turns out and plan to post my pictures on Sunday! Let me know if you "pop" it too!

1 large roasting pan
2 cups light brown sugar, packed
1/2 cup light corn syrup
2 sticks margarine
1 tsp baking soda
1/2 tsp cream of tarter
Approximately 1 1/2 cups of regular unpopped popcorn (will equal 18 cups popped)
Optional: Nuts of your choice

Mix brown sugar, syrup, margarine and cream tarter together and boil for 5 minutes over medium heat.
Meanwhile, pop your popcorn
Remove from heat and stir in baking soda. (When you add soda it will bubble up and look like a science project!!)
Pour over 18 cups popped popcorn. (You can add nuts at this point if you like)
Mix/Toss well in large bowl.
Spread out in a thin layer in your roaster pan.
Place in oven at 250 degree for 30 minutes.
**Make sure to stir several times, about every 10 minutes while it's cooking. Also, make sure the pan is large enough that the corn can spread out in a thin layer, otherwise it might end up chewy...***
Pour onto sheets of waxed paper to cool.
Break into pieces and serve! (Freezer friendly too)

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