"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Thursday, May 6, 2010

Spring has Brought Me such a Nice Surprise-Popcorn Popping!

This is a new found recipe for baked carmel corn that is taking the top slot for the wedding favor. It is good and the white chocolate chips makes it different. Our family loves carmel corn no matter which method is used. If you like the simpleness of using a microwave for making the carmel and baking like we use with our Jell-O popcorn you may want to check out our Brown Paper Bag Popcorn too.
Spring Time Popcorn
6 oz Popcorn (my mom thinks that white puts off less kernel husks)
This is equivalent to about 1 cup of kernels.

Popcorn and then top with the carmel.
1 cup of white chocolate chips
1/4 cup butter
1 cup packed brown sugar
1/3 cup corn syrup
1/2 teaspoon salt

Preheat oven to 250 degrees. Place popped popcorn in a large stainless steel bowl or roasting pan. Spray pan lightly with cooking spray. (I have also used foil lined cookie sheets-which isn't as easy for the stirring)
In heavy sauce pan place white chips, butter, brown sugar, corn syrup, and salt. Cook on medium. Stir constantly until mixture comes to a light boil. Place a small drop of coloring into saucepan if you desire a color; mix until combined. Remove from heat and pour carmel evenly over popcorn. Gently stir to coat popcorn . Bake in oven for 10 minutes stirring every couple of minutes. Remove from oven and pour popcorn out on waxed/parchment paper to cool. Break into pieces and serve.

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