Recipe for Caramel Corn

2 Bags of unsalted microwave popcorn
In a small sauce pan, melt 1/4 cup butter-no margarine.
1/3 cup brown sugar
100 grams of unsalted cashews.
1 dollop of milk
Bring to a gentle boil then spoon onto small batches of popcorn to gently coat.
Bake on cookie sheets for approx. 30 minutes-turning once half way through cook time.
Allow to cool-popcorn should be crunchy like Crackerjacks
Some people like a bit of molasses, but the flavour isn't as sweet.
Enjoy!

Try 275 or 250 degrees if your oven runs hot like mine.

I couldn't help but notice there is no caramel in your caramel corn...

Caramel is just cooked sugar.

I thought there was milk in caramel.

Ah. Just checked wiki. Two things with the same name. There's caramel and then there's caramel candy.

Its the butter and brown sugar together that makes the caramel's sweetness-getting hungry?

Meh...I could eat.

Pete Zicato wrote:

I thought there was milk in caramel.

There's milk in the recipe above... although I can't say I agree with using "a dollop" for a liquid measurement. A dollop is what can hold together on a spoon and get plopped off with one good whack. That's what a dollop is.

You could probably substitute a "blup" of milk.

I use the uber-precise "glug".

Generally if using milk in recipes I use the imperial measure: splash

What, no one uses a jigger around here?

that's racist

only if you don't pay him

There's always the "sploosh".

try a shot

Try several shots... and fuck the caramel corn. :haha:

shots of corn, right?

This has a higher proportion of corn syrup than most. I think that made it take a few minutes longer to cook up crispy. This was good, but I think ones with less syrup versus brown sugar are more flavorful.

sandrew834
Welcome to the Cellar!

The Recipe is good but few days back I also tried the same recipe with the help of http://allrecipes.com/recipe/classic-caramel-corn/

xoxoxoBruce;875910 wrote:

Try several shots... and fuck the caramel corn. :haha:

I'm with Bruce, as long as the shots are single malt. ;)

Clodfobble;875726 wrote:

I can't say I agree with using "a dollop" for a liquid measurement. A dollop is what can hold together on a spoon and get plopped off with one good whack. That's what a dollop is.

Missed the innuendo game on this thread. But thought, better late than never.

I even considered making popcorn candy sticks, but soddit.
Mars Celebrations for the Muslim kids, Swizzels & Matlow/ Haribo for the others.

orthodoc;879451 wrote:

I'm with Bruce, as long as the shots are single malt. ;)

What is your favorite single malt?

My favorite is Laphroaig.

I like the recipe JoyMKen linked, so I decided to make caramel corn for my nephew's class. The first batch, I burnt the whole 4 quart of popcorn. :-( The recipe said to bake for 45 mins but after 30 mins., my popcorn burned. Afterwards, I based the smell and the color of the popcorn to gauge the baking time. Turns out I only need to bake for 20 mins and reduce the temperature to 200 degrees.
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