More Great Recipes: Misc. Dessert

Erik U’s crunchy caramel popcorn modified from Suzy


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Member since 2012

Serves 12 | Prep Time 30 | Cook Time 20

Ingredients

½ cup popcorn popped
¾ cup brown sugar, packed
3 tablespoons corn syrup
¼ teaspoon salt
6T butter


Melt in saucepan:


¾ cup brown sugar, packed


3 tablespoons corn syrup


¼ teaspoon salt


6T butter


Bring to boil for 5 minutes, stir constantly.



Place popcorn in large roasting pan, pour caramel over popcorn and stir.


Don't worry if not well coated.



Bake at 300 degrees for 15 minutes, then stir and bake 5 minutes longer. Stir as it cools.


Pairs Well With


Notes

One of my Moms old friends gave her this recipe for really good caramel corn. CHEMISTRY INFORMATION: The water used to water (H2O) the corn plants and the salt (NaCI) are all pure substances. The heterogeneous mixtures are the popped popcorn because they are all different, the ingredients for the caramel before it is melted, and the fully done caramel corn. The homogeneous mixtures are the brown sugar, the butter, the corn syrup, all of the melted ingredients and the oil you pop the popcorn in. Two physical changes are the popcorn kernels popping, the butter melting, and the sugar melting and hardening again. Two signs of chemical changes are the wonderful smell of the carmel when you are cooking it, and how the mixed ingredients turn brown when heated.

Submitted by: "Erik U"

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