Erik U’s crunchy caramel popcorn modified from Suzy


User Avatar
Member since 2012
No Video

Serves 12 | Prep Time 30 | Cook Time 20

Why I Love This Recipe

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"


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



More Great Recipes: Misc. Dessert
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51092 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11318 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart