Wednesday, October 10, 2007

Caramel Popcorn!!

This was so good that we had to share!
Matheus had a craving for caramel popcorn this week and we decided to try making our own at home. It is always fun to make stove top popped corn, plus he could not wait for it to get ready - and let me tell you, he really enjoyed this caramel corn!
It was very simple to make and the result was so yummy, and fresh, we loved it!
First you pop a lot of popcorn, set it aside and make a very simple caramel sauce, pour the goodness on the fluffy popcorn and stir to coat evenly. The part that takes a little while is when you bake it for about 30 minutes, just to get the caramel to set and guarantee the crunchy crispness. And although we did have to wait for it to bake, it was not that long and they cooled real quickly, so we were able to enjoy it almost immediately after I pulled it out of the oven and had them all spread in another pan onto the counter.
The one thing I made different here was to use "brown rice syrup" in place of the corn syrup the recipe asked for - I don't keep corn syrup in my home as I don't like it and it gives my body a hard time whenever I eat something with it in it (believe me, my stomach really hates the stuff).
Great treat to make for the kids over the holidays, and I am pretty sure that both kids and adults are going to like this one!
Enjoy!
Ana










Caramel Popcorn
(Adapted from Cooking Light Magazine)

1
cup packed dark brown sugar
1/2 cup light-colored corn syrup (I used brown rice syrup)
1/3 cup butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popped popcorn

Preheat oven to 250°.
Coat two baking sheet with cooking spray. (I lined mine with foil and them sprayed the foil - easy clean up!!!)
Combine sugar, corn syrup, and butter in a medium saucepan and bring to a boil over medium heat. Cook 4 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pans and bake at 250° for 30 to 45 minutes, stirring every 15 minutes. (mine were ready in 30 minutes, they started to smell like they were starting to burn so I took it out of the oven, and they were just perfect!)
Remove from oven; stir to break up any large clumps and let cool. Serve warm or at room temperature.
Store in an airtight container for up to 1 week.

18 servings (serving size: 2/3 cup)

18 comments:

fezoca said...

Anaaaaa!! adooooro, adoroooro essa pipoca! :-)
feita em casa entao, deve ser o fino da bossa.
o Matheus vai causar inveja nos amiguinhos da escola.
super beijo! :-)

Akemi said...

Querida Ana, o Luiz adora pipocas carameladas! Comprei até um pózinho pronto para fazer estas pipocas mas não gostei do sabor. Fica com gosto muito de queimado. Vou experimentar a sua receita! Beijos

Karen said...

Ficaram tão bonitos, sabe que nunca fiz pipocas carameladas desse jeito?

Patricia Scarpin said...

Ana, I have never tried baking the popcorn, I want to make this soon! It looks wonderful!

brisak said...

Ana, nuca tive a oportunidade de comer essa pipoca feita em casa e as compradas prontas as vezes tem muito gosto de manteiga (que eu detesto)..Voce tem alguma sugestao qto a manteiga?? Sera que azeite da certo?

eu tb nao curto corn syrup, mas tem vanilla syrup, hazelnut syrup..hehe

Bjs

Bri

Ana said...

Fe, eu tbem adoooro caramel popcorn! Essa feita em casa ficou muito gostosa viu, tente, eh facil!!

Akemi, tente sim, eh facil e bem gostosa! So fiquei de olho e "cheiro" quando estiverem no forno, pois caramelo queima rapido!

Karen, eh bem gostosa! Eu descobri esse tipo de pipoca aqui nos EUA e adorei!

Patricia, it is a great way to ensure they won't be sticky. They do get very crunchy and yummy this way! Just watch the oven carefully, because you know... caramel burns fast!

Brisa, eu tbem acho q as vezes elas sao buttery demais, mas essa ficou bem gostosa, com gosto do caramelo mesmo viu! Nao vai tanta manteiga assim nessa receita, eh um montao de pipocas! hehe!
Quanto ao syrup, vc precisa q seja um consistente (thicker, like honey), nao pode ser aqueles flavored coffee syrup, ta?!

Beijos!!!
Ana

brisak said...

Ana, obrigada pela resposta..Uma pessoa do meu trabalho toruxe uma canister de caramel popcorn e foi um sucesso..Agora ja posso fazer a minha:))

Bjs e bom fim de semana,

Bri

Akemi said...

Desculpa Ana, mas vim de novo perguntar uma coisa. Será que dá para substituir o xarope por mel?

Valentina said...

How fun!! I would love to be part of this kitchen.

brisak said...

Ana, voltei:)) Fui la ver os syrups hoje, eles estao junto com o mel (alias, que eh isso?? Tinha mel ateh de avocado!! Yum!!!)..dei uma viradinha no vidro e me pareceram mais "liquidos" menos consistentes..nao comprei, ainda..vou olhar melhor..

obrigada, de novo:))

bjs

bri

Camila L said...

Já tá na minha lista de favoritas... eu sempre faço uma pipoca doce colorida aqui pras crianças com corante alimentício (mostly pink, pq minha filhota ama a cor das princesas...). Mas essa técnica do forno deve adicionar uma crocância extra excelente!

Cris said...

Eu também adoro... sessão de cinema em casa, isso que dá vontade de fazer! Bjs!

Agdah said...

Love that!

Camila L said...

E essa pipocas ainda duram mais que um dia?? Isso é perfeito mesmo! Obrigada pela visita lá no meu blog.. bom fim de semana!

Cinara said...

Simply perfect, like everything that comes out of your kitchen, Ana... ;o) And I've already ordered an ice cream maker just like yours for my mom! I'll finally be able to try your peanut butter ice cream, hurrah! :oD XXOO

Paz said...

What a wonderful treat/snack!

Paz

Camila L said...

I JUST made a batch of these and I LOVED it, even if I forgot the every-15-minute-stirring part. Part of it was burnt the the part I saved proved to be delicious enough for me to take more chances. It taste just like the one I bought in the japonese grocery store. Thanks for sharing the recipe!

erinlovesmarc said...

mmmm....this looks super delicious!!!!! Printing :)