Chewin'

the News

March 2007

Microwave Caramel Corn

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Recipes:	1	2	3	4	5	6
Servings:	32	64	96	128	160	192
Ingredients:
Popcorn, popped	32 C.	64 C.	96 C.	128 C.	160 C.	192 C.
Salted peanuts	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Brown sugar	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Light corn syrup	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Butter	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Vanilla extract	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Cream of tartar	1 pinch	1/8 t.	1/8 t. + 1 pinch	1/4 t.	1/4 t. + 1 pinch	1/4 t. + 1/8 t.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

Assembly Directions:

Put 16 cups of popped popcorn into each of two brown paper grocery bags. Add 1 cup peanuts per bag, if desired.

Combine brown sugar, corn syrup, butter, salt, vanilla, and cream of tartar in a saucepan. Boil for 5 minutes. Add baking soda.

Pour, divided, over both bags of popcorn. Stir with a wooden spoon. Cook each bag separately in microwave, on high, stirring well between each cooking time, as follows:

• Cook bag 1 for 1 1/2 minutes.

• Cook bag 2 for 1 1/2 minutes; stir bag 1.

• Cook bag 1 for 1 minute; stir bag 2.

• Cook bag 2 for 1 minute; stir bag 1.

• Cook bag 1 for 45 seconds; stir bag 2.

• Cook bag 2 for 45 seconds; stir bag 1.

• Stir bag 2.

Freezing Directions:

Allow the caramel corn to cool completely. Store in freezer bags or plastic containers.

Serving Directions:

Thaw before serving (it thaws very quickly.)

Comments:

I was delighted to find that freezing and thawing the caramel corn didn't effect its crunchiness. Caramel corn in a bag in the kitchen quickly disappears. But caramel corn in the freezer actually stays there until I'm ready to serve it!

Nutritional Info: 

Per Serving: 199 Calories; 12g Fat (51.1% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 265mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

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