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Caramel Popcorn

caramel-popcorn

Cook Time: 55 Min

Yield: 8 to 10 Servings

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caramel-popcorn

Ingredients

  • 1 (3.5 oz.) bag plain microwave popcorn
  • 1/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/4 C. packed brown sugar
  • 1/3 C. light corn syrup
  • 1/2 tsp. salt
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. Clabber Girl® Baking Soda

Directions

  1. HEAT oven to 250ºF. Coat a 15×10-inch jelly roll pan or two 13×9-inch baking pans with no-stick cooking spray like Baker’s Joy®.
  2. Place popcorn in extra-large bowl. Remove any un-popped kernels.
  3. MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan.
  4. BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces.

Caramel Popcorn

caramel-popcorn

Cook Time: 55 Min

Yield: 8 to 10 Servings

Ingredients

  • 1 (3.5 oz.) bag plain microwave popcorn
  • 1/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/4 C. packed brown sugar
  • 1/3 C. light corn syrup
  • 1/2 tsp. salt
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. Clabber Girl® Baking Soda

Directions

  1. HEAT oven to 250ºF. Coat a 15×10-inch jelly roll pan or two 13×9-inch baking pans with no-stick cooking spray like Baker’s Joy®.
  2. Place popcorn in extra-large bowl. Remove any un-popped kernels.
  3. MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan.
  4. BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces.

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