My neighbor, Jamie Chinn, from across the street made this and I can not stay away from it. And in the microwave it couldn’t be easier. Beware one batch won’t last more than an hour—well that’s the way it is around here. It’s a really soft and chewy popcorn but more than a day out it’ll crunch too.
3 bags of microwave popcorn (old maids tossed)
1 cup butter
1 cup brown sugar
1/2 cup corn syrup
2 tsp vanilla
1 tsp baking powder
In a bowl melt butter, sugar, and corn syrup for 3 minutes at 70% power in the microwave. Wisk well and cook 4 more minutes at 70%. Wisk in vanilla and baking powder and pour over popcorn. Mix and let cool, or spoon some into a bowl and eat it with a spoon hot.
Notes: I rarely have microwave popcorn on hand but I always have regular popcorn and Robyn’s cast off Whirly Pop (if you ever see one of these at a yard sale or thrift store, and you have room to store one more pan, BUY it). I usually make about 1/2 cup of regular pop corn with vegetable oil, and salt it as salty as microwave popcorn.
I mix it all in a really big bowl, Jamie mixes it in two bowls.
Posts
1 comment:
I love caramel popcorn. And I found the coolest trick the other day. You can pop regular popcorn in the microwave instead of in oil or an air popper! Just put 1/4 cup kernels into a lunch sized brown paper sack. Fold the sack down a couple times and zap as you would a regular package of microwave popcorn. That's it!
Post a Comment