Make Carmel Popcorn
October 4, 2008 · Print This Article
Make this carmel popcorn, and watch your family’s faces when they take their first bite. I promise, they won’t be able to stop with just one bite. As soon as the weather turns a bit chilly, my family starts begging for carmel corn. I try and hold off cooking up a batch until around Halloween… but I never seem to make it.
My daughters call this Sticky Carmel Popcorn recipe “evil.” I agree. “Just one more little bite,” I say to myself… and pretty soon I’ve overdosed. You’ve just got to try this carmel corn recipe. No kidding… it’s the best carmel corn you’ll ever put in your mouth. Mmmmm…. gooey…sticky, and I promise, you won’t be able to stop with one bite.
This Sticky Carmel Popcorn recipe has been in our family for over 40 years. I’m excited to share it with you.
Here are the ingredients: 1. Popcorn… I like Orvalle’s the best because the kernels pop so large. 2. Corn Syrup. 3. Brown Sugar. 4. Condensed Milk. 5. Butter (not margarine).
Yep… I’ve had this popper for over 40 years and it still works great. The glass lid broke years ago… so I just use a lid from one of my pans. I like an oil popper better than air popper because… what can I say? It just pops the corn bigger.
Pop your corn ahead. This recipe is a large one… I use about 8 quarts of popped corn which I measure in a two quart pitcher. You’ll need a very large bowl… or two smaller ones for mixing. (Mine is about 12″ across and 6″ deep).
Notice this popcorn gizmo… I got it years ago. After the corn is popped, I dump the corn into this bowl that has a trap at the bottom. I shake it a bit and the unpopped kernels sink to the bottom. Neat huh! But, if you don’t have such a gizmo… shake your corn well and let the unpopped kernels sink to the bottom of your bowl. Carefully lift the popped corn off the top and place it in another bowl, then discard the unpopped kernels.
Put all the ingredients in a 3 Qt. pan: 2 C. Corn syrup. 2 1/2 C. Brown Sugar (which is 1 lb. or 1/2 of a 2 lb. bag). 1 can of Sweet Condensed Milk. 1 Cube of butter.
Mix all the ingredients together. Heat is on med high. Stir continuously so it won’t scorch.
Turn the heat down to low as it come to a rolling boil. Bring to a full rolling boil before you begin timing. Stir continuously for exactly 5 min. (I use a wire whisk). Because it contains sugar and milk… it will scorch if you leave it!
To start, pour half of the carmel over half of the popped corn… toss as your pour.
Keep adding more corn and more carmel. Toss until all of the corn is well coated. We love our corn pretty covered. You’ll have to be your own judge on how your family will like it.
Look at this… Carmel Popcorn… I know it will be hard but… mitts off until it cools a bit.
Use this delicious recipe and make carmel popcorn for your family… the weather is chilly and Halloween is coming.
P.S. Now, I have to let you in on a little secret here! The recipe on the video was filmed a year ago…. and it differs just a little from the recipe given here. It calls for 1 C Corn Syrup. However, several weeks ago…while at our Mt. Retreat in Tabiona, Ut… I had a hankering for a little carmel corn. The air was a bit chilly… ya know!
I didn’t have my recipe and… I accidently used 2 cups of Corn Syrup instead of one. Guess what… it turned out great and it covered more corn. More Carmel Corn!!! Yea!!! So, I’m sticking with the 2 cups of Corn Syrup.
P.P.S. If you want a printed Carmel Popcorn recipe for your Insightful Nana Cookbook, give me your name and e-mail address and I’ll send you a nice copy. Once you’ve signed up you won’t have to do it again. Besides all of up coming recipes… I’ll be sending all sorts of fun printables for you and your kids.. (and grands)…. all for freeee! The holidays are coming… and you won’t want to miss a thing!
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