I found this recipe in an issue of Family Circle a couple of months ago while I sat waiting for 2 HOURS at my OB/GYN's office. Although the receptionist has always said I was welcome to take any magazines that I'd like from the office, I never have because it always felt weird, akin to stealing. However, after waiting that long I felt a new justification for removing the issue from the office.
I wasn't sure about using the microwave for caramel corn, but it is just as crisp and tasty as caramel corn toasted in the oven. And even though it calls for pretzels and cashews, I'm sure you could come up with several other "stir-in" combinations/substitutes and the results would still be delicious.
12 cups popped popcorn (about 1/2 cup popcorn kernels)
1 cup mini pretzels
1 cup salted cashews
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp salt
1 cube unsalted butter (1/2 cup)
1/2 tsp baking soda
You'll also need a large paper grocery bag.
In a large (read: huge) bowl combine popcorn, pretzels and cashews. Set aside.
Melt butter in a large, microwavable container, 1 minute. Stir in brown sugar, corn syrup and salt. Microwave for 2 minutes. Remove and stir well. Microwave 2 minutes longer. Remove and stir in baking soda. It will foam up and rise. Carefully pour over popcorn mixture and stir until evenly coated.
Pour popcorn into a large paper bag and fold over the top of the bag. Place in the microwave and cook for 1-1/2 minutes. Remove bag and shake vigorously. Return to microwave for 1 minute longer. Remove from microwave and pour onto a large cookie sheet or parchment paper to cool. Break into pieces when cool.
Then begin Caramel Corn Anonymous meetings because you will be addicted.
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