Sunday, February 22, 2009

Caramel Popcorn

2 ¼ C. brown sugar
1 C. karo syrup
1 can sweetened condensed milk
½ C. butter

Bring ingredients to a boil, stirring constantly. Cook to soft ball stage (about five minutes).

Remove caramel from the stove and pour over the popcorn, mixing it well. It makes about two large bowls of popcorn.

Note: I always sift the popcorn beforehand to make sure there aren’t any kernels that could chip someone’s teeth.

This caramel is also excellent over puffed wheat, which you can buy unsweetened in large bags.


Joseph & Marci McAllister said...

Jaclyn, this recipe makes me miss you! I wish you were here to make it for me :). I think I could still polish off my own bowl.

Amy F. said...

YAY! I was just thinking about this recipe the other day and how good you are at making it! Thank you for posting it. You read my mind!

Jaclyn said...

I've been making this recently with half the butter (1/4 C or half a stick) and I think it still tastes great. We always over-indulge when I make it so I thought a little less fat might be nice.