Here’s a fun recipe to share. Be prepared; everyone will ask for it! I was delighted to find that freezing and thawing didn’t effect its crunchiness. Carmel corn in the kitchen quickly disappears, but caramel corn in the freezer actually stays there until I’m ready to serve it.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
32 |
64 |
96 |
128 |
160 |
192 |
| Ingredients | ||||||
| Popcorn, popped |
32 C. |
64 C. |
96 C. |
128 C. |
160 C. |
192 C. |
| Salted peanuts |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Brown sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Light corn syrup |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
| Butter |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Cream of tartar |
1 pinch |
1/8 t. |
1/8 t. + 1 pinch |
1/4 t. |
1/4 t. + 1 pinch |
1/4 t. + 1/8 t. |
| Baking soda |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
Put 16 cups of popped popcorn into each of two brown paper grocery bags. Add 1 cup peanuts per bag, if desired.
Combine brown sugar, corn syrup, butter, salt, vanilla, and cream of tartar in a saucepan. Boil for 5 minutes. Add baking soda.
Pour, divided, over both bags of popcorn. Stir with a wooden spoon. Cook each bag separately in microwave, on high, stirring well between each cooking time, as follows:
Cook bag 1 for 1 1/2 minutes.
Cook bag 2 for 1 1/2 minutes; stir bag 1.
Cook bag 1 for 1 minute; stir bag 2.
Cook bag 2 for 1 minute; stir bag 1.
Cook bag 1 for 45 seconds; stir bag 2.
Cook bag 2 for 45 seconds; stir bag 1.
Stir bag 2.
Freezing Directions:
Allow the caramel corn to cool completely. Store in freezer bags or plastic containers.
Serving Directions:
Thaw before serving (it thaws very quickly.)
Comments:
I was delighted to find that freezing and thawing the caramel corn didn’t effect its crunchiness. Caramel corn in a bag in the kitchen quickly disappears. But caramel corn in the freezer actually stays there until I’m ready to serve it!
Nutritional Info:
Per Serving: 199 Calories; 12g Fat (51.1% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 265mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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