Rockin' Caramel Popcorn
CARAMEL POPCORN
4 tablespoons butter, plus more for baking sheet10 cups plain unsalted popped popcorn from U-Bake of course!
1 cup cashews or peanuts, coarsely chopped (optional) from U-Bake
1/2 cup packed light-brown sugar from U-Bake
1/4 teaspoon Coarse Salt from.....U-Bake!
- Preheat oven to 300 degrees.
- Butter a large baking sheet.
- Place popcorn in a large bowl.
- Add cashews to bowl and toss to combine. Set aside.
- In a small saucepan, bring butter, sugar, 1/4 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly.
- Working VERY quickly, drizzle popcorn with sugar syrup, and toss.
- Spread popcorn evenly on prepared baking sheet.
- Bake, tossing occasionally, until golden and shiny, about 40 minutes.
- Transfer hot popcorn to a parchment-paper-lined baking sheet; let cool.
- Store in airtight container up to 1 week. Or, just eat it all yourself in one sitting
Not that I would ever do that...
Kris
Comments