Roxy
Jan 2nd, 2005, 09:04 AM
WARNING: This is not a healthy recipe! I made it to have for New Year's Eve and there was sooooo much left over. The trouble is.....it's really addictive and once you start eating it.....it's hard to stop :o Anyway - it's really yummy so I thought I'd post the recipe, incase anyone ever wants to try it out.
about 1.5 bags of microwave popped popcorn (I found a vegan, organic microwave popcorn at Wholefoods).
2 cups packed brown sugar
1 cup Earthbalance (I used whipped because that's what was in the fridge).
1/2 cup corn syrup (I used white corn syrup because that's what was in the cupboard).
1/2 tsp salt (I ommitted this)
1/2 tsp baking soda
Pre-heat oven to 200°F (100°C). Place popcorn in a large roasting pan and set aside.
In 2-quart (2 L) saucepan, combine brown sugar, earthbalance, corn syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue boiling without stirring until candy thermometer reaches 238°F (115°C) or small amount of syrup dropped into very cold water forms a soft ball and flattens on removal from water (4 to 6 minutes). Remove from heat; stir in baking soda. Pour over popcorn; stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container.
about 1.5 bags of microwave popped popcorn (I found a vegan, organic microwave popcorn at Wholefoods).
2 cups packed brown sugar
1 cup Earthbalance (I used whipped because that's what was in the fridge).
1/2 cup corn syrup (I used white corn syrup because that's what was in the cupboard).
1/2 tsp salt (I ommitted this)
1/2 tsp baking soda
Pre-heat oven to 200°F (100°C). Place popcorn in a large roasting pan and set aside.
In 2-quart (2 L) saucepan, combine brown sugar, earthbalance, corn syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue boiling without stirring until candy thermometer reaches 238°F (115°C) or small amount of syrup dropped into very cold water forms a soft ball and flattens on removal from water (4 to 6 minutes). Remove from heat; stir in baking soda. Pour over popcorn; stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container.