Old-fashioned Caramel Corn is a traditional American recipe for a classic Halloween snack of popcorn coated in a butter, sugar and syrup caramel that's cooled and separated before serving. The full recipe is presented here and I hope you enjoy this classic American version of: Old-fashioned Caramel Corn.
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Ingredients:
3.5l popped popcorn
200g butter
1 tsp salt
400g sugar
120ml golden syrup (corn syrup)
1 tsp baking soda
Method:
Combine the sugar, butter, syrup and salt in a saucepan. Bring the mixture to a boil, stirring occasionally. As soon as the mixture is boiling stop stirring and keep boiling for 5 minutes, or until the mixture reaches 125°C as measured by a confectioner's thermometer.
Take off the heat and stir until well blended (the mixture will begin to foam, be careful at this point). Prepare your popcorn ahead of time in a microwave. Once popped, turn into a large, well-buttered, metal bowl. Pour over the hot caramel and toss gently with well-buttered forks to coat evenly.
Turn the caramel coated corn out onto two ungreased baking trays then transfer to an oven pre-heated to 100°C and bake for 1 hour, stirring well every 15 minutes. Continue cooking until the coated corn is nicely coated (if it is colouring too much then remove from the oven). Allow to cool before breaking apart and either storing in a tightly-lidded container or serving.
