For the third year in a row I will be making this for 200 people as a parting gift from a winery function. Very good, easy and addictive.
This caramel popcorn is fantastic. Reminds me of walking on the boardwalk on the Jersey Shore as a kid...eating freshly made caramel popcorn. I followed the recipe exactly and turned out wonderful the very first time. Rave reviews from my friends. Make sure you pick out the unpopped kernels before you add the caramel or the kernels stick to the popped corn and you can't get them off. I LOVE this recipe.
Yummy! Be careful with the caramel.
This is the best caramel popcorn I've ever eaten and everyone who tries it says the same. I've made it many times, and you must be attentive and have everything ready to move quickly. I've taken it off the heat both too soon and too late: too soon the sauce is sugary (granular and whitish-yellow) and has not made the caramel mark; too late the caramel becomes burnt and you don't see that until you add the baking soda and it aerates, because the burnt part is underneath the surface. Neither of these are edible! So put a timer on for 10 to 11 minutes when it starts boiling. Watch like a hawk when timer goes off. As soon as you see it START to turn golden-dark yellow wait a few more seconds, then take off the heat, add the baking soda, quickly whisk whisk whisk (it will continue to get darker). Pour over popcorn. Important to cut the salt back to 1 TBS or a little less. The full 1 1/2 TBS of salt is super salty..
I have made this recipe many, many times and it is always a huge hit. I would add that you need a really enormous bowl to stir it, or two big bowls. I don't have a bowl big enough so I always use a stockpot instead.
This stuff is great, and really fun to make. Just keep an eye on the caramel -- do not leave the stove for a second! This stuff can burn up quick. I found that when the very edges of the caramel concoction start to turn slightly golden, that's when it's ready --- because though it may not appear caramel color on the surface, it is very caramel colored underneath.
A Christmas party favorite. This recipe works. Watch your caramel and mind the heat -- swirl the pot when you start to see color so you don't burn the batch. It's important to have all your equipment prepped because things move fast once the caramel is ready. But you'll be rewarded with caramel corn you can't stop eating.
Caramel couldn't or shouldn't be cooked on high - at least not on my stove. It was on the verge of burning, even though I turned the heat down when blackish chunks started surfacing. The amount of caramel could probably have coated a larger volume of popcorn. This recipe has a big clean up factor.
Great recipe. The instructions are excellent, easy to follow and give great results every time. Always a crowd pleaser. Recipe has way more salt than I use, so I just cut it down.
I did this recipe a while ago and it turned out perfect with glossy caramel over the popcorn....but I tried to do it again today and every time (3 times, I dont give up so easily) the caramel turned like sugary....can anyone tell me what am I doing wrong????