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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
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Sugar Glass Butterflies

Sugar Glass Butterflies
Click on photo for Jennifer Dontz's tutorial for making Sugar Glass Butterflies!


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Monday, December 7, 2009

Yummy Caramel Corn



Caramel Corn


Four Bags Microwave Popcorn, Popped.
Or 1 cup unpopped popcorn, popped in air popper
 ( Discard all unpopped kernels )

1 -2 cups pecans, peanuts, or mixed nuts

1 cup Dried Cranberries



Spray 2 large shallow roasting pans lightly with non stick cooking spray and mix popcorn, nuts and dried cranberries. Set aside. Preheat oven to 250 degrees.




1 cup butter

2 slightly packed Cups Brown Sugar
1/2 cup white corn syrup
1/2 tsp salt

1/2 tsp vanilla
1/4 tsp Caramel flavored oil
1/2 tsp baking soda
Melt butter in a 2 quart saucepan. Add sugar, syrup and salt.


Bring to a boil and continue to cook for 5 minutes

Remove from heat and stir in vanilla, caramel flavoured LorAnn Oil and baking soda.
Pour over popcorn mix and stir well. Place in oven for 45 minutes, stirring every 15 minutes. Remove from oven and continue to stir as mixture cools to keep from sticking together.


These delectable treats can be made ahead and stored in an airtight container.
They are a great idea for holiday gifts.

Jacque Benson
All rights reserved 2009
This material may not be republished or reproduced in any manner without the expressed permission of the author.

3 comments:

  1. Jacque, thanks for this recipe. I have a few questions that I hope you can answer. My thanks in advance for this. First, is it light brown sugar that you use or dark? and secondly, after adding the baking soda the caramel mix becomes extrimely bubbly, do you let the bubbles diminish before mixing the syrup to the popcorn mix? Thanks a bunch. Luv Liz.

    ReplyDelete
  2. Hi Liz! I used light brown sugar. I think either could be used successfully, but the coloring of the light brown is nicer.
    I stirred the mixture down after it bubbled until it looks like the caramel mixture pictured in the photo. (Very similar in consistency to peanut brittle.)

    ReplyDelete
  3. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
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    ReplyDelete

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The Tutorials This Week Were Generously Shared by

LINDA MARKS,JENNIFER DONTZ, BOBBIE NOTO, EDNA DE LA CRUZ & TONI BRANCATISANO

And to ALL of our Readers...

Stay Calm and Keep Baking!

Think CHOCOLATE!

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A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

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