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Tuesday, September 23, 2008

Crunchy Carmel Corn

I found this recipe on Martha's site and loved that it was so low in sugar, which makes it so much easier to want to make it knowing that the whole batch only has 1/2 C. Sugar total! What could be better right? Hope you enjoy it as well!

  • 4 tablespoons butter, plus more for baking sheet
  • 10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
  • 1 cup cashews, coarsely chopped (optional)
  • 1/2 cup packed light-brown sugar
  • Coarse salt

  1. Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
  2. In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
  3. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool. Store in airtight container up to 1 week.

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