CARAMEL POP CORN
Ingredients :
2 tablespoons vegetable oil
½ cup pop corn kernels
½ cup unsalted butter
¾ cup white sugar
¾ cup brown sugar
½ cup light corn syrup
Salt
½ teaspoon baking soda
Preparation:
Heat oil with 2 or 3 kernels in a 12 cup saucepan, covered, over medium heat until 1 or 2 kernels pop. Add remaining kernels and cover saucepan again. Shake saucepan over medium heat until kernels stop to pop. Remove saucepan from the heat and transfer to a large bowl.
Line a large baking pan or cookie sheet with aluminum and oil lightly. Set aside.
Melt butter in a large saucepan over medium heat. Stir in white and brown sugar and light corn syrup and bring to a boil without stirring until candy thermometer reaches 300°F (150°C).
Remove the caramel from the heat and stir in salt and baking soda and add immediately to pop corn mixing with 2 wooden spoon. Mix to coat pop corn with caramel.
Spread mixture on prepared baking sheet thin and evenly. Cool. Break into bite size pieces and keep in an airtight container.
Other sweets:
Chocolate truffles
Manjarblanco sweets
Yields: 10 – 12 cups, approximately
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