- 16 cups [4 L] plain popped corn kernels
- 1/2 cup [115 g] butter
- 1 cup [250 mL] brown sugar
- 1/4 cup [60 mL] corn syrup
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] baking soda
- 1/2 teaspoon [2.5 mL] vanilla
- 2/3 cup [160 mL] nuts, almonds, pecans or peanuts... [optional]
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- Remove any unpopped kernel from popcorn.
- Evenly arrange popcorn into a large oven-safe dish; set aside.
- Melt butter into a small casserole.
- Mix in brown sugar, corn syrup and salt.
- Stirring, bring mixture to a boil.
- Leave to boil, without stirring for approximately 5 minutes, 240°F [115°C] on candy thermometre.
- Meanwhile, preheat oven to 250°F [120°C].
- Remove mixture from heat; stir in baking soda and vanilla, until foamy.
- If desired, slowly mix in nuts, almonds, pecans or peanuts... until really hot and not sticking to each other any more.
- Evenly pour this hot syrup all over popcorn, stirring until well coated.
- Transfer into preheated oven for approximately 30 minutes, stirring mixture 2 or 3 times.
- For a stronger tasting popcorn such as the one sold into small boxes, leave popcorn into oven for approximately 60 minutes longer.
- Leave popcorn to cool completely before breaking it into smaller or larger bite-size pieces.
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