Ingredients
1 c. butter or oleo
2 c. brown sugar
1/2 tsp. baking soda
1/2 c. corn syrup
1 tsp. salt
1 tsp. vanilla
6 qt. popped corn (keep corn hot in slow oven, 250~)
Method
Sources
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Pour over popped corn, mixing well. Turn into two large shallow baking or roasting pans. Bake in 250° oven for one hour, stirring every 15 minutes. Store in tightly covered container.