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Before you jump to Nan's Caramel Corn recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is today a lot more popular than it used to be and rightfully so. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Wherever you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. In all probability, most people assume that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make some minor changes that can start to make a positive impact to our daily eating habits.
Initially, you must be very careful when food shopping that you don’t unthinkingly put things in your cart that you no longer want to eat. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a normal part of your new healthy diet.
Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to nan's caramel corn recipe. To make nan's caramel corn you need 7 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Nan's Caramel Corn:
- Get 24 cup popped popcorn (do NOT use microwave popcorn!!)
- You need 2 stick butter
- Provide 1 1/2 cup packed dark brown sugar
- You need 6 tbsp white Karo corn syrup
- You need 1/2 tsp vanilla extract
- Use 1/2 tsp baking soda
- Provide 1 kosher salt
Steps to make Nan's Caramel Corn:
- Preheat oven to 275°F.
- Spread popcorn in TWO large roasting pans (I use the disposable aluminum turkey roasting pans).
- In a medium saucepan, combine the butter, brown sugar, and Karo syrup. Cook over medium heat, stirring only until the butter’s fully incorporated (then you don’t need to stir anymore). Cook until mixture reaches 255°F (essential to use a cooking/candy thermometer).
- Remove from heat and stir in vanilla. Then dump in the baking soda and quickly stir until the mixture foams up and it all becomes a lighter brown color, pretty much the same color as peanut butter (about 30 seconds of stirring).
- Quickly pour caramel evenly over all the popcorn. Toss and mix until all the popcorn is fairly evenly coated. (Won’t be super-well coated at this point.)
- Place in oven for 10 minutes, then toss/stir again to better coat the popcorn. Bake another 10 minutes.
- Remove from oven, stir again, and quickly sprinkle with kosher salt. Toss for about a minute, allowing the caramel corn to cool off, scraping the bottom of the pan to keep it from sticking.
- Cool completely and store in airtight containers.
- My assembly line!
- POPCORN BRANDS: I grew up in Indiana, where all the best popcorn is grown, and I tried dozens of brands over the decades. My favorite is the brand sold by the Boy Scouts. Large, consistent pop, great flavor, and perfectly shaped for candy coating. When I run out of Boy Scouts popcorn and can't get more quickly, I buy Yoder brand at the grocery because it's nearly identical. Those are my preferences, but feel free to use whatever popcorn you prefer, as long as it's not microwave!
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