Microwave Caramel Corn

COOKING TECHNIQUE:

Cook: to heat food, typically done on a stovetop.

 

GLOSSARY:

Popcorn: Corn of a variety with hard kernels that swell up and burst open when heated

 

Recipe #2: MICROWAVE PAPER BAG CARMEL CORN

YIELD: 8 servings

INGREDIENTS:

¼ cup corn syrup                                           

½ cup margarine

¼ tsp. baking soda

2 ½-3 quarts popped corn

½ cup brown sugar

¼ tsp. salt

1 tsp. vanilla

METHOD OF PREPARATION:

 

Chef Note:

Use olive oil and sea salt for a healthier version of the popcorn.

1.     Cook another batch of popcorn as directed in recipe #1.

2.    In microwave cook corn syrup, brown sugar, margarine and salt on full power for 4 minutes in microwave safe bowl. Stir twice. 

3.    Add baking soda and vanilla, carefully and mix well.

4.    Place popcorn in large grocery bag and pour the syrup mixture over corn. 

5.    Stir with wooden spoon to cover evenly. 

6.    Place folded shut bag in microwave and cook on full power 1 ½ minutes.  Shake.  Cook 1 ½ minutes more and shake.  Pour on waxed paper to cool and break up.