This looks like the best recipe. But could you say how much popcorn you use? I think you said “two batches,” but how many cups of kernels is that? I want to scale down this recipe. Thanks!
Good. morning Lee. I'm not good at baking . but I do monthly activities with my niece's 9yr old. I am a retired day care worker, and I try to find easy kids recipes gor him to make. I went through 5 different types of popcorn recipes, and watched yours. and this is so easy, my parents always bought cracker Jack popcorn for me and my sisters for 15 cents. growing up. they never tell you to put it in the oven.,just roll it into a ball. Thanks for everything. your son looks just like you. 😊
Great Stuff. I made this recipe this Christmas because it looked to be the easiest to do. It turned out fantastic!. You must try this! I used Mushroom Popcorn to make it more like Poppycock and used a very large roaster to mix and bake.
Making this tonight. Thanks for posting your grandmother's recipe. Helpful hint, bend the corners of the pan upwards to get more carrying space. Also, I measured out the amount of popcorn kernels it took to make your recipe and it appears to be roughly 1 cup total
I make this same recipe and I stir every 15 minutes, I bake mine in a big deep roasting pan so it’s a lot easier to stir. It’s really delicious. Merry Christmas from East Tennessee.
For anybody who found there way to this addictive Carmel Popcorn Recipe…When you put your popcorn in the oven DO NOT use Parchment Paper or your popcorn will come out chewy and not crispy…I know because it happened to mine, I made this recipe twice the 1st time it was perfect the 2nd time for whatever reason I used parchment paper in the bottom of my pan (I guess so clean up wouldn’t be hard) and the majority of my popcorn was chewy not crispy…The next day it was still chewy so No time doesn’t turn it crispy but I put it back in the oven in a single layer WITHOUT the parchment paper on 250 degrees for 20 minutes and took it out shook the pan to unstick any of them from the pan and let it sit for 20-30 minutes to cool down and Walah their all crispy…You can avoid all of this by Not Using ***Parchment Paper***
Hello, I see this is an old comment but thought I'd respond anyway. ; ) I've never used parchment paper with this recipe but it kind of sounds like maybe the popcorn just needed a bit more baking time but maybe not. If the popcorn has that more dry/set, crispy texture and or isn't wet anymore, that's when I take it out. Sometimes it might need a little extra baking time, batches can vary. I don't just go by exact time, I go by the texture of the popcorn. I don't fill up my roasting pan completely full either. Baking less popcorn in the roasting pan half full, helps get better coverage, more even cooking and helps to not crush the popcorn while turning to coat every 10 minutes. Doing it this way, most of the time it's ready in 30 to 45 minutes but again it varies because everyone's ovens perform different. Most of the time with this big batch, I'll use 2 pans. If I need more room or if I don't have another roasting pan, I'll use a jellyroll pan and or deep cookie sheet lined with a silicone mat for easy clean up. Sorry for rambling on, I'm sure you've mastered it by now. Lol This popcorn is really delish, ya just can't get enough! Happy popping from Texas!! ; )
@Lee Van Norman can you tell me why some of the Carmel popcorn is nice and crunchy 👍🏾 and some is chewy 👎🏾…I stirred it every 20 minutes (3x) oven was on 250 when I took it out I let it sat for about 1.5 min then I stirred it and let it sat and cool down for about 25 minutes…
This video says 10 years ago WHAT??? Where have I been. Your recipe looks yummy and what a cute little helper you have . Hope Life has been good to you!! Thanks for sharing your version, I will have e to try it 😀 lucky friends to receive such a labor of love!!
