Recipe 1 C butter (2 Sticks) 2 C brown sugar 1/2 C Corn Syrup 1 TSP Baking Soda 1 Tsp Vanilla Thank you guys for watching! Can't wait to see you next time!
If you first stir in 1/8 tsp of Cream of Tartar when you add your tsp of Baking Soda the mixture will fluff up immediately as you stir the mixture gets frothy and bubbly you pour it over the corn immediately the acidity low pH of the cream of tartar will react with the basic high pH of the baking soda to create that very airy light frothy fluffy mixture after you mix it into the corn after stirring occasionally during baking WHEN IT COOLS WHEN IT COOLS you will taste the light crunch that melts in your mouth isnt hard or sticky its like toffee or fiddle faddle...very light delicious...
I use the same recipe except I use 1 cup light brown sugar, 1 cup dark brown sugar and mix an entire container of roasted Peanuts to my popcorn. Comes out like the old fashioned Cracker Jack's. Delicious
If you are like me and you never watch the video to the end, and you want to avoid my rookie mistake - it is very important to scoop out the puffs before they cool, otherwise they all become stuck together in one big chunk! I had to put whole tray back in the oven to melt the caramel again.
I met someone who makes this in many different flavors. I had lemon pound cake & cheddar caramel. She also had cotton candy, blueberry, rum butter, cinnamon bun, sweet potato pie and so on. I wish I knew how to make different flavors cause it’s $5 for like a 3oz bag but I buy it.
Your caramel popcorn looks awesome! Just wondering if you are still able to purchase Shearer's online? If so, where do you purchase it. I live in Florida too! TY for the video!
