I have met my match. I thought that this would be a super easy, super delicious recipe that would be the rave of my family and coworkers, instead it was quickly ushered into the garbage! I have realized that in following the directions below my perception of “golden” is different than the one listed. Once my pop corn was popped and the Carmel Sauce made and poured over the top I couldn’t wait to taste it. The taste that flooded my mouth was of burnt buttery Carmel!! I couldn’t believe it. Quickly I threw my 2 batches into the garbage and proceeded to make an Apple Cake….Please leave a comment below if you have any tips or recipes that would help me regain my confidence in the kitchen regarding Carmel Sauce.
Homemade Caramel Kettle Corn
~1 cup granulated white sugar
~6 tablespoons butter
~1/2 cup heavy whipping cream
Heat the sugar in a large, heavy bottomed sauce pan over medium-high heat. Stir the sugar occasionally, and keep a close eye on it. After 5 or 10 minutes, the sugar will start to liquefy and form large chunks. Keep stirring. Then the sugar will turn a golden color and become a liquid. Be very careful here, liquid sugar is much hotter than boiling water. Right when all the sugar has completely melted, add the butter, and stir until it’s melted. Note, the butter may really froth up here and that’s why your using such a large pot. Once butter has melted, remove for heat, wait five seconds, and gradually stir on the cream. Pour into jars and seal, leaving some in the pan if you are going to make the caramel corn right away.
I used microwave kettle corn…..pop each bag for 2 min 30sec.
~ make their perception of golden brown yours and have a happy mouth!