We can't stop eating this around here....so easy so good....
But I'm not lying....we have a problem....we can't stop!
I blame my mom ;)
she is the one who shared the recipe with me
So you can blame her too.
Remember that, her not me.
Then let's begin!
First, hi Jack baby.
Always peeking through the kitchen window so see if he can sneak a treat.
Who could say no to that face?!?
The plus side to this recipe is that it uses Brown Rice Syrup.
Yay for no icky corn syrup!
I found mine at the commissary so any grocery store should carry it.
It looks like this.
Brown Bag Caramel Popcorn
4-5 cups popped popcorn (psssst...about the amount of a regular bag)
1/2 cup brown sugar
4 Tablespoons butter
2 Tablespoons brown rice syrup
dash of salt
1/2 teaspoon vanilla
1/4 teaspoon baking soda
Pop the popcorn and dump it into a large paper bag. Mix all of the ingredient except the baking soda in a microwave save bowl. Microwave the mixture for 2 minutes, give it a good stir and cook 1 minute longer. Remove the bowl from the microwave and add the baking soda, it will foam up a bit (see picture below). Pour the mixture all over the popcorn in the bag, close the top by rolling it down and give it a really good shake. Place the bag, still closed in the microwave and heat for 30 seconds. Remove and shake and then heat again for 30 more seconds. Pour the caramel corn out onto a cookie sheet and let cool. It's best if eaten immediately but you could store it in an air-tight container for a day or so. Although, I'm not totally sure about that, it never lasts more than a few hours around here!
And if you were wondering, the cute paper popcorn holders are really just scrap book paper rolled into a cone shape and taped along the edge! How cute would they be at an Easter BBQ!?!