Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 0
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Coat bottom and sides of a large roasting pan with non-stick spray and put the popped corn in the pan, set aside. In a 2 quart saucepan on stove, slowly melt butter. Stir in sugar, syrup and salt. Bring to a boil stirring constantly. When rolling boil starts, boil for 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Slowly pour foamy mixture over popped corn, mixing well. Bake at 250 for 1 hour, stirring every 15 minutes. 225degrees (convection Oven) Remove from pan onto wax paper to spread out and cool. Store in tightly sealed container.
Can use raw almonds with this recipe. Add just before you pour on caramal.
