Ingredients
1 c. brown sugar
1/2 c. margarine
1/4 c. corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 to 5 qt. popped corn
Method
Sources
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dataset
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
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Bring sugar, margarine and syrup to a boil in a 1-quart casserole. Boil 2 minutes on High in microwave oven. Remove from oven; stir in soda and vanilla. Put popped corn in large brown grocery bag. Pour syrup over popped corn. Fold down top of bag and place in microwave. Microwave for a total of 4 1/2 minutes on High. Remove bag from oven every 45 to 60 seconds. Shake well and turn bag over. Spread caramel corn on waxed paper to cool. Store in sealed Tupperware container.