Around Christmas I was feeling blue because I didn't have my oven to make all the normal Christmas goodies. "What could I make on the stove" I thought to myself.
"Aha! Caramel corn!"
And so I did.
I followed this
recipe from allrecipes.com (also below).
At first I used microwave popcorn, because that was what I had. However, uncooked popcorn, brown sugar, and corn syrup call all be easily found in Korea.
The recipe also says to bake the caramel corn for 1 hour. I just skipped that part and went straight to eating it : )
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups unpopped popcorn
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 tablespoon baking soda
Directions
- In a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped.
- Preheat oven to 200 degrees F (95 degrees C).
- Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.
- Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air tight containers.
As a side note, Koreans LOVE caramel corn. Want to get on the good side of your teachers? Take them some of this : )
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