12 cups of popped popcorn (150g of corn)
1/2 cup of butter
1 cup of confectioners' sugar tightly packed in a cup
1/4 cup of Karo syrup
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 tablespoon of vanilla extract
12 cups of popped popcorn (150g of corn)
1/2 cup of butter
1 cup of confectioners' sugar tightly packed in a cup
1/4 cup of Karo syrup
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 tablespoon of vanilla extract
Preheat the oven to low temperature (120°C)
Place the popcorn in an ungreased baking dish and keep warm in the oven
Grease a 30x45cm baking dish
In a large saucepan, melt the butter over low heat
Add the confectioners' sugar, Karo syrup, and salt
Allow to come to a boil, stirring constantly
Simmer without stirring for 5 minutes
Remove from heat and quickly add the baking soda and vanilla extract
Remove the popcorn from the oven
Pour the caramel mixture over the popcorn, stirring well
Place in the prepared baking dish and bake at 30 minutes, stirring twice
Remove from the oven and let cool completely before breaking into pieces
Store in a tight-fitting container
Serves 40 portions.
