Patriotic Caramel Popcorn
Ingredients
- 10 cups Popped Corn, mushroom type preferred
- 10 1/2 oz Sugar
- 4 oz Brown Sugar
- 5 1/2 oz Corn Syrup
- 4 oz Water
- 1 oz Butter
- 1/2 oz Salt
- 1/2 oz Baking Soda
- Additional 1 oz butter + 1⁄4 oz lecithin, melted
- 8 oz Rainbow™ Red Confectionery Wafers
- 8 oz Rainbow™ Blue Confectionery Wafers
- 8 oz Rainbow™ White Confectionery Wafers
Directions
- Find a large bowl or kettle big enough for the popcorn with extra room to mix; warm up the bowl which will make the mixing easier.
- In a separate pot, bring the sugars, corn syrup and water to a boil. Place lid on pot for 1 minute to allow any sugar crystals to wash down from inside the pan. Remove the lid and continue cooking. At approximately 240°F add the 1 oz butter and continue cooking to 300°F.
- Remove pot from heat and stir in salt and baking soda.
- Immediately pour the mixture over the popcorn and mix thoroughly to completely coat. Add in additional butter/lecithin blend and continue mixing which will break the clumps and make individual pieces. Pour the coated popcorn onto a greased cooling table and cool completely.
- In separate bowls, melt confectionery wafers according to handling instructions.
- Cool to 92-98°F and drizzle each over the caramel corn.
