Comments on: Yummy Caramel Corn

By: LeighAnn

LeighAnn — Sat, 09 Jul 2011 18:20:06 +0000

My family loves this so, so much! I made it as a special 4th of July treat, and they’ve been begging me to make it since. We have a birthday tomorrow, so I’m making a cheesecake with this caramel topping. We’re *all* excited.

By: Maura

Maura — Fri, 22 Apr 2011 18:22:17 +0000

Can’t wait to try this!

By: Anne

Anne — Thu, 03 Jun 2010 04:05:06 +0000

Lindsay, this is a great recipe! I tried it once a few months back and made the ridiculous mistake of using agave in place of the sucanat AND honey (I was still researching which sweetner our family was changing to and I hadn’t purchased any raw honey yet)~ it was NOT good. =) Tonight I tried it using the 1/2 cup of sucanat combined with the 1/4 cup of honey and WHOA~ it’s phenomenol! I hope you don’t mind, I linked this recipe off of our blog (www.anneandjen.blogspot.com) ~ it is just too good too not share. =) Have a blessed week!

Anne

By: Michele M.

Michele M. — Wed, 16 Sep 2009 17:01:30 +0000

Lindsay, this caramel corn is delicious! I also make popcorn on the stove top. However, my mom taught me that it’s not necessary to shake the pan while it’s popping. I just pour oil and popcorn in the pan, set it to medium heat, cover and let it pop! It works. Just thought I would share!

By: Jessi

Jessi — Mon, 09 Feb 2009 01:03:19 +0000

Love this! I used rapadura and also added about 1/3 c. peanut butter…it was de-lish!

By: AEdmonds

AEdmonds — Sat, 07 Feb 2009 04:49:19 +0000

Previously, I thought that making popcorn on the stove must be time consuming and difficult- thus the invention of the plug in popcorn maker (yet ANOTHER kitchen appliance that you must have). So, Alita and I tried your method of making popcorn on the stove last night…wow, it’s actually easier than the popcorn maker. I am getting rid of mine now. Lol, what a marketing ploy. Thanks for the tip.

By: Shannon L. Fowler

Shannon L. Fowler — Mon, 19 Jan 2009 03:15:39 +0000

YUMMY!!! Thanks for sharing that recipe!!!

By: Kathy

Kathy — Sun, 18 Jan 2009 04:51:37 +0000

I finally figured it out. I thought I had burned the sugar without it dissolving because of the way it reacted with the oil–it didn’t. I guess I have never tried mixing oil and sugar and didn’t realize it is a lot like oil and water… Anyway, I was determined not to waste my ingredients, so I tried it again the next morning and discovered my problem. It worked great and was incredibly yummy!! Too yummy, really. Now I want to try variations…

By: Lindsay

Lindsay — Fri, 16 Jan 2009 19:42:49 +0000

It may be the sucanat. I used rapadura but their textures are very similar. It doesn’t completely dissolve, but it does melt somewhat into a smooth brown paste. You may try just letting it cook a little longer over low heat.

By: Lindsay

Lindsay — Fri, 16 Jan 2009 01:19:25 +0000

I am not sure exactly how to explain how it works, but it basically makes the caramel lighter and fluffier and more pourable.