This recipe for Caramel Corn brings together 2 (3 1/2 ounce) bags microwave popcorn, popped (I use light butter flavored), 1/2 cup butter, 1 cup packed dark brown sugar in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 12 servings.
This is from the May 2013 issue of Food Network Magazine. Just made it with mixed results… I don’t know if it was using Splenda or me learning to use induction but it cooked up WAAAAY quicker than they said, and didn’t coat all the pieces. But the flavor is spot on. I am posting their recipe with the substitution of Splenda for sugar just to see if the carbs are even reasonable for a diabetic. But if you don’t have that concern I’d fall back on real sugar.
The most fiendishly addictive snack mix I’ve ever had! You can pump up the red pepper if you like; I like it just like this, however. And, you can “mix up” the nuts a bit, but I like those salty Spanish peanuts and some almonds, perhaps even Smokehouse almonds. Make a big batch for your next party; you can’t stop eating it!
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