If I’m going to use pricey maple syrup in a recipe, I want to be able to taste it! While brown sugar is very delicious in caramel corn, I found that the molasses in it competed too much with the maple syrup. I chose to use granulated sugar in this recipe, rather than the usual light brown sugar.The caramel will bubble up once the baking soda dissolves. Once the boiling time is up, turn off the heat. I promise you, the caramel will form properly on its own. No, thank you! Just add the ingredients to the pot (without stirring) and turn on the heat. Don’t stir, swirl, or otherwise agitate the pot in any way-this will lead to crystallization and sad, dull caramel corn. Just put sugar, maple syrup, salt, butter, and water in a pot and boil for five minutes. You don’t need a candy thermometer either! There is no pot-watching or streaming heavy cream into molten sugar. This is one of the easiest caramels you will ever make. I’ve seen some that purport to make 16 cups from 1/2 cup kernels! Basically, what I’m saying is to measure your popped popcorn to make sure you have the necessary 12 cups for this recipe □ I found that 3/4 cup unpopped kernels usually yielded 12 cups of popcorn, but I know that other brands act differently. I used Pop-Secret Jumbo Popping Corn in all my testing. When they start popping, add the rest of the kernels, put a lid on it and jostle until all your corn is popped! Just heat a tablespoon of oil with a few kernels in it over medium heat. I pop my popcorn in a heavy-bottomed pot on the stove. Salty Maple Caramel Corn comes together in four simple steps. Today, it’s Salty Maple Caramel Corn! Y’all-this stuff is phenomenal. I’ve got maple syrup on my mind, y’all! Last week, it was in the form of a Maple Layer Cake.
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