We made caramel popcorn, cheese bread, and cookie pops for a bake sale at my in-law’s church.
My husband made his family’s favorite caramel popcorn recipe.
3 quarts air popped popcorn
1 1/2 cups peanuts (optional)
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
Place popped corn and peanuts (if using) in large paper bag.
Coat 2 quart microwave-safe bowl with cooking spray. In prepared bowl, combine sugar, butter, corn syrup, and salt. Microwave on high 3 – 4 minutes, stirring after each minute until mixture boils. Stir and microwave 2 minutes more. Stir in baking soda.
Pour syrup over popcorn in bag. Close bag and shake well. Microwave on high 1 1/2 minutes. Shake well. Microwave 1 1/2 minutes more. Shake and spread out to cool and separate.
Caution: Microwave cooking times will vary depending on your microwave. Be careful when microwaving popcorn and syrup together as it will burn if left in too long.
Sunset Menus & Recipes for Vegetarian Cooking, 1981. I think that this bread is best toasted and buttered.
I followed the recipe and directions from Claire K Creations.
My baking did not go as planned. It was 90 degrees with 88% humidity – not ideal baking weather for a kitchen without air-conditioning. I wanted to wrap a box in bright paper and stick the pops into it but I could not guarantee that they would not wilt. Some of the cookies did not end up firm enough to send to the bake sale.
They tasted great. At the bake sale they put the cookies in a mason jar. They sold fast!