Probably too late to make it tonight. I popped the popcorn.... *then*
I googled a recipe and looked in the cupboard for the ingredients.

Recipe says: "Karo syrup", brown sugar
I have: dark Karo syrup, white sugar

Do you think "It's a big deal" or it "doesn't matter" If I switch it
up? I dunno what to think! I've only made it once before - I
followed the recipe exactly and got delicious popcorn.

Please advise, I want caramel popcorn now!

Tomorrow is another day and I can go shopping then, but if I can make
it tonight I'll be very, very happy.

TIA


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 18 Jul 2008 09:35:26p, told us...

>
> Probably too late to make it tonight. I popped the popcorn.... *then*
> I googled a recipe and looked in the cupboard for the ingredients.
>
> Recipe says: "Karo syrup", brown sugar
> I have: dark Karo syrup, white sugar
>
> Do you think "It's a big deal" or it "doesn't matter" If I switch it
> up? I dunno what to think! I've only made it once before - I
> followed the recipe exactly and got delicious popcorn.
>
> Please advise, I want caramel popcorn now!
>
> Tomorrow is another day and I can go shopping then, but if I can make
> it tonight I'll be very, very happy.
>
> TIA
>
>

It should turn out fine, tho the flavor may be a little different. I have
done the same thing with pecan pie (reversing the type of syrup and sugar)
when I found I didn't have the usual combination in the pantry.

In any event, it won't be bad. Go for it!

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/18(XVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Who knows the mind of a cat?
-------------------------------------------

On Sat, 19 Jul 2008 04:40:07 GMT, Wayne Boatwright
> wrote:

>On Fri 18 Jul 2008 09:35:26p, told us...
>>
>> Recipe says: "Karo syrup", brown sugar
>> I have: dark Karo syrup, white sugar
>>
>> Do you think "It's a big deal" or it "doesn't matter" If I switch it
>> up? I dunno what to think! I've only made it once before - I
>> followed the recipe exactly and got delicious popcorn.
>>
>> Please advise, I want caramel popcorn now!
>>
>>
>
>It should turn out fine, tho the flavor may be a little different. I have
>done the same thing with pecan pie (reversing the type of syrup and sugar)
>when I found I didn't have the usual combination in the pantry.
>
>In any event, it won't be bad. Go for it!

I did and you're right, also it was easy and fast. For some odd
reason, I remembered it as fussier to make.





--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" wrote in message news
>
> Probably too late to make it tonight. I popped the popcorn.... *then*
> I googled a recipe and looked in the cupboard for the ingredients.
>
> Recipe says: "Karo syrup", brown sugar
> I have: dark Karo syrup, white sugar
>
> Do you think "It's a big deal" or it "doesn't matter" If I switch it
> up? I dunno what to think! I've only made it once before - I
> followed the recipe exactly and got delicious popcorn.
>
> Please advise, I want caramel popcorn now!
>
> Tomorrow is another day and I can go shopping then, but if I can make
> it tonight I'll be very, very happy.
>
> TIA
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Got any molasses?

White sugar + molasses = Brown sugar


--
Old Scoundrel

(AKA Dimitri)

On Sat, 19 Jul 2008 09:07:35 -0700, "Dimitri" >
wrote:

>
>"sf" wrote in message news
>>
>> Probably too late to make it tonight. I popped the popcorn.... *then*
>> I googled a recipe and looked in the cupboard for the ingredients.
>>
>> Recipe says: "Karo syrup", brown sugar
>> I have: dark Karo syrup, white sugar
>>
>> Do you think "It's a big deal" or it "doesn't matter" If I switch it
>> up? I dunno what to think! I've only made it once before - I
>> followed the recipe exactly and got delicious popcorn.
>>
>> Please advise, I want caramel popcorn now!
>>
>> Tomorrow is another day and I can go shopping then, but if I can make
>> it tonight I'll be very, very happy.
>>
>> TIA
>>
>>
>> --
>> I never worry about diets. The only carrots that interest me are the
>> number of carats in a diamond.
>>
>> Mae West
>
>Got any molasses?
>
>White sugar + molasses = Brown sugar

The recipe I posted here on June 9th has molasses in it. I also bake
the popcorn for 8 minutes at 250 before I coat it with the caramel.
It makes it less soggy. That's probably not an issue in areas with
less humidity.

Lou


From he

http://find.myrecipes.com/recipes/re...pe_id=42 0375

Or

http://tinyurl.com/4xj3rv

Caramel Popcorn

Let the popcorn cool completely before dividing it into holiday tins
for giving.

Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan;
bring to a boil over medium heat. Cook 5 minutes, stirring once.
Remove from heat; stir in vanilla, baking soda, and salt. Place
popcorn in a large bowl; pour sugar mixture over popcorn in a steady
stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour,
stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes.
Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week.


Yield: 18 servings (serving size: 2/3 cup)

CALORIES 126 (26% from fat); FAT 3.6g (sat 2.2g,mono 1.1g,poly 0.2g);
IRON 0.4mg; CHOLESTEROL 9mg; CALCIUM 15mg; CARBOHYDRATE 23.9g; SODIUM
151mg; PROTEIN 0.7g; FIBER 0.8g

Cooking Light, DECEMBER 2002