I’m sure caramel popcorn isn’t exactly what you’re supposed to use for carbo loading, but we love the stuff. The recipe that we use is not exactly traditional. We don’t bother with the roasting in the oven step, and we eat caramel corn as is – warm and gooey. It may not be the same as the longer method, but it’s quick and tasty, a perfect movie snack on a week night even if you’re not marathon training. And it’s still good the day after, if you can’t finish it all and need something to snack on in the office.
It’s a very, very simple recipe. You have to watch out that you don’t make it too often because I don’t think it’s actually good for anyone to eat this much candy coated popcorn.
Make 12 c to 16 c of popcorn. We always pop our’s on the stove top but microwave or air-pop will also work. Then make up a batch of caramel sauce (below). Pour on the popcorn, stir around with a spoon until coated. Eat, once it’s cool enough that you don’t burn your fingers.
1/2 c butter
1 c. brown sugar
1/4 c to 1/2 c corn syrup
1 tsp vanilla
1/2 tsp baking soda
Melt the butter, brown sugar and corn syrup over medium heat. Keep stirring until it is smooth and all the sugar is dissolved (about 5 minutes). Add the vanilla. Remove from heat and stir in the baking soda. It will bubble up – keep stirring. Once it gets light in color it’s done.