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Caramel Popcorn

What you need: 

1/2 to 3/4 cup brown sugar
3 tblsp. water
1 tblsp. soy margarine
1/2 teaspoon vanilla
1 bag popcorn
variation: Substitute peanut butter for soy margarine (use a big extra), and/or add a dash of cinnamon!

What you do: 

In small sauce pan, bring water, margarine, and brown sugar to a boil on med-low to low. Cover and let boil 2-3 minutes. (Meanwhile, pop popcorn). Remove from heat, add vanilla, and let cool just SLIGHTLY (a minute or so), stirring constantly (it will thicken slightly, and won't melt the popcorn when you pour it on). Pour popped popcorn into a big mixing bowl; pour caramel sauce over popcorn, and fold in with spatula or wooden spoon until popcorn is evenly coated. Let cool slightly or completely if you want it crunchy. Enjoy!

Preparation Time: 
3-5 min
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

Unfortunately, this never got crunchy.  I left it to cool but it was still, at best, a very polite popcorn - the kind you can eat in a library with little risk of being found out. 

I did use the smaller measurement of sugar (1/2 cup as opposed to 3/4), but if I made this again I would skip the water and simply melt the sugar very carefully, stirring constantly.  The additional liquid just seems to up the sog factor.

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