The Foodie Gazette

Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte

Sugared popcorn

12/21/04: In the year since I discovered this recipe, I’ve figured it out and perfected my technique. Now I hardly ever burn it, even using a tricky electric stove.
Meps

10/1/07: Three years later, I still love this stuff,  but I’m watching my sugar intake, so it’s become a rare, special treat. Dang…at least popcorn is still considered a “whole grain!” One thing I’ve learned is to spread the finished popcorn on a rimmed baking sheet when it’s done, so that it’s easier to pick out any “old maids.” These are not such a problem with regular popcorn, but when caramel-coated, they become hard enough to break even the strongest teeth.

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Combine 1/3 C popcorn, 1/3 C sugar, and 1/4 C water.

(12/21/04: I make a larger batch these days, using 1/2 C popcorn, 1/3 C sugar, 1/2 tsp salt, and just enough water to mix it all up.)

In a 2- or 3-qt saucepan, heat 3 T oil. When it’s hot, stir in the popcorn mixture (careful — it will splatter badly). Cover, turn heat to medium or medium-low, and cook, shaking constantly until it’s done popping. It will take longer to start popping than popcorn usually does.

(12/21/04: I use a 2-quart teflon pan. When the oil is hot, I pour the popcorn mixture in, and it doesn’t splatter as badly as I expect. Bring it to a boil and watch it constantly with the lid off. The goal is to boil off the water and reduce the sugar and oil to a thick syrup. At that point, it will start popping. Then you want to pop the lid on, quickly, and shake it like crazy, more than you shake regular popcorn.)

Remove from heat immediately to avoid burning. Sprinkle with salt before serving.

(12/21/04: Dump it into a nice large bowl or pan to cool, or you’ll have one big popcorn ball. Also, I put the salt right in with the popcorn.)

3 Responses to “Sugared popcorn”

  1. mary Says:

    I had this sweet treat at a girlfriend’s house during a sleepover back in the early 60′s. I have
    always remembered it as one of my favorite foods ever. I have never met anyone who had ever evne heard of it
    I am sure that this is the recipe she used. I remember the sugar going in with the oil’
    Thanks so much i can’t wait to try it, hope I don’t burn it as it does sound kinda tricky well.
    Mary from Iowa

  2. Linda Says:

    My grandmother use to make sugared popcorn when we were kids and it was awesome. The ingrediants were water, sugar, adn cornsuyrup, head in a pan to a hard ball stage. Food coloring could be added. It was poured over popcorn and mixed throughout. When cooled, each popcorn kernal was coated with the sugary substance, dry and non-stickey. I cannot remember how much of each ingrediant to use. Can you help?

  3. meps Says:

    That sounds a little bit like a popcorn ball recipe, but I don’t know of one that keeps the kernels discrete. You might like to try Helen’s Caramel Corn, which gives the same result, but is baked in the oven.

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by on July 14, 2004. categorized as Appetizers, Desserts, Favorites, Snacks

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