Dash SMARTSTORE DSSP300 Instruction Manual & Recipe Manual page 35

3.
In a medium saucepan, combine the sugar, butter, and corn syrup. Bring
the mixture to a boil over medium-high heat, using a wooden spoon to stir
constantly. Reduce the heat to medium and boil without stirring until the mixture
registers 250°F. on a candy thermometer (see note for alternative method). Off
the heat, add the vanilla, baking soda, and salt, standing back as the mixture will
splatter and foam.
4.
Working VERY CAREFULLY, pour the hot caramel over the popcorn. Stir, digging
the caramel up from the bottom, until all the corn and nuts are evenly coated.
Take care while stirring not to let the hot mixture touch your hand. Turn the
coated popcorn mixture onto the prepared baking sheet and spread it in an
even layer.
5.
Bake the popcorn mixture for 15 minutes. Stir, respread, and return to the oven
for 15 minutes, or until the coated popcorn is the color of caramel candy. If
darker caramel with more bitter flavor is desired, after stirring, bake for 25 to
30 minutes.
6.
Set the baking sheet on a wire rack. The caramel will harden and crisp as it cools.
When Nutty, Sweet & Salty Popcorn Crunch has cooled completely, break it up
completely or into chunks.
7.
Nutty, Sweet & Salty Popcorn Crunch will keep in an airtight container at room
temperature for 5 days.
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