Instruction manual

FRESH AND DELICIOUS

THEATRECARMEL CORN

10 cups freshly popped popcorn (popped without added salt or fat)

1/4 lb. (1 stick) unsalted butter

1 cup packed dark brown sugar

1/4 cup agave nectar (may substitute Grade B maple syrup)

1/2 teaspoon coarse kosher salt

1/4 teaspoon baking soda

1/2 teaspoon pure vanilla extract

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1. Line full baking pan with parchment paper or aluminum foil.

2. Spread popcorn out onto baking pan.

3. In medium saucepan, combine butter, brown sugar, agave nectar, and salt.

4. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.

5. Remove from heat and stir in baking soda and vanilla.

6. Pour foaming hot caramel over popcorn and toss until evenly coated.

WARNING: Caramel mixture is extremely hot. Wear protective cooking gloves and use

extreme caution when working with hot caramel.

7. Allow to cool for at least 20 minutes, test to make sure popcorn is cooled for safe

handling to serve warm.

8. To harden, bake 60 minutes at 250ºF stirring every 15 minutes. Remove from oven

and allow to cool completely before breaking into pieces.

9. Store caramel corn in an airtight container at room temperature for up 3 weeks.

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