Mushroom Popcorn

Have you ever heard of it?  Well trust me, it makes the best Carmel Corn. 

My friend Rob makes really great Carmel Corn.   So last year when I read about mushroom popcorn I just had to order some for her and while I was at it I ordered some for me.  Well that was a year ago and I had really kind of forgotten about it.  The other day while poking around in the cupboard, there it was saying “use me”.  So I did.

Here’s the package:

And here it is popped: But to get a real perspective, here is a kernel next to a quarter. 

Isn’t it huge and gorgeous?

And here’s the finished Carmel Corn using Rob’s Recipe.

There’s lot of recipe’s out there but here’s the one I got from Rob.

Baked Caramel Corn

Ingredients: 6 quarts of popped popcorn 1 cup of butter 2 cups of firmly packed brown sugar 1/2 cup corn syrup, light or dark 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla

Preparation: Preheat oven to 250. Oil or spray a large roasting pan with vegetable cooking spray, regular or butter-flavored.  Pour popcorn into the pan.  In a heavy pan, slowly melt butter; stir in the brown sugar, corn syrup, and salt.  Bring to a boil , stirring constantly.  Boil without stirring for 5 minutes.  Remove from heat and stir in the baking soda and vanilla.  Gradually pour the syrup over the popcorn, stirring to blend well.  Bake for 1 hour, stirring every ten minutes.  Remove from oven; let cook completely and break apart.

Just in case you want to order your own Mushroom Popcorn, here’s their website.

Enjoy,