Halloween is right around the corner—make your house the most popular party spot on the block with our delicious caramel popcorn recipe.* This sweet and salty, melt-in-your-mouth mixture is an essential pantry item from the start of fall all the way through winter. The best part—it takes less than 30 minutes to whip up, tastes delicious and makes a perfect on-the-go treat.
Ingredients:
16 cups popped popcorn
1 cup brown sugar
¼ cup light corn syrup
½ cup margarine
1 teaspoon salt
½ teaspoon baking soda
Preparation:
1. Place popcorn in large paper bag and set aside.
2. In a glass bowl, mix brown sugar, corn syrup, margarine and salt.
3. Microwave the brown sugar mixture on high for 2 minutes and stir. Return to microwave for another 3 minutes, stirring after each minute to create a syrup.
4. Add baking soda and stir (this will make the mixture foam).
5. Pour the syrup over the popcorn in the paper bag. Fold the bag and shake well.
6. Microwave the popcorn in the paper bag for 2 minutes (shake the bag after 1 minute and again after another 30 seconds).
7. Remove the bag and shake again. Pour the popcorn on a baking sheet to dry.
8. Once dry, break up the mixture and seal it in an airtight container.
This recipe avoids this common headache trigger:
Tyramine
Did you try this recipe? Have a trigger-free recipe of your own to share? Comment below.
*This recipe is adapted from Headache and Diet, Tyramine-Free Recipes by Seymour Diamond, MD. Recipes in this book avoid many common headache triggers to help keep you pain free.
