Caramel Corn

1. 1

   Place sugar in a saucepan.

2. 2

   Pour water around the sides of the pan.

3. 3

   Make an X with your finger across the sugar.

4. 4

   Cook over medium-high heat, swirling the pan, until the mixture turns a caramel color.

5. 5

   Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts.

6. 6

   Pour onto a silicone baking mat or foil lined cookie sheet.

7. 7

   Break into clusters while still warm.

8. 8

   To make popcorn on the stove: put 2 to 3 tablespoons oil in a large pot with high sides, and add 1 kernel of corn.

9. 9

   Heat oil over medium-high heat until the kernel pops.

10. 10

    Add 1/3 cup corn kernels and shake pan continuously until all the kernels are popped.

No additional tips available.