#Ghirardelli vanilla powder how to

When the 1-minute timer goes off, add the 1/2 teaspoon of baking soda and mix.

Set the timer for 1 additional minute and stir the vanilla into the caramel mixture.When the 4-minute timer goes off, add 2 teaspoons of vanilla to the mixture.When the surface starts to bubble, set the timer for 4 minutes and stop stirring. When the butter and sugar are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil.The butter and brown sugar will come together so continue to stir until thoroughly combined. If you can see a thin layer of butter on the surface of the butter/brown sugar mixture (as shown in the picture above) continue to stir on low heat.Add 1 cup of light brown sugar and stir until the brown sugar and the melted butter are thoroughly mixed.It should be hot enough to melt the butter but not too hot or the butter will burn (or turn into brown butter.) Melt 1 cup of butter in a medium saucepan over low/medium heat.Sweet and salty is a great combination and it goes especially nicely with the caramel. Once you have made the popcorn, add some salt.You don’t want to bite down on one of those! After the popcorn is popped, make sure to remove all of the un-popped kernels.

#Ghirardelli vanilla powder how to

We pop our popcorn on the stove (you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave. This popcorn definitely tastes best right after it is made but will keep for a few days in an airtight container. Our family loves this popcorn so it has never lasted longer than a day at our house. Allow the homemade Caramel Corn to cool prior to serving. Step 16: Pour the popcorn out onto a cookie sheet covered with, parchment paper, aluminum foil, or a silpat liner. Use a spoon to gently fold the popcorn with the mixture until all the kernels are covered. Steps 12-15: Drizzle the caramel mixture over the popcorn a bit at a time. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn.

This is the chemical reaction that you want. Step 11: This will cause the caramel to change colors and foam up a bit. Step 10: When the 1-minute timer goes off, add the 1/2 teaspoon of baking soda and mix. Step 9: Set the timer for 1 additional minute and stir the vanilla into the caramel mixture. Step 8: When the 4-minute timer goes off, add 2 teaspoons of vanilla to the mixture. Step 7: When the butter and sugar are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil.

Step 6: If you can see a thin layer of butter on the surface of the butter/brown sugar mixture (as shown in the picture above) continue to stir on low heat. Step 5: Add 1 cup of light brown sugar and stir until the brown sugar and the melted butter are thoroughly mixed. Step 4: Melt 1 cup of butter in a medium saucepan over low/medium heat. Step 3: Once you have made the popcorn, add some salt. Step 2: After the popcorn is popped, make sure to remove all of the un-popped kernels. We pop our popcorn on the stove ( you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave. Step 1: You will need 10 cups of popcorn. Ingredients You Will Need Preparing the Popcorn