Directions: |
Directions:Popcorn
Step 1
Pour 1/2 a cup of popcorn kernels into a large saucepan. Then, pour 3 tablespoons of canola oil over the kernels.
Step 2
Set your burner to medium heat and place the saucepan on top with the lid adhered. Wait until the kernels pop. Take the pan off the stovetop when kernels begin popping with more than 5 seconds between each pop.
Step 3
Place the popcorn in a large bowl and set aside. You should have approximately 10 cups of popped corn at this point. If you do not, repeat the process.
Blueberry Caramel Sauce
Step 1
Combine a 1/2 cup of water, 1/2 cup light corn syrup, 3 tablespoons of blueberry syrup, 1/2 cup of white sugar and 1/2 cup of dark brown sugar into a medium sized saucepan over medium heat. Stir the sugars and water occasionally with a spoon until the mixture begins to boil. After it begins to boil, cover with a lid and let it continue boiling for two minutes.
Step 2
Uncover the saucepan and continue cooking the sugar mixture until your candy thermometer reads 240 degrees. Once it does, add 2 tablespoons of butter.
Step 3
Continue stirring occasionally until your thermometer reads 300 degrees. Remove the saucepan from the stove and then add 2 teaspoons of salt and 2 teaspoons of baking soda. Stir well.
Step 4
Pour your blueberry caramel over the popcorn and stir with a non-stick spoon or spatula. Continue stirring until all of the popcorn is coated with a layer of the caramel.
Step 5
Spread the popcorn out onto a cookie sheet covered with parchment paper. Allow it to cool completely before eating.
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