Caramel Popcorn
It's easier to make than you might think, but it requires being prepared and paying close attention
with Jessica Bard
The scary part of making caramel popcorn is when you add the baking soda and the caramel bubbles up. As long as everything is ready, though, there's no need for alarm, as Jessica Bard, Fine Cooking's photo coordinator, demonstrates in this video.
For complete instructions and the recipe for this buttery, crunchy perfect gift, read Karen DeMasco's article, "Caramel Popcorn," in the 2004 Holiday Baking issue of Fine Cooking (#68).
Video: Gary Junken
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