Sometime later I was watching this cooking show and they were explaining how to make the best chocolate chip cookies. They said to use dark brown sugar. When I make these cookies I get TONS of compliments.
Tonight I wanted to make to make a caramel popcorn. Normally I like gooey caramel popcorn, but tonight I was going for crunchy. I don't have a recipe that I like for a crunchy caramel popcorn so I did a quick search. The first one I pulled up said to use microwave popcorn and then to keep the popcorn warm in the oven. There is probably a reason for this, but it just seemed like more then I wanted to do. So I scroll down and see a recipe for Salted Caramel Popcorn. The recipe is simple and it is salty caramel so of course I had to try it.
I would post a link to the original recipe, but I kind of butchered it. I ended up putting 2 c. dark brown sugar instead of 1 cup light brown sugar. If that wasn't enough I put a full cup of corn syrup instead of only 1/3. I had the syrup, sugar and butter (1 cup) on the stove on low because my sugar was hard as a rock and so almost forgot the salt. It was suppose to have 1 teaspoon, I did closer to 2. Luckily it turned out. The caramel was perfect.
The other thing that dark brown sugar does is give your finished product a darker brown color. e original plan was to add candy corn and chocolate candies, but it is way to good to do that!
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