The bowl was great while it lasted for almost a year (see bowl below) but my microwave at 1000k watts required finesse that I just couldn't seem to handle lately.
I tried a couple of experiments tonight.
1) Follow directions exactly in the recipe that came with the machine for caramel popcorn.
2) Pop less than 1/4 cup popcorn
3) Pop 7/8cup popcorn, plain
First batch, drenched in caramel
First time making caramel, I know I added too much vanilla extract. The caramel recipe called for Brown Sugar, Milk, Butter, and vanilla extract.
I wasn't thinking to use ALL of the caramel on the popcorn but halfway through pouring I delegated to assistant who decided to drench it. Came out soggy. I was wondering how to get the crispy texture from store bought caramel. Did some researched and found that you have to bake it dry.
Saw one recipe suggest 250 degress for 30 minutes. Stir periodically. I followed all, only stirring the edges. Wanted to see what happens if you don't stir. Well, it doesn't dry out if you leave it in a puddle of caramel. If it does dry out then it comes out fantastic!
I'm surprised by how small the kernels came out after the caramel and baking. I'm curious how store bought corn gets larger kernels.
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