Soft Caramel Popcorn with Hot Tamales
2 1/4 cups brown sugar
1 cup Karo syrup (light corn syrup w/vanilla)
1 cup Karo syrup (light corn syrup w/vanilla)
1 cube salted butter
one can sweetened condensed milk
3-4 packages hot tamales or to taste, opened and ready to go
5 2.9-ounce bags microwave popcorn, popped and placed in a giant bowl (7 to 7 1/2 quarts popped popcorn)
Use a medium (not large) heavy saucepan deep enough for an accurate candy thermometer reading.
In a medium heavy saucepan, bring brown sugar and corn syrup to a boil over medium heat. Boil for 3 minutes. Add butter and sweetened condensed milk and return to a boil, stirring. Check texture after just a minute or two then remove from heat. Check drop of caramel in cold water, if desired. Not too gooey but still stretchy. Caramel will firm up significantly as it cools. Caramel should be soft and pliable. (Maybe add a nice big pinch of salt here.) Remove from heat and pour over prepared bowl of popcorn. Stir until caramel is evenly distributed. Add hot tamales. Stir in evenly.
In a medium heavy saucepan, bring brown sugar and corn syrup to a boil over medium heat. Boil for 3 minutes. Add butter and sweetened condensed milk and return to a boil, stirring. Check texture after just a minute or two then remove from heat. Check drop of caramel in cold water, if desired. Not too gooey but still stretchy. Caramel will firm up significantly as it cools. Caramel should be soft and pliable. (Maybe add a nice big pinch of salt here.) Remove from heat and pour over prepared bowl of popcorn. Stir until caramel is evenly distributed. Add hot tamales. Stir in evenly.
