18 cups/4.5 liters popped popcorn
1-1/2 cups/375 mL firmly packed brown sugar
1/2 cup/125 mL butter
1/3 cup/80 mL light corn syrup
1 tsp/5 mL lemon juice
2 to 4 tsp/10–20 mL Watkins Blazin’ Cajun
Snack & Dip Seasoning
1/2 tsp/2.5 mL baking soda
Heat oven to 200°F/95°C. Pour popcorn into a large roasting pan.
In a heavy saucepan, combine sugar, butter, syrup and lemon juice. Mix well.
Cook on medium, stirring frequently, until mixture comes to a boil. Boil until mixture
reaches 260°F/125°C (hard ball stage). Remove pan from heat. Quickly stir in 2 tsp/10 mL
of Cajun seasoning and the baking soda. Pour over popcorn and stir to coat well. Bake for
1 hour in preheated oven, stirring every 20 minutes. Remove from oven. Empty
popcorn onto waxed paper. Break apart with hands. Sprinkle with additional Cajun
seasoning to taste, if desired. Store in a tightly-covered container.
Makes 18 (1 cup/250 mL) servings.
1-1/2 cups/375 mL firmly packed brown sugar
1/2 cup/125 mL butter
1/3 cup/80 mL light corn syrup
1 tsp/5 mL lemon juice
2 to 4 tsp/10–20 mL Watkins Blazin’ Cajun
Snack & Dip Seasoning
1/2 tsp/2.5 mL baking soda
Heat oven to 200°F/95°C. Pour popcorn into a large roasting pan.
In a heavy saucepan, combine sugar, butter, syrup and lemon juice. Mix well.
Cook on medium, stirring frequently, until mixture comes to a boil. Boil until mixture
reaches 260°F/125°C (hard ball stage). Remove pan from heat. Quickly stir in 2 tsp/10 mL
of Cajun seasoning and the baking soda. Pour over popcorn and stir to coat well. Bake for
1 hour in preheated oven, stirring every 20 minutes. Remove from oven. Empty
popcorn onto waxed paper. Break apart with hands. Sprinkle with additional Cajun
seasoning to taste, if desired. Store in a tightly-covered container.
Makes 18 (1 cup/250 mL) servings.
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