Has anyone made the Miette caramel corn? I made it yesterday as an experiment to use up popping corn and light corn syrup I had in my pantry. It was delicious (although the caramel took a long time to reach 280 on a candy thermometer - which meant a lot of whisking!). The only problem was it was very oily on the bottom. Any ideas why? Thanks!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)