Friday, February 1, 2013

Caramel Corn

Valentine's Day is around the corner and sometimes you need a small gift to let someone know that you care or are thinking about them.  I had a gifting dilemma at Christmas and decided that Caramel Corn was the answer. Maybe caramel corn is the answer to a lot of life's problems. I have to be honest and say that until Christmas, I had not made caramel corn since probably 1983.  Let me tell you that it is as delicious as I remember. This is Cracker Jacks for grown-ups. The recipe is easy and delicious. Do not use microwave popcorn, because that is just wrong.  Pop your corn on the stove the old-fashioned way, it tastes so much better than microwave popcorn.  I bought a whirley poppper five years ago and use it at least twice a week to make popcorn

Melt the butter, sugar and corn syrup with the salt in a sauce pan.

Boil the mixture for 5 minutes.
Remove the saucepan from the heat and add the baking soda and vanilla. Stir to mix thoroughly.  Pour the caramel over the popcorn and bake for one hour.

This is the deliciousness that will come out of  your oven and delight your taste buds.

Package the caramel corn in a season appropriate container tied with ribbon. 

Caramel Corn

  • 1 cup butter
  • 2 cups packed brown sugar
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 8 quarts popped popcorn, unsalted


Preheat oven to 200 degrees F.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda and vanilla. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. Store in an airtight container.

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