Cold winter night caramel corn

caramelcornI got a huge craving for warm caramel corn the other night after work. I had been talking to Will earlier in the day about a farmer’s market in Lancaster County that sold fresh from the melting pot caramel corn.

As kids, we’d follow mom around the market, eating the warm treat from the sticky little bags. It was awesome. Except for mom, who often had to clean the caramel out of our hair, our clothes and whatever else we managed to touch.

Oh, well. Mess aside, caramel corn is wonderful. And if you need a homemade gift idea for family or co-workers, this is good for that, too.

Recipe for caramel corn

  • 3 quarts popped corn
  • 1 cup packed brown sugar
  • 1/2 cup Karo light corn syrup
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla

Pop the popcorn. Separate the popped kernels from any of the unpopped kernels.

In medium sauce pan combine brown sugar, corn syrup, butter, and salt. Bring to a boil over medium heat stirring constantly. Stop stirring. Boil for four minutes. Remove from heat, stir in baking soda and vanilla. It will become foamy. Stir until the baking soda is completely dissolved.

Pour over popcorn.

Stir thoroughly to completely coat the popcorn. Pour the caramel corn onto wax paper.

For a crispier popcorn, you can bake it at about 250 for an hour, stirring every 10 to 15 minutes. Store in an airtight container or plastic bag.

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