Monday, Oct.22, 2012

Caramel Corn

Caramel Corn is one of my favorite snack items.  I tend to make it only during the fall season.  This is a good thing, because it never lasts long.   Gavin and I always fight over it-and he usually wins!!  I have made this recipe plenty of times last year-Thanksgiving, Christmas and the week’s in-between.  I decided to make this over the past weekend as we had our first snowfall (so excited!) and Halloween is fast approaching.  You can add M&M’s, candy corn or other treats if you want to give it a Halloween flair.  But in my opinion, it’s best without anything!

Hope everyone has a lovely week! Can’t wait to share part 2 of my sisters wedding! :)

Caramel Corn

INGREDIENTS:
1 cup popcorn kernels, unpopped
1 cup (2 sticks) unsalted butter
½ cup light corn syrup
2 cups packed light brown sugar
1 tsp. kosher salt
½ tsp. baking soda
1 tsp. vanilla extract

DIRECTIONS: 
Preheat the oven to 250° F.  Line 2 large baking sheets with parchment paper.

Pop popcorn using your preferred method.   Divide the popped popcorn into two large bowls and set aside.

For the caramel; melt the butter in a medium saucepan over medium heat. Once melted, add the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.

Once the mixture comes to a boil, continue to boil for 5 more minutes, without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract (the mixture will bubble up and become frothy).

Pour the sauce over the popcorn in the bowls and toss to coat thoroughly. Spread the popcorn evenly over the prepared baking sheets.

Bake for 40-50 minutes, stirring every 10 minutes. After 40 minutes, test a cooled piece of popcorn-if it is not crispy, bake for 10 minutes more.

Remove the baking sheets to a wire rack and cool completely. Break apart and serve.

Source: Annie’s Eats, originally from  Christie’s Corner