I'm not a food blogger - that will be VERY obvious by my pics - but I was reminded by FB the other day that I was making caramel corn by this time last year. **Why am I so slow this year??** I shared that memory and the recipe was requested, so here it is.
We LOVE this stuff!! I cannot tell you how many batches we make and give away plus we have to have
A friend gave me this recipe almost 20 yrs ago and we make it so many times throughout the fall and for Christmas. I don't do it other times in the year because I would eat too much. WARNING: it is addictive!!!
I truly apologize for the poor quality of my pics. I'm not a great photographer anyway, but these were all taken with my phone, some taken one-handed while doing things so they're blurry, and some were taken by my son as I hollered, "Take it now!" :P
Caramel Corn
{Preheat oven to 225F}
6-8 qts popped corn {I use a scant 1 c unpopped kernels}
1-2 c peanuts, optional {I prefer it without peanuts but also avoid them because of friends with nut allergies}
1 c butter or margarine
2 c brown sugar
1/2 c light corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
~Pop corn and place in large roasting pan. {Add peanuts, if desired.} Set aside.
(I pop a scant 1/2 c of kernels at a time in my Whirly Pop pan.)
~Combine butter, brown sugar, corn syrup, and salt in heavy sauce pan over medium heat.
~Bring to rolling boil, stirring constantly. Once boiling, boil for 5 minutes. {No need to stir though I do occasionally}
~Remove from heat and add vanilla and baking soda. Stir quickly and vigorously until it foams up and turns a nice light golden color.
~Pour over popped corn and gently stir, stir, and stir some more until everything is coated.
~Bake at 225 for 1 hour, stirring every 15 minutes.
~Spread on cookie sheets or wax paper to cool. Break apart and store in airtight container. ENJOY!!!
This is really blurry! I guess I was shaking with excitement! LOL |
Trust me... your friends will LOVE it if you make this for them!!
Thanks for stopping and have a blessed day!!
1 comment:
Yummy! TFS hugs, Teresa
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