This time of year I think about my grandmother. She passed away many years ago but I have many fond memories of visiting her house every weekend. On special occasions she would pull out her tattered recipe book and make some special treats. Caramel corn was one of those recipes and I carry on the tradition of making it at Halloween and Christmas. Sweet and crunchy this recipe is sure to please carollers or trick or treaters.
1 cup popcorn
1 cup butter
2 cups brown sugar
1/2 cup golden corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
When working with hot sugar be careful. You don’t want to burn yourself.
Heat the oven to 250 degrees Fahrenheit.
Pop 1 cup of popcorn. Remove un-popped kernels and put the popped popcorn into a buttered roast pan.
Melt 1 cup of butter in a large saucepan. Make sure the pan is large enough as when you add the soda the mixture will bubble up.
Stir in 2 cups brown sugar, 1/2 cup golden corn syrup and 1 tsp salt.
Bring mixture to a full boil stirring constantly. Let mixture boil for 5 minutes and remove from heat. Do Not Stir.
Stir in 1/2 tsp soda and 1 tsp vanilla just until blended. Pour over popcorn and mix together well.
Bake for 1 hour stirring every 15 minutes. Spread out onto parchment paper to cool.
Peanuts can be added to this recipe.
For another sweet treat try Chili Cereal Brittle