Saturday, December 17, 2011

Caramel Corn

I was missing in action over Christmas. Let's be real here, over December. Having a big girl job really puts a cramp in my baking/blogging style. So I missed chex mix and crab cakes, cut-out cookies and corn casserole. Next year, next year. So, I'll try to make up for it in the new year.

This salty sweet caramel corn goes a long way towards making up.

{Caramel Corn}
6 quarts (3 large bags) simply salted or natural popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla

In a saucepan, melt butter and stir in the brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Then boil without stirring for five minutes. Remove from heat and stir in the soda and vanilla.
Put popcorn in two large shallow baking pans and gradually pour caramel over popcorn, stirring well. Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from oven and dump the popcorn onto sheets of waxed paper to cool. When completely cool, break apart and store in an airtight container for easy, delicious caramel corn that's perfect for parties and gifts, or for noshing on at all hours of the day and night!