Caramel Corn

Remember those huge tins of popcorn that you see around Christmas all the time that are filled with cheese, caramel, and butter flavored corn? Do you have a favorite? Every time I dive into one of those tins, I go straight for the cheese. I love caramel corn, but I'm not a huge fan of it unless it's homemade. Don't get me wrong, I don't let it go to waste. I still eat it. Of course I do. Yep, that's the only reason I need to watch my weight. I don't let the caramel popcorn go to waste at Christmastime. I'll work on that. :)

I wanted to make some homemade caramel corn as a snack for the hotel stay this past weekend. If you are apprehensive about making caramel corn because you don't think you can, just do it. You don't need a candy thermometer for it, and if you ruin it, it's just ingredients you would normally have so it's not like you're spending a ton of money then throwing it in the garbage.

(When looking at my pictures, keep in mind that I doubled this recipe for our trip.)

Preheat oven to 300 degrees. 

Spray a large baking sheet with nonstick spray and set aside.

Pop the corn. Remove unpopped kernels then place the popcorn in the pan. Place in oven to keep warm.

Add brown sugar, butter and corn syrup to a large, heavy saucepan. 

Cook and stir over medium heat until boiling.

Once boiling, stop stirring and let it boil for 4 1/2-5 minutes. 

(While it's boiling, spread a large piece of aluminum foil on the counter and coat it with butter.)

After the 5 minutes of boiling, remove from heat, stir in baking soda and vanilla.

Quickly, but carefully, pour over warm popcorn and gently stir to coat.

Return to oven and bake for 15 minutes.

Stir and bake 3-5 minutes more.

(Watch carefully so it doesn't burn. You will end up with this and this doesn't taste good. Trust me.)

Remove from oven and spread on prepared foil.

Let cool then break into clusters.

Recipe adapted from Better Homes and Gardens 

Ingredients

8 cups popped popcorn, plain

3/4 c. brown sugar, packed

1/3 c. butter

3 Tbsp. corn syrup

1/4 tsp. baking soda

1/4 tsp. vanilla

Directions

Preheat oven to 300 degrees. 

Spray a large baking sheet with nonstick spray and set aside.

Pop the corn. Remove unpopped kernels then place the popcorn in the pan. Place in oven to keep warm.

Add brown sugar, butter and corn syrup to a large, heavy saucepan. 

Cook and stir over medium heat until boiling.

Once boiling, stop stirring and let it boil for 4 1/2-5 minutes. (While it's boiling, spread a large piece of aluminum foil on the counter and coat it with butter.)

Remove from heat, stir in baking soda and vanilla.

Quickly, but carefully, pour over warm popcorn and gently stir to coat.

Return to oven and bake for 15 minutes.

Stir and bake 3-5 minutes more. (Watch carefully and don't overbake or it will burn.)

Remove from oven and spread on prepared foil.

Let cool then break into clusters.