Wednesday, September 8, 2010

Caramel Corn


I found this recipe last October, when the craving for caramel corn hit me big-time.  I had just given birth to my last baby, and figured that I could "use" the extra calories since I was recovering from surgery and nursing my newborn.  Yeah.  I have a twisted mind like that.  I'm pretty sure I made 3 batches of this in the month of October alone.  Oops.  You seriously will have to exert a major amount of self-control to put the container back in pantry and walk away.   Caramel corn is the sole reason why I keep corn syrup in my kitchen.  Caramel corn is literally the best fall munchie there is.....

Caramel Corn
Source: Food.com (formerly RecipeZaar)

3 bags popped microwave popcorn (8 quarts popped)
2 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Directions:
Pop popcorn in microwave; pour each bag into a large colander and shake gently to separate the seeds from the popped kernels.  Divide popped popcorn into two 9x13 ungreased baking pans.

In saucepan heat all ingredients except baking soda; cook five minutes over medium heat.  Remove from heat and using a long handled wooden spoon, carefully stir in baking soda until foamy.  Pour over popcorn and mix well to coat.

Bake at 225° for 1 hour, stirring every 20 minutes.

Remove from oven and cool slightly; then pour onto wax paper and cool completely; break pieces apart and store in airtight container.

Try not to eat the whole batch in one sitting.  :)

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