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| Photo: my_amii, Flickr |
While away a rainy afternoon whipping up this caramel corn at home.
Caramel Corn
4 to 6 quarts popped popcorn (a standard bag of popcorn usually yields 12-14 cups; use more or less depending on how sweet you like your corn)
1 cup (2 sticks) unsalted butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
Optional mix-ins: chocolate chips, peanuts, pecans, etc.
Preheat oven to 250 degrees. Over medium heat, melt the butter in a saucepan, then stir in the brown sugar, corn syrup and salt. Stir the mixture constantly until it comes to a boil, then stop stirring for 5 minutes. Remove the saucepan from heat, and stir in the baking soda and vanilla (the mixture will foam).
Pour the caramel over the popped corn (and mix-ins) and stir to coat. Bake on a large, rimmed baking sheet for 1 hour, stirring occasionally. Spread the finished product on waxed paper to cool completely and enjoy!
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