One of my favorite things to do at Christmastime is make caramel corn. It’s kind of weird, cause this caramel corn recipe is SO delicious, and for some reason that’s the only time I make it – around Christmas. Why? I have no idea. It might be that around the holidays it feels like there is a free pass to eat whatever you want, no matter how bad for you it is. And boy, do I love that free pass.
So, I wanted to share this delicious recipe with you all in the hopes that you would enjoy it just as much as husby and I do.
You will need:
- 8 Qt. Popped corn
- 3 Cups brown sugar
- 1 1/2 Cups butter
- 3/4 Cup light corn syrup
- 1 Tsp. Salt
- 1 Tsp. Baking Soda
- 1 Tsp. Vanilla
Preheat your oven to 325 degrees. In a large heavy saucepan, combine sugar, butter, corn syrup and salt.
Place the popcorn in a large pan or two (do not use a glass baking dish – it doesn’t work well)
Heat the ingredients in your saucepan over medium heat until the butter melts and the mixture comes to a boil, stirring. Once mixture has come to a boil, cook for 5 minutes without stirring.
Remove from heat and stir in baking soda and vanilla (this is my favorite part cause the caramel poufs up when you add the baking soda, and gets all angry when you add the vanilla…you’ll know what I mean when you do it)
Pour mixture over popcorn and stir to coat. Don’t worry if the mixture doesn’t coat the corn all the way….the caramel will melt and spread out as it bakes. Place the baking pan in the oven for 15 minutes, stirring every 5 minutes. Let cool in a large bowl (preferably Missoni for Target collection), and be sure to stir a couple times as it cools so it isn’t one huge blob of caramel corn. It’s tough, but wait for the caramel corn to cool all the way before you eat it, that’s when it’s at it’s best crunchy deliciousness!
Now pop “A Muppet Family Christmas” into your VHS player and enjoy!
Merry Christmas, everyone!