A quick, rich treat for anytime, including Christmas, is caramel corn.  Kids of all ages take to this snack.

I preheat the oven for 250° F. I pop our homegrown popcorn in my popcorn popper. Store-bought popcorn will do.  We need 6 quarts of popped popcorn.  That is enough to fill up my roaster pan or about 3 poppers full. I put the popcorn in the oven to keep warm while I make the caramel topping.

 

 

In a heavy saucepan, at low heat, I melt 2 sticks of butter with 2 cups brown sugar, 1 tsp. salt and 1/2 cup corn syrup stirring constantly till it boils.   Let it boil for 5 minutes without stirring.

 

 

 

 

 

Take off of the burner and add 1 Tsp. vanilla and 1/2 tsp. baking soda.  Stir.  The mixture will foam.

 

 

 

 

 

Remove the popcorn from the oven. Pour the caramel mixture over the popcorn and stir.  Cover as much popcorn as possible.  Return the popcorn to the oven for 15 minutes.  Stir the popcorn.  Do this 3 more times and you have a super treat for any holiday.

 

 

 

 

 

 

When the mixture cools the final time, break the kernels apart with a wooden spoon.  Store in an air-tight container.

 

 

 

When the weather cools and the leaves start to fall, this recipe beckons.

photo credit: Bretta Grabau
photo credit: Bretta Grabau
photo credit: Bretta Grabau
photo credit: Bretta Grabau
photo credit: Bretta Grabau