I’m sick and can’t do much by way of packing (hello, moving in 3 weeks!!!) so I’m finally getting around to blogging this favorite recipe of ours. On Sunday night, I came down with a fever, aches, headache, sore throat, and all that jazz. Bleh. I laid on the couch all day yesterday and watched show after show after show on HGTV and Food Network. I didn’t fix healthy meals (good thing Little Caesars is down the road), my daughter ate the whatever took the least effort, and I sent my husband to the grocery store for sickness essentials like orange juice and frozen yogurt bars. I absolutely crashed on the couch after Daniel came home from work with the worst body aches and headache. I felt like I got hit by a truck. Today is a tiny bit better. I have some energy but still have a fever, sore throat, and clogged head. I’m hoping this passes quickly! There is SOOOOO much to do around here!
I was introduced to this recipe shortly after we were married (almost six years ago). A lady in our church made this caramel corn and my husband raved about it so we asked for the recipe. I have never been a huge popcorn or caramel corn fan, though I eat it on occasion. But I have to say that this stuff is really good. Give it a shot! It’s easy, very inexpensive, and a crowd pleaser. It would be a great addition to any backyard BBQ, labor day picnic, or late-night movie session. It would also make a great gift during the holidays!
Oven-Baked Caramel Corn
1 cup popcorn kernals (trust me, this will FILL your pan)
2 cups firmly packed brown sugar
1 cup (2 sticks) butter
½ cup light corn syrup
1 tsp. salt
½ tsp. baking soda
1 tsp. vanilla
Pop corn and put in large greased turkey roasting pan (I like to buy a disposable one with a lid). Melt butter over low heat in medium saucepan. Add brown sugar, corn syrup, and salt. Turn heat up to medium and stir with wooden spoon until mixture comes to a boil. Set timer for 5 minutes and boil without stirring. Remove from heat and quickly add vanilla and baking soda. Stir well—mixture will turn a lighter color and start foaming. Pour over popcorn and toss well. Bake @ 250 for 1 hour—stir every 15 minutes. Pour out onto wax paper and spread to cool. Store in airtight container.