Caramel Corn

Caramel Corn

Um, I can't believe that Halloween is in two days.  Then it's November!  Where the heck did the time go?  We are officially in the whirlwind of the holiday season.  This year, I haven't been into making a lot of Halloween-themed desserts.  So, unfortunately, that means I don't have treats to share with you this year!  I did decorate though, which I think is probably the first time ever.   

Caramel Corn

Since I don't have any cool looking cookies or cupcakes to share with you, I hope caramel corn will suffice.  This is the good stuff right here.  Great if you need a last minute party dish idea.  Even better if you just want to snack on it.  Throw some candy corn into it, and it fits right in with the other Halloween themed dishes.  Warning: it's incredibly addictive.  I am talking about the chewy, sweet addiction.  Even if you don't celebrate Halloween, or it's the summer time, you should make this. 

Caramel Corn

Caramel Corn
Yield: about 16-20 servings

  • 1 cup popcorn kernels, unpopped

  • 1 cup (2 sticks) unsalted butter

  • 1/2 cup light corn syrup

  • 2 cups packed light brown sugar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon baking soda

  • 1 teaspoon vanilla extract

Pop popcorn using your preferred method.  Place the popped popcorn in a very large bowl, or divide between two bowls.

Preheat the oven to 250°F.  Line two large baking sheets with parchment paper or a silicone baking mat.  Set aside.

Meanwhile, to make the caramel, melt the butter in a small saucepan over medium heat.  Once the butter is melted, stir in the corn syrup, brown sugar and salt.  Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.

Once the mixture reaches a boil, let boil for 5 more minutes without stirring.  Remove the mixture from the heat, stir in the baking soda and vanilla extract.  The mixture will bubble up and become frothy.  Pour the caramel sauce over the popcorn in the bowl and toss to coat thoroughly.

Spread the popcorn as evenly as you can onto the prepared baking sheets. Bake for 40-50 minutes, removing from the oven to stir every 10 minutes.  After 40 minutes, test a cooled piece of popcorn.  If it is not completely crispy, bake for 10 minutes more.

Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.

Source: Annie's Eats

Halloween, Holiday, Snacks, FallLydia