The BEST Caramel Corn

 

Do you have all of your baking done? Just getting started or maybe somewhere in the middle like me? I wanted to share a treat that I really look forward to all year, and because I would consume far too much, only allow myself to make this during the holidays.  This treat is nothing but sweet, crispy and de-lish, and I hope you enjoy it as much as we do.  I found the original recipe here and made a couple adjustments to my tastes and love how easy it is to make.  My version fills 3 1/2 gallon sized Ziploc storage or freezer bags.

The BEST Caramel Corn

Makes 3 1/2 Gallons

• Preheat oven to 250*
• Grease two disposable large roasting pans and turn the ends up and edges up so they will both fit in your oven at the same time.

14 quarts plain popped popcorn

4 cups brown sugar

1 cup light corn syrup

1 teaspoon salt

2 cups margarine

1 teaspoon baking soda

3 teaspoons vanilla extract

In a large heavy bottomed pan (I use a small stock-pot) combine brown sugar, corn syrup, salt, and margarine and melt over medium heat. Continue to heat until boiling and stir constantly for 5 minutes after the sugar mixture begins to boil. After 5 minutes remove from heat, add vanilla and baking soda, and stir well (it will foam a bit.) Next drizzle over both pans of popped corn and stir to coat the popcorn well. Don't worry if every piece is not coated in syrup for now.

 

Place pans in oven and set timer for 15 minutes, after 15 minutes remove pans from oven and stir popcorn well again, and put them back in the oven.  Do this every 15 minutes until you reach an hour.  Remove pans from oven, stir popcorn once more and allow it to cool about 15 minutes.  I like to cover my counter or table with freezer paper or waxed paper next and spread the caramel corn out to cool completely.  Once it is cool, you can store it for weeks in a sealed container or good Ziploc storage or freezer bags at room temperature. 

 

We just made a big batch of this today and I cannot believe the dent we already put in it! You can add peanuts to yours (about 2 cups) if you like but I like mine like this, and don't have to worry about food allergies omitting them. 

 

In case you missed them here are the other goodies we have been making recently at the twelveOeight casa:

 

Milk Chocolate Fudge

My Favorite Eggnog Bread

Snickerdoodle Cookies

 

What are you working on this weekend? If you are all done shopping, and you don't have to make anything else please know that you are a rock star, and I hope to be so organized someday.

Thank you as always for reading and baking with me today

 

xoxo, Tanya

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