Pop 1 cup of corn (boy does it make a lot of popcorn!)
Preheat over to 215*
In a 2 quart sauce pan melt 2 sticks (1 cup) of butter over medium heat. Then add 2 cups of brown sugar, 1/2 cup corn syrup and 1/2 tsp of salt (increase to 1 tsp if using unsalted butter) and increase temperature to medium high. Stir continuously until it reaches a boil. Boil for 5 minutes. Do not stir during this time.
Remove from heat and add 1/2 t of baking soda and 1 t of vanilla. Pour over popcorn. Stir until coated well. (I used two large bowls to do this).
Spread corn onto parchment covered baking sheets. Bake for 40 minutes stirring every 10 minutes. If corn is still mushy cook for 10 minutes longer until you reach the desired crunch. (I found a recipe for this on another blog. I tweaked it just a little and wanted to give her credit for the original recipe.)
Allow to cool and store in an airtight container.
Chuck declared this the best carmel corn ever! He said he will not buy store bought again. yippee!
I will be packaging this is glass jars to hand out at Christmas.
I hope you are taking time to enjoy the simple moments!
Sunday, November 21, 2010
Over the weekend I made my first batch of homemade carmel corn.