Christmas Yumminess: Caramel Corn
The past few Christmases I've posted some recipes that are traditional here at the Stanley/Lehrman household: Cheese Ball, Summer Sausage & Peppernuts, and Almond Toast. I think it was last year that Isaac and I enjoyed delivering Summer Sausage and Almond Toast to friends. This year, however, I didn't get around to making the almond toast. Instead, I decided to make Mom's Caramel Corn recipe to go along with the Summer Sausage and Zippy Mustard.
Christmas Caramel Corn:
Pop roughly 7 quarts of popcorn.
If you're doing it on the stove, you'll need about 1 3/4 cup dry popcorn (1/2 cup dry popcorn makes roughly 2 quarts popped popcorn.) (Don't know how many bags of microwave popcorn that would be...)
Mix together and boil for 5 minutes (while stirring):
- 2 cups brown sugar
- 1 cup butter
- 1/2 cup white or dark corn syrup
- 1/2 tsp salt
Remove from heat and stir in:
- 1/2 tsp soda
- nuts, optional
Pour over popcorn.
Note: Make sure your popcorn is all popped by the time the caramel sauce is ready, as the sauce hardens quickly and it will be harder to adequately cover the popcorn. I learned this the hard way when I didn't have enough popcorn, so I had to pop more, after already pouring the sauce over most of the popcorn. It worked out ok, but as you can see in this picture, some of the popcorn didn't get as covered as it should have.
Dump the caramel-covered popcorn onto 2 ungreased baking pans.
Bake at 250 degrees for about 1 hour, stirring every 10 minutes. You will notice the popcorn getting more coated each time you stir it, so don't despair if your batch starts out like mine did!
If you test the popcorn when you stir it, you will also notice it getting drier and less sticky.
When you remove it from the pan, it might come out in big chunks.
Just break up the chunks and enjoy!
///Popcorn, homemade mustard, and summer sausage all ready to deliver.\\\
Have a Merry Christmas!
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