Oven Caramel Corn

28 Jul

Just after we got home from church this afternoon, one of the little neighbor girls told my girls all about how they were going to have popcorn and watch a movie as a family. This, of course, brought about the inevitable question: “Can we make popcorn too?!” For the first time in a long time, all three girls managed to make it home with their hair in tact (we don’t usually make it past the first half hour, let alone all three hours) – how can you not reward that? So I said sure – I haven’t made caramel corn in forever, and when I suggested it as an alternative to regular ol’ popcorn, I got a, “Yeah! That actually sounds good!” A vast improvement from, “Mom, why do you always cook yucky things?” Yes, they really said that. Hubby cooked dinner, so I got to do dessert (although, truth be told, we ate dessert first – my excuse being it was done first :)).

photo-90

Ingredients:

8-9 qt. popcorn (or 2 bags of the microwave popcorn)

2 cups brown sugar

1 cup butter

1/2 cup corn syrup

1 tsp salt

1 tsp vanilla

1/2 tsp baking soda

Preheat oven to 250^F. Melt butter and brown sugar in saucepan over medium heat. Add corn syrup and salt. Bring to boil and continue boiling for 5 minutes, stirring well. Remove from heat and add vanilla and baking soda, stirring quickly. Caramel will become fluffy. Pour caramel over popcorn and mix well. Tip: Spray the inside of a large bowl and a wooden spoon with cooking spray so the caramel doesn’t stick as much.

Spread caramel corn on a cookie sheet and place in oven. Bake for 15 minutes; stir once, then bake for 15 minutes more. If you prefer sticky caramel corn, bake for less time or don’t bake at all.

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