It's not even a full week into 2011 and I can check off my Hit List item #1: caramel corn! I've been craving it, dreaming about it, drooling for caramel corn for weeks. Must've been those tins of popcorn we kept getting at work for the holidays, haha. Then it popped up on Tastespotting, and I had to make it. Plus I love popcorn - it's probably in my top 5 favorite foods I could eat every day. And I was at my mom's the other day and broke open a can of poppycock and couldn't put it down. It was time to make it for myself!
vanilla girl) because I "accidentally" spilled a little extra, crunchy, light, sweet... and addictive! When I first started making it I thought 20 cups was a lot of popcorn.,, Now I'm not sure if it'll make it to my family dinner on Thursday :-D If you like caramel corn - make it at home and enjoy :)
adapted from Dunkin Cookin the Semihomemade Way
20 cups popcorn (approx 1 cup popcorn kernels - I popped them according to the package directions)
1 cup butter
2 cups brown sugar
1/2 C light corn syrup
1 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda
1/2 C almonds* or other nuts if desired
Pop the popcorn. Allow to cool. Place in a large roasting pan.
Preheat oven to 275. In a medium heavy bottom pot, melt the butter over medium heat. Add the brown sugar, corn syrup and salt. Bring to a boil, then stirring, cook for about 4-5 minutes. Remove from heat and add the vanilla (it'll sputter a bit) and baking soda. Stir until it gets fluffy and the color becomes lighter. Pour over the popcorn and stir until evenly coated.
Bake for 1 hour, taking out every 15 minutes to stir. Pour out onto parchment or wax paper lined baking sheets to cool. Once it's cool, break up into pieces and try not to eat it all :)