Homemade caramel corn. Stupendous!
Who knew that it would be worthwhile to make it yourself? And so quickly and easily?
I should have added peanuts and I would have been taken back to that time in 6th grade when we went on a field trip to the amusement park and I bought a box of Cracker Jacks with the money Mom gave me for lunch…
Let the sweet adventure begin!
To a popcorn popper, add 3 tablespoons vegetable oil and
a heaping 1/2 cup of popcorn kernels. Heat over medium heat until you hear the popping. Pull off the heat when it starts to slow…you don’t want overcooked popcorn, especially since it’s going into the oven, too! This will yield about 7-8 cups of popcorn.
In a medium saucepan, mix together 1 stick of salted butter with 1/2 cup of light brown sugar,
with 1/8 cup light Karo corn syrup,
and 1/4 teaspoon salt. Whisk all ingredients together and boil for 1 minute. Remove from stovetop. Add 1/4 teaspoon vanilla and 1/8 teaspoon of baking soda. Stir and
pour over 7-8 cups of popcorn. Spread on 2 greased cookie sheets and bake in preheated oven at 250 degrees, for 1 hour, stirring every 15 minutes.
Fills a regular size chip/salad bowl.
Bon Appétit, Ma Chérie!