I had this all packaged up and ready to give as a hostess gift, until my husband gave into his temptation. Of course, I had to join him.
Just so know or in case you care, I’m eating this as I write this post. I’m going to use the excuse that it’s for writing inspiration.
It was also leftover from this, which I too ate.
I love my popcorn.
I’d say I eat popcorn about 4-5 times a week. No joke.
I’d say my air popper is the most used kitchen accessory. That and my blender.
Sometimes I’ll mix it up and pop popcorn on the stove, which you can learn here. It’s another favorite.
There could be worse things than popcorn addiction, right?
[Photographed by Lisa Thiele | With Style and Grace]
Caramel Corn Recipe
- 4 quarts popped popcorn [about 8 cups]
- 1 cup brown sugar
- 1/2 cup [salted] butter
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Candy Corn – gluten-free option
Preheat oven to 250 degrees. Spray a large baking pan [or pot] with cooking spray. Add the popcorn to the pan [or pot] while you prepare the caramel sauce; set aside.
In a large saucepan over medium heat, mix the brown sugar, corn syrup, butter and salt. Stir constantly until it comes to a boil.
When the sauce begins to boil, don’t stir for 5 minutes. Remove from heat and stir in baking soda and vanilla; mix well.
Pour the syrup over the popcorn and stir to coat evenly.
Bake for 45 minutes – stirring occasionally. Spread the popcorn out on parchment paper [on counter space] to cool.
Once it’s cooled, break apart and store in airtight container.
Adapted from All Recipes
October 17 2011