Caramel Corn

Caramel corn is an amazing combination of crunch and sweet and old-fashioned nostalgic goodness. I mean, who wouldn't want to pop a few pieces in their mouth? This is a great option for gifts, sure, and is also a winner at any bake sale. (hint: send it already portioned in small bags or you'll never get your large container back. Speaking from personal experience...)

We often make double batches of this caramel corn because it is a favorite. You can do so as well, but make sure the pot you are using has high sides as the mixture will expand considerably as it boils up. Store any leftover caramel corn in an air-tight container or in the freezer (it never lasts long enough in our house to end up in the freezer, but things may be different at yours).

Note: the recipe calls for air-popped popcorn. Air poppers saw their heyday a while ago, and now are harder and harder to find. You can buy bags of plain popcorn, or we use our Whirly Pop popper which is awesome because it works on any stove, and doesn't matter if your voltage is 110 or 220.

One more note: I think sprinkling just a bit of salt on the popcorn while still warm and using salted nuts is a good thing. If y

Caramel Corn

Yield: about 6 quarts

Ingredients

12-13 cups popped popcorn (about 2/3 cup unpopped corn)

(2 loads of air popped popcorn made according to manufacturer's instructions. Or make it on the stovetop. Just make sure it is as plain as possible, no added butter or flavorings)

Pinch of salt

2 1/2 cups dry-roasted lightly salted peanuts

Caramel mixture:

1/3 cup unsalted butter

1/4 cup light brown sugar

3/4 cups sugar

1/4 cup honey

1/2 cup corn syrup or cane syrup (Lyle's is a good one)

1/2 teaspoon baking soda

1 1/2 teaspoon vanilla

1/2 teaspoon salt

Directions

Make popcorn. In a large roasting pan, combine popcorn and peanuts. Lightly sprinkle the warm popcorn with salt. Set aside.

Preheat oven to 250.

Measure the vanilla into one small bowl and in a second, combine the baking soda and salt; and set both small bowls near to your working area.

In a large saucepan with high sides, melt butter, and then add sugars, honey, corn or cane syrup. Stir, allowing mixture to come to a boil. Reduce heat to medium, and boil gently without stirring until the mixture registers 265 F on a candy thermometer. This will probably take 10 - 20 minutes. Stay close as the temperature changes quickly.

Remove from heat. Carefully, keeping the pot at an arm's distance, add the vanilla (careful, it'll splatter). Once the foaming subsides, sprinkle the baking soda mixture over the caramel and stir carefully to combine.

Slowly pour syrup over popcorn. Using a large rubber heatproof spatula, stir and toss to coat as best you can.

Bake for about 20 minutes. Take it out, and gently toss it to stir. Bake for 20 more minutes.

Remove from oven and cool for 1 hour. Break into serving size pieces. Enjoy!

Keeps for about three days at room temperature in an air-tight container. You may freeze cooled caramel corn on large baking sheets (this will keep it crisp and reduce clumping). Once frozen, place portions in PAPER bags and store in freezer.