As my 30th birthday inches closer, I’m feeling the press of some weird deadline to MAKE AND DO things that I haven’t done before, as if the embarassment of NOT having made or done them before turning 30 will kill me.
And it’s getting really dumb. Because the stuff bothering me IS REALLY DUMB.
Homemade caramel corn is one of those things. The stuff in and of itself isn’t dumb, you understand, but the idea that I must make it before August 16th, 2015 is pretty petty.
Be that as it may…
You’re Going to Need:
12 C. Plain, Popped Popcorn
2 Cups Brown Sugar
1/3 C. Light Corn Syrup
1 tsp. salt
1 Cup Butter, plus extra for buttering pans
1/2 tsp. baking soda
1 tsp. vanilla
1 C. dry, roasted peanuts
Preheat oven to 200 degrees.
Butter two jelly roll (cookie sheet) pans. If you have an 8-year old, they’d be really good at this.
Spread popped corn onto buttered pans (add peanuts as well, if you’re using them). Set aside.
In a large saucepan, bring brown sugar, corn syrup, butter and salt to a boil over medium heat. Stir constantly for 5 minutes while it boils. Remove from heat, and stir in baking soda and vanilla. It will foam, so THIS is why we use a large saucepan!
While it’s light and foamy, pour it immediately over the popped corn. Don’t worry too much about coating the popcorn evenly… it will coat more evenly in the oven each time you stir it.
Bake for 45 minutes-1 hour, pulling out every 15 minutes to stir. Pour finished caramel corn out onto waxed paper and allow to cool before breaking up and eating.
This stuff tastes JUST like Sunday evening. Enjoy!