Caramel Corn

I love caramel corn.  In my time living in the mid atlantic, I have noticed that caramel corn isn't nearly as prevalent here.  In the midwest, caramel corn/popcorn shops are everywhere.  As an Iowan, I have a special place in my heart for corn in any form, and this recipe is a real winner.  In fact, it is addictive.  I can only make it once or twice a year because I could (and would) eat the entire batch myself. 

Caramel corn

1 cup light brown sugar
1 cup dark brown sugar
1/2 cup light corn syrup
1 tsp. salt
1 cup butter
1 tsp. pure vanilla extract
1/2 tsp. baking soda
8 quarts popped corn

Combine sugars, butter, corn syrup, and salt in a saucepan.  Over medium heat, bring to a boil and cook for 5 minutes.  Remove from heat and add vanilla and baking soda.  Pour over corn and mix well.  Bake in large baking pans (I use my roaster) at 250 degrees for 1 hour stirring every 15 minutes.  Spread on waxed paper to cool. 

My cousin Kathy and her husband Mike put the caramel corn in paper grocery sacks and microwave on high for 45 seconds, shake well, and then another 45 seconds on high.  They made some for me this summer and it was fantastic AND you can avoid the whole washing  roaster ordeal.


The Cookie Mom-ster, Busy Izzie, and Cookie Brookie (me, Isabelle, and Brooke turn into superheros when power baking for the football team) also added some honey roasted peanuts and caramel flavored candy corn to the mix. 

These are headed for the football team as their treat of the week.  The jersey in the top picture belongs to none other than the offensive lineman of the week - Mr. Alec!   Go #75!

Sharing treat this week with
Tuesday Talent Show
Sweetology 101
Dittle Dattle
StoneGable
The Tablescaper
Foodie Friday
Chic on a Shoestring
My Romantic Home
Between Naps on the Porch
No Minamalist Here