My Christmas series “The Twelve Treats of Christmas” continues with caramel corn. This might not be the most traditional of Christmas treats, but it should be! It keeps for a few days in a tightly sealed container, is a wonderful addition to a tin of homemade goodies, and ships beautifully. Plus, it’s so fun to make up a batch, start a fire, and snuggle up with your honey to watch a Christmas movie. Yay for Christmas!
Caramel Corn adapted from a family recipe
1 c. corn, popped (I used 3 microwave bags) 1 1/2 sticks unsalted butter
2 c. light brown sugar
1/2 c. white corn syrup 1/2 tsp. salt 1 tsp. vanilla 1/2 tsp. baking soda 1 1/2 c. almonds, chopped (or other desired add in) Directions:
1. Preheat oven to 250 degrees. Pour popcorn in a very large, wide bowl. 2. In a deep saucepan over medium-high heat, melt butter. Add brown sugar. corn syrup, and salt. Bring to a boil, whisking constantly, for one minute. Continue boiling, without stirring, four more minutes. 3. Remove from heat and stir in vanilla, baking powder, and almonds, if desired. Mixture will flare up a bit. 4. Immediately pour mixture of popcorn. Using a heatproof spatula, toss until popcorn is mostly coated. DO NOT USE YOUR HANDS! The caramel will be extremely hot. If popcorn isn’t completely coated, that’s okay. It will get more evenly coated as it bakes.
5. Spread popcorn onto two deep jelly roll pans. Bake for one hour, stirring every 20 minutes. 6. Pour popcorn onto wax paper. Let cool completely, then break into pieces and enjoy!