I don’t know if you have ever had the Topsy’s caramel corn, in the big tins, but I think that this stuff is better! It’s crazy flavorful. My apologies for the terrible pictures. I took them at 6 o’clock this morning when I first woke up… not my brightest idea. But I don’t typically have bright ideas at that time of day.
I have several favorite holiday treats.
- pumpkin pie
- bourbon balls
- chocolate balls (like buckeyes)
- peanut clusters
- haystacks…. until I became gluten free….
- and now, this caramel corn!
This recipe was sent from Heaven. I have made several batches of it, and it hasn’t failed to impress yet! First Carrieli and I made 3 for the goody baskets. I made some for a Christmas party, and everyone loved it, and I made some more as a Christmas present for my boss. And anything that is ever left over…. well it doesn’t stay long around our house….
Homemade Caramel Corn
I used the recipe from Joy the Baker for this. Her page has much better quality pictures so I encourage you to check it out.
- 2-3 Tbsp oil & 1/2 cup popcorn kernels (makes about 12 cups popped popcorn)
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1/2 cup butter or margerine
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Preheat oven to 250.
- Lightly Spray or grease two cookie sheets.
- Pop your popcorn according the instructions on the package and then set it aside in a LARGE bowl.
- Put the butter, brown sugar, and corn syrup in a 2 quart saucepan. Over medium heat, stir the mixture till it’s melted and combined. Once it begins to boil, let it sit there and continue to boil for about 5 minutes. Don’t stir it during those 5 minutes. Just watch it bubble and admire the beautiful gold color.
- Take the mixture off the heat and immediately stir in the baking soda and vanilla. The coolest thing will happen. The mixture foams, turns color, and change consistency!
- Immediately after that pour the “caramel” over the popcorn and mix it up. That’s why you need a LARGE bowl. Try your best to coat all of the popcorn with the caramel. You have to do this quickly, and carefully because the caramel is sticky and HOT.
- Pour the mixture out onto the cookie sheets. I like to use two because in bit you will have to stir up the popcorn again, and that’s hard to do when your cookie sheet is overloaded.
- Bake for 20 minutes. Take them out and stir them up again. This is a chance to really get the caramel evenly distributed. Bake 20 minutes longer. When you take it out you can mix it again if you want.
- Let the caramel corn cool and then break it up into desired size pieces. If you are giving it away…. a word of caution, it’s addicting. You’ll eat half the gift before you have a chance to wrap it. Now if it’s a gift to yourself then it isn’t a problem. 😉
- If you need to make a lot, make it one batch at a time. As there won’t be enough room in your oven for multiple batches.