We've come to expect a large jar of Caramel Corn in Jane's arms when she arrives at our Christmas Eve Celebrations. Just follow the simple step by step instructions and you will for sure add this recipe to your holiday treat list every year. It's Fabulous! Thanks, Jane!
Ingredients
4 quarts unsalted popped popcorn
3 cups pecans (more if you prefer)
1 cup of packed light brown sugar
½ cup of light Karo syrup
1 stick of butter (1/2 cup) salted
½ teaspoon of salt
½ teaspoon of vanilla
½ teaspoon of baking soda
Instructions
Preheat the oven to 200 degrees
Pop 4 quarts of unsalted popcorn
Spread the popped popcorn onto 2 cookie sheets
Spread the pecans over the popcorn.
Place the two cookie sheets in the oven. Warming the popcorn and nuts help the caramel sauce adhere and spread evenly.
While the corn and nuts warm in the oven make the caramel sauce.
Place brown sugar, Karo syrup, butter and salt in a medium-sized heavy saucepan
Bring to a boil.
When the top is completely covered in small boiling bubbles begin to time it for 5 minutes.
At the 4 minute mark, remove the popcorn and nuts from the oven and place in a large plastic bowl.
A plastic bowl is used because the caramel sauce does not stick to it and it's easy to clean.
At the 5 minute mark, add the vanilla and baking soda and stir.
The mixture will begin to foam and that's what you want.
Remove the caramel sauce from the stove and pour over the popcorn and nuts.
Slowly stir the mixture scooping from the bottom up to make sure the popcorn and nuts are coated.
Return the popcorn mixture to the cookie sheets.
Bake at 200 degrees for 1 hour.
At 30 minutes, turn popcorn on each cookie sheet and switch racks.
At one hour remove from the oven and transfer the caramel corn to wax paper for cooling.
Break the caramel corn into bite sized pieces.
Store in containers with tight fitting lids.
This is a great treat to make for gift giving. Fill holiday containers or glass jars and get creative!
Enjoy!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/caramel-corn/