Wednesday, October 31, 2012

Salted Caramel Corn

I've had a few people ask me for this recipe recently, so I thought I'd share it. It's Matt's favorite treat and since I usually only make it in the fall, we've been having it a lot lately. This recipe was given to me by my good friend Jannet, baker of all things sweet and delicious. It is hands down the best caramel corn I've ever had and is severely addictive! Be prepared to inhale the entire bowl. In fact, it's probably best if you divide up servings so you don't find yourself protectively shielding your guests' hands from the bowl during a movie night at your house and then get talked to by your husband about sharing. Er, just a suggestion...
You will need:
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
1 teaspoon sea salt
3 quarts popped popcorn
1 large brown grocery bag

While your popcorn is popping, combine the sugar, butter and corn syrup in a glass bowl for the microwave or a sauce pan on the stove top. (I usually don't have corn syrup on hand and often make it without it. It still comes out delicious, but doesn't thin out the caramel as well.)

Heat the sugar, butter and corn syrup until it boils for two minutes (around 4 minutes total in the microwave).
Stir in the vanilla and baking soda. 
Pour the mixture over the popcorn in a clean, brown grocery bag.
Fold the top down and shake it around.
Microwave the bag for a total of 3 minutes, shaking and turning over every 40 seconds.
Sprinkle sea salt over the popcorn and enjoy!

Although it seems weird to microwave the caramel corn, this step helps it spread evenly over all the popcorn. You can skip this step if you don't have a microwave, but it will be a bit chewy instead of crunchy.

This is the perfect snack to enjoy while waiting for trick or treaters! Happy Halloween!

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