If your mom is anything like mine, she has a few dishes that she makes during the holidays every year. Sometimes that’s bread, or pies, and even mains (turkey or ham, anyone?). Mine makes Broccoli Cheese Casserole and Caramel Corn.
And now I make Broccoli Cheese Casserole, as you might expect, but until a few days ago, I had never had access to her caramel corn recipe. Y’all – it’s so addictive.
When I added the ability to receive Reader Submitted Recipes, she was my second submission. To my utter delight, and our wonderful fortune, my mom has shared her caramel corn recipe with us.
This is probably her most-requested snack. Everyone who has tried it starts asking her in July when she’ll be making the first batch. Everyone wants in on that first, gooey, crunchy caramel corn batch of the year.
And honestly, who can blame them. Caramel is one of the traditional cold-weather flavors, and I personally look forward to everything being caramel flavored starting in September. Caramel Apples, Salted Caramel Mocha, Caramel Corn.
Some of my best memories are coming home to a house that smells like popcorn, butter, and caramel. And now, I get the chance to make it myself, and share it with you. Let’s see if we can make it as good.
I doubt it, but we can try!
Baked Caramel Corn
- Wooden Spoon
- Roasting Pan
- 1 cup Butter 2 sticks
- 2 cups Brown Sugar firmly packed
- 1/2 cup Light Corn Syrup
- 1/8 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 1 cup Unpopped Popcorn popped
- Melt butter.
- Stir in brown sugar, corn syrup and salt.
- Bring to boil, stirring constantly.
- Boil without stirring for 5 minutes.
- Remove from heat. Stir in soda and vanilla (it will get foamy).
- Gradually pour over popped corn, mixing well.
- Turn into a roasting pan.
- Bake at 250°F (120°C) for 1 hour, stirring every 15 minutes.
- Remove from oven, cool completely.
- Break apart and store in tightly-covered container.