I know that it is traditionally a fall treat but I can eat it all year long.
For years I have used the same recipe from my home church's cookbook. You make the carmel corn in the microwave and it is SO easy.
Microwave Carmel Corn1/4 cup Karo syrup
1 c. brown sugar
1/2 c. butter
1 t. vanilla extract
1/2 t. salt
1/2 t. baking soda
In microwave safe bowl combine all ingredients except baking soda. Cook for 6 minutes, stirring every 2 minutes.Meanwhile pop 1 cup of corn. Put popped corn into a paper grocery sack.
Add baking soda to caramel mixture. Stir. Pour over popcorn in sack. Close sack and shake well.
Place entire sack in microwave and cook for 1 minute. Shake. Cook for 1 more minute. Shake. Dump onto wax paper to cool.
Recently I found another recipe for caramel corn that I like even better though. This one is actually for Caramel Puffcorn.
This is Puffcorn.
You find it in the potato chip aisle at your grocery store. Be sure to get the butter flavor instead of the cheese flavor.
This stuff is so great to use because there are no unpopped kernels, no hulls to get stuck in your teeth, and it already has a buttery, salty taste even before you put the caramel on it. Warning, it is a little more time consuming to make but still TOTALLY addictive.
10 oz. bag Puffcorn
1 c. butter
1/2 c. Karo syrup
1 c. brown sugar
1 t. baking soda
Spread puffcorn evenly over two cookie sheets.
In saucepan cook butter, syrup and brown sugar. Bring to a boil. Boil for one minute. Add baking soda.
This is what it will look like after it boils.This is what it will look like after you add the baking soda.Pour over puffcorn. Bake at 250 for 30 mins. stirring halfway through baking and at end of baking time. Spread on wax paper to cool. Store in an airtight container.
Give both of these a try and let me know which one you like better. I think you'll love them both.
And don't forget to head over to Tempt My Tummy Tuesday for more great recipes.
*I think it is a bad sign when you lay awake at night thinking of semi-clever titles for blog posts.