Tuesday, December 22, 2015

Cracker Jacks Caramel Corn

Lilly was delighted with the way her delicious Nancy Zieman fudge turned out. We made one, plain chocolate, and the second batch had milk chocolate and peanut butter chips -- with LOTS OF MIXED NUTS cut up.  Sooo good.

Anyway -- the other element to her "gift tins" is Caramel Corn.  WOW.  This turned out SO GREAT...REALLY AMAZING...



3 packages of Microwave Popcorn (be sure to carefully remove ALL the old maid kernels)

2 cups dry roasted peanuts (optional)...or, use salted cashews. DELISH...
2 cups brown sugar
1/2 cup dark corn syrup
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

Preheat the oven to 250 degrees F (120 degrees C).

Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Take the pans out and stir the popcorn every 15 minutes. It takes about an hour for the caramel to harden....then, cool completely before storing in ziplock bags.

Here's Lillian's variation.  The moment you get the hot popcorn out of the oven, you sprinkle it all over with Cheddar Cheese Powder....

Trust me.  The kid is right.  This is absolutely delicious....


1 comment:

  1. I'm just wondering...I see the temp of the oven and to pour the caramel mixture on the popcorn but how long does the popcorn go into the oven for? I love carmel corn and nuts so I can't wait to make this. Wishing you and the family the Merriest of Christmas.