Caramel Corn

So glad I found a way to make caramel corn!  It's ridiculously over-priced to buy, and so freakin' cheap to make!  And right now, we're being cheap!  I've got the imitation butter as optional because it really isn't necessary to add, but I found that adding it definitely gives the caramel a better buttery taste... reminds me a little more of the butter-toffee flavoured corn you can buy than straight up caramel corn.  And I really recommend the saltiness of some roasted peanuts, if you dig nuts!

The Cramps' "Goo Goo Muck" totally made me think of something gooey and mucky like caramel. -jen

CARAMEL CORN
Time: 8 minutes prep, 1 hour bake, 20 minutes to cool
Serves:  makes about 2 gallon-size Ziplocs full
Difficulty: Easy

• 3/4-1 cup popcorn seeds
• 1 cup butter
• 2 cups packed brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon imitation butter flavour (optional)
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 cup roasted peanuts or pecans (optional)

Preheat oven to 200 F.

Pop corn with your preferred method.  I like using the air popper for this.  Pour popcorn into large roasting pan.

In a large sauce pan over medium heat, combine butter, brown sugar, corn syrup, butter flavouring (if using), and salt.  Bring to a boil for 5 minutes.  Remove from heat and quickly stir in vanilla and baking soda until combined.  Pour over popcorn and sprinkle on nuts, if using.  Stir well to coat all of the popcorn.

Bake at 200 F in roasting pan for 1 hour, stirring every 15 minutes.  Spread over waxed paper to cool.  Then break up large chunks and serve.

Note:  Want to try Bacon Caramel Corn?  Follow the above instructions, but crumble 1 pound of bacon until crispy.  Sprinkle on top of the plain popcorn before pouring your caramel on it, and just stir in and continue following the instructions!  

Bacon Caramel Corn